Pumpkin Granola (gluten Free + Vegan)

Clean Plate Mama
by Clean Plate Mama
4 1/2 cups
45 min

This pumpkin granola is perfect for fall. It is refined sugar free, gluten free, vegan, easy to make, and will have your house smelling amazing.

I am a huge fan of any sort of healthy pumpkin recipe, especially this pumpkin granola. There are so many yummy ways to eat it… with almond milk, sprinkled over ice cream, make some apple nachos, or add on top of waffles for a nice crunch. The list could go on and on!

Why homemade granola? Homemade granola is so easy to make and so much healthier than most store bought varieties, which are high in refined sugar, contain unhealthy oils, and have unnecessary ingredients (like preservatives and added flavors).

Looking for more gluten-free fall recipes? Check out my Glute-free Apple Cinnamon Oat Muffins and Gluten-free Apple Crisp.



Pumpkin Granola (gluten Free + Vegan)
Recipe details
  • 4 1/2  cups
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • ▢ 3 cups gluten-free rolled oats (if not gluten free, any rolled oats will work)
  • ▢ 1 1/2 cups pecans
  • ▢ 1/2 cup pumpkin seeds
  • ▢ 1 tsp. salt
  • ▢ 1 1/2 tsp. ground cinnamon
  • ▢ 1/2 tsp. ground nutmeg
  • ▢ 1/2 tsp. ground cloves
  • ▢ 1/4 tsp. all spice
  • ▢ 1/2 cup pumpkin puree (not pumpkin pie mix)
  • ▢ 1/3 cup melted coconut oil
  • ▢ 1/2 cup pure maple syrup (room temp)
  • ▢ 1 tsp. vanilla extract

Preheat oven to 325 degrees.
In a large bowl, combine the oats, pecans, pumpkin seeds, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix the pumpkin puree, coconut oil, maple syrup, and vanilla. Add this to the oat mixture and mix until ingredients are fully combined.
Line a baking sheet with parchment paper and dump finished granola mix onto prepared baking sheet. Using the back of a spatula, evenly spread and lightly push down granola into pan (this will help make “clumpier” granola).
Bake for 30-35 minutes, stirring at around 20 minutes. After stirring, evenly press and lightly push down the granola into the pan – this helps with clumpy granola. You will know your granola is done when the edges of the oats begin to lightly brown and the granola is very fragrant. Don't overcook - burnt granola is not good! Note: granola will continue to harden as it cools.
Allow to fully cool on baking sheet before mixing and moving to a storage container. Allowing to cool first will help the granola be extra clumpy.
  • Recipe Tips
  • Make sure to use rolled oats (also known as old fashioned oats) and not quick cooking oats.
  • In order to create "clumpier" granola, make sure to push granola down in pan prior to baking and then again after you mix in the middle of baking. Using the back of a spatula works great. In addition, let the granola fully cool before mixing - this also helps those nice clumps to form!
  • I like using a commercial bakers sheet, like this one - this allows you to more evenly spread out the granola, which will help create the nice little clumps.
  • When mixing your wet ingredients, make sure that your maple syrup is room temp - this will help the melted coconut oil from solidifying again (if it comes in contact with a cold liquid it will begin to turn into solid little pieces - and we don't want that).
  • Substitutions and Add-ins
  • You can sub any nut for the pecans - I think almonds or walnuts would be great.
  • Some unsweetened coconut flakes or chips would be good to add into the dry ingredients (½ cup or so).
  • AFTER baking (and after you've let the granola cool), try adding in some chocolate chips for an extra special treat.
Clean Plate Mama
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  • Toppiesman Toppiesman on Sep 19, 2021

    Is there an oil I could substitute for the coconut oil? This recipe sounds great!

    -David B.🙂

    • See 3 previous
    • Toppiesman Toppiesman on Sep 27, 2021

      Okay! Thanks for the help.

  • Sheila McDuffie Dutton Sheila McDuffie Dutton on Sep 26, 2021

    Can you substitute sweet potato instead of pumpkin?

    • Clean Plate Mama Clean Plate Mama on Sep 27, 2021

      I don't see any reason you couldn't sub canned sweet potato since it's the same texture/consistency as canned pumpkin. I've never done it, but I think it would work!