You will have to stop yourself from eating this easy homemade pumpkin granola by the handful! Naturally sweetened, it's delicious on its own but also the perfect gluten-free and vegan topping for your yogurt or smoothie bowl!
Do you remember this homemade pumpkin granola from last year guys?
It was originally included as a crunchy topping in my recipe for Apple Yogurt Parfaits but given its level of yumminess, I thought this fall-inspired easy pumpkin granola deserved a little blog post on its own.
You know, some people don't like apples cooked in cinnamon (say what?!) or don't like parfaits (please, explain!) so...I just wanted to give more exposure to this much-loved homemade pumpkin granola.
As I'm typing this post, I have a batch of this easy-to-make pumpkin granola baking the oven and seriously, the smell of fall spices is so comforting!
All I want to do is read a lovely book by the fireside, wrapped up in a blanket while drinking herbal tea or a pumpkin spice latte. Except I don't have a fireplace and it's just way too sunny at the moment for that situation to be acceptable. But who cares?
I'm loving this cozy fall atmosphere, and I'm loving this homemade pumpkin granola even more. Seriously, it's so delicious! Give it a go, and tell me what you think! Enjoy 🙂
If you tried this easy homemade pumpkin granola, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Easy Pumpkin Granola (Gluten Free – Refined Sugar Free – Vegan)
You will have to stop yourself from eating this easy homemade pumpkin granola by the handful! It's delicious on its own but also the perfect breakfast recipe and topping for your yogurt or smoothie bowl!
- 2 cups rolled oats use gluten free oats for GF
- 1 cup unsweetened shredded coconut
- 1 cup pecans roughly chopped
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ¼ tsp ground clove
- ¾ cup pumpkin puree
- 2 tbsp real maple syrup
- 1 tbsp honey or maple syrup if vegan
- ⅓ cup dried cranberries
Preheat oven to 325F/160F.
In a large bowl, combine oats, shredded coconut, pecan, and spices. In another medium bowl, mix together pumpkin puree, maple syrup, and honey, if using. Add to dry ingredients and mix until well combined.
Line two baking sheets with parchment paper or a baking mat and spread oat mixture in a single layer. The thinner the layer, the better. If you don't have two baking sheets, do two batches. Don't overcrowd the sheet.
Bake for about 30 minutes or until granola is golden and no longer wet (it might be a little more or less depending on your oven). Halfway through baking, take granola out of the oven and stir it (this will allow for even baking and your granola will be crunchy on all sides).
When granola is ready, turn the oven off and keep the granola inside for about 5 minutes. This will make it even crispier! Remove from the oven and stir in dried cranberries. Cool completely and store in mason jars!