Pumpkin Spice Granola: Easy Gluten Free Recipe in 45 Min
This pumpkin spice granola is crunchy, clustery and full of cozy fall flavor. Rolled oats, pecans and pepitas get tossed in a mix of real pumpkin puree, honey, coconut oil and warm spices, then baked low and slow until golden. Chewy dates go in after baking for little bites of caramel-like sweetness. It’s gluten free when you use certified oats, and it keeps for two weeks.
I bake a big tray every October, and it lasts us through countless breakfasts and snacks. The full batch makes about 6 cups for around $8, which is far cheaper than fancy store-bought granola.
Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes, plus cooling | Serves: 12 | Diet: gluten-free, dairy-free
Why You’ll Love This Pumpkin Spice Granola
- Big clusters. Pressing and not stirring gives you chunky, snackable pieces.
- Real pumpkin. Puree adds flavor, color and helps the clusters stick.
- Keeps for 2 weeks. Perfect for meal prep.
- Gluten free. Use certified gluten-free oats.
- Great for gifting. It looks beautiful in jars.
What Makes This Granola Different?
Most pumpkin granola recipes only use pumpkin pie spice, but this one includes real pumpkin puree. The pumpkin coats the oats in a thin layer that bakes into a crisp, toasty shell and gives the granola a warm orange color. Honey adds sweetness and acts as a binder, while coconut oil helps everything crisp up. Baking at a lower temperature of 325F lets the moisture from the pumpkin evaporate slowly, so the clusters turn crunchy instead of chewy or burnt. An optional frothy egg white is the secret to extra-large clusters, since the protein sets as it bakes and glues everything together. Adding dates after baking keeps them soft and chewy, so they don’t turn hard in the oven.
Ingredients for Pumpkin Spice Granola
If you’re baking for someone with celiac disease or gluten sensitivity, make sure your oats are labeled certified gluten free.
Dry Ingredients
- 3 cups old-fashioned rolled oats, certified gluten free (270g)
- 1 cup raw pecans, roughly chopped (110g)
- 1/2 cup raw pepitas (70g)
- 1/4 cup packed brown sugar (50g)
- 1 tablespoon pumpkin pie spice (7g)
- 1 teaspoon ground cinnamon (3g)
- 1/2 teaspoon kosher salt (2g)
Wet Ingredients
- 1/2 cup canned pumpkin puree (120g)
- 1/3 cup honey (110g)
- 1/3 cup melted coconut oil (70g)
- 1 1/2 teaspoons vanilla extract (7ml)
- 1 egg white, whisked until frothy, optional for big clusters
Add After Baking
- 3/4 cup chopped pitted dates (110g)
Ingredient Notes
Oats: Old-fashioned rolled oats give the best texture. Quick oats turn powdery, and steel-cut oats stay too hard.
Pumpkin puree: Use plain canned pumpkin, not pie filling. Leftover puree freezes well for muffins or pancakes.
Honey: It adds a floral sweetness. Maple syrup works too and makes the granola vegan if you skip the egg white.
Coconut oil: It helps the granola crisp and adds a subtle flavor. Olive oil or any neutral oil works too.
Nuts and seeds: Pecans and pepitas are classic for fall. Walnuts, almonds or sunflower seeds are good swaps.
Dates: Medjool dates are soft and caramel-like. Dried cranberries or raisins also work.
How to Make Pumpkin Spice Granola
- Preheat. Heat the oven to 325F (165C) and line a large rimmed sheet pan with parchment.
- Mix the Dry. In a large bowl, stir together the oats, pecans, pepitas, brown sugar, pumpkin pie spice, cinnamon and salt.
- Mix the Wet. In another bowl, whisk the pumpkin, honey, coconut oil and vanilla until smooth. Fold in the frothy egg white if using.
- Combine. Pour the wet mixture over the oats and stir until every oat is coated and slightly clumpy.
- Press Flat. Spread the granola on the pan and press it firmly into an even layer about 1/2 inch thick with a spatula.
- Bake. Bake for 30 to 35 minutes, rotating the pan once halfway, until deep golden and dry to the touch at the edges. Don’t stir if you want big clusters.
- Cool Completely. Let the granola cool on the pan for at least 45 minutes without touching it. It crisps as it cools.
- Break and Add Dates. Break the granola into clusters and toss with the chopped dates. Store in an airtight jar.
