The ultimate fall treat that’s perfectly acceptable for breakfast, snack, or even dessert! This gluten free, dairy free pumpkin spice granola has real pumpkin baked in and is full of warm spices that will leave your house smelling like fresh pumpkin pie! This makes the perfect snack by the handful, & is also great with a little almond milk as “cereal”, or spooned over yogurt or ice cream.
“Pumpkin spice” is one of my favorite flavors but it’s gotta be REAL to really get me on board! This granola is LEGIT you guys. When you add milk, it actually gets a little orange tinge from all of the spices and the real pumpkin baked in. It is so sooo good and seriously tastes like a pumpkin pie crumble, if that’s a thing!
I can’t wait for you to try this one! I love to show my love through food and this one is great for gifting. Scoop some into a cute mason jar or a cellophane bag and tie up with some simple twine and add a card with the ingredients. Easiest thoughtful gift, and great for around the holidays!
Tag me on Instagram if you make it! @justjessieb
Pumpkin Spice Granola
Ingredients
- 3 cups rolled oats I used gluten free
- 1 cup pecan halves
- 2/3 cup unsweetened shredded coconut
- 1/2 cup raw cashew pieces or pepitas
- 1/4 cup coconut sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup maple syrup or honey
- 1/3 cup pumpkin puree
- 1/4 cup coconut oil
Instructions
- Preheat the oven to 350ºF.
- To a large bowl, add the oats, pecans, coconut, cashews or pepitas, coconut sugar, pumpkin pie spice, and salt. Stir to combine and set aside.
- In a medium saucepan over medium low heat, combine the maple syrup, pumpkin puree, and coconut oil. Warm until melted, about 2 to 3 minutes, and stir until smooth.
- Pour the maple pumpkin mixture over the dry ingredients and stir until everything is coated.
- Arrange the mixture in a single layer on two baking sheets and transfer to the oven. Bake for 25 to 30 minutes, or until golden brown. Halfway through the cook time, swap the upper and lower baking sheets so they are browned evenly.
- Allow the granola to cool completely (it will get crisp as it cools). Transfer to an airtight container and store for up to 2 weeks.
Notes
- This is naturally gluten & dairy free
- For vegan, use maple syrup instead of honey
- For nut free, omit the pecans and cashews, and use extra pepitas or sunflower seeds
- I love it on its own for snacking or as cereal with a little almond milk. Also delicious on top of a smoothie bowl, ice cream, or yogurt.
Nutrition
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