Tips for Crunchy, Clustery Granola
Press it down. Packing the granola firmly onto the pan helps it bake into one big sheet you can break into clusters.
Don’t stir. Stirring breaks up clusters. Rotate the pan instead for even browning.
Bake low and slow. A moderate oven dries out the pumpkin without burning the honey.
Cool completely. Warm granola feels soft. It turns crisp only after it cools fully.
Add fruit after baking. Dried fruit burns and turns hard in the oven.
How to Tell When It’s Done
Pumpkin spice granola can look a little soft when it comes out of the oven, which tricks a lot of people into baking it too long. Look at the edges of the pan instead. They should be deep golden brown and feel dry to the touch, while the center is golden and only slightly tacky. If you press a cluster in the middle, it should feel firm rather than wet. Once it cools for 45 minutes, it will turn crunchy all the way through. If you break off a piece after cooling and it still bends, return the pan to the oven for 5 more minutes. Every oven is a little different, so the first batch is your guide for next time.
Easy Variations
- Maple pecan: Swap the honey for maple syrup and add extra pecans.
- Chocolate chip: Stir in 1/2 cup dark chocolate chips after the granola has cooled.
- Cranberry: Use dried cranberries instead of dates for a tart twist.
- Coconut: Add 1/2 cup of unsweetened coconut flakes before baking.
- Nut free: Replace the pecans with more pepitas and sunflower seeds.
Oats are a whole grain that adds fiber and keeps you full. The Harvard T.H. Chan School of Public Health has a helpful page on oats and their benefits.
Pumpkin Spice Granola as a Homemade Gift
Every fall I bake a few extra trays of pumpkin spice granola to give away. It’s one of the most budget-friendly homemade gifts you can make, and people genuinely use it. Let the granola cool completely so no steam gets trapped in the jar, then pack it into clean pint mason jars, pressing gently to fit as much as possible. Each jar holds about 2 cups, so one batch fills three jars. Tie on some twine with a cinnamon stick and add a small tag with the date and a note to enjoy it within two weeks. If you’re gifting to someone who avoids gluten, mention that you used certified oats. Teachers, neighbors, coworkers and dinner party hosts all love a jar of pumpkin spice granola, and it costs about $3 per jar to make. I like to include a little card with serving ideas, like yogurt parfaits or sprinkling it over baked apples.
What This Recipe Costs
Here’s what I paid this fall: gluten-free oats $1.80, pecans $2.40, pepitas $1.20, honey $1.10, coconut oil $0.70, pumpkin puree $0.40, dates $1.10, brown sugar, spices and vanilla $0.50. That’s about $9.20 for 6 cups of pumpkin spice granola, or roughly 77 cents per serving.
How to Serve It
My favorite way is sprinkled over thick Greek yogurt with a drizzle of honey and sliced apples. It’s also great with cold milk, on top of oatmeal or smoothie bowls, or by the handful as an afternoon snack. Add a scoop to my fall fruit salad for crunch, or sprinkle it over a warm serving of my spiced pear crisp for extra texture.
Storage
Pantry: Store pumpkin spice granola in an airtight jar at room temperature for up to 2 weeks.
Freezer: Freeze in a bag for up to 3 months. Eat it straight from the freezer or let it sit for 10 minutes.
Gifting: Pack into clean jars and tie with twine. Add a tag with the date.
Frequently Asked Questions
Why isn’t my pumpkin spice granola crunchy?
It may need more baking time or longer cooling. Granola crisps as it cools. If it’s still soft after cooling, bake 5 to 10 minutes more.
Is pumpkin spice granola gluten free?
Yes, as long as you use certified gluten-free oats and check your spice labels.
Can I make it vegan?
Use maple syrup instead of honey and skip the egg white.
Can I make it without nuts?
Yes. Replace the pecans with extra pepitas, sunflower seeds or more oats.
Can I use fresh pumpkin?
Yes. Puree roasted pumpkin until smooth and drain it well so it isn’t watery.
Bake a Batch This Fall
Pumpkin spice granola is the easiest way to bring fall flavor to breakfast every day. Press it, bake it, let it cool and break it into big crunchy clusters. For more cozy morning ideas, browse my breakfast recipes.
If this granola made your mornings cozier, share the recipe with a friend who loves all things pumpkin, and follow me on Pinterest for more cheap and cozy fall recipes. After you bake it, scroll down to the recipe card and leave a star rating, then tell me in the comments how you served it. Happy baking!
