The BEST Pumpkin Spice Granola packed with nutritious ingredients and protein to keep you going all morning long.
Guys! I PASSED MY PERSONAL TRAINING EXAM YESTERDAY. *phew* Now that the test is over with, let’s make some granola!
I’ve made granola a handful of times, but this Pumpkin Spice Granola is definitely a new favorite. It’s hard to go wrong with any homemade granola really. The smell of cinnamon and vanilla filling up your whole house, magnificent. The smell alone of granola baking in the oven should be enough to make you never want to buy it in the store again. But I will admit there are still times when I walk past the granola aisle and get tempted, especially when fancy brands are on sale 😉 One time I literally had to call my best friend and have her talk me OUT of getting something at the grocery store “just because it was on sale” and she reminded me that it would be on sale again. She convinced me to put it back. True friends have your back like that. I’m a freak, this I know.
Pumpkin Spice Granola
But trust me… one time of making this and you’ll go right past the granola aisle next time without a second look. PUT DOWN THE GRANOLA BAG, and just walk away. Oh but then make sure you go pick up all the goodies while you’re there to make your own.
What you need
- Gluten-Free Old Fashioned Oats
- Gluten-Free Quick Cooking Oats
- Unsweetened Flaked Coconut
- Raw Almond Butter
- Grade B Maple Syrup
- Chia Seeds
- Raw Almonds
- Raw Pepitas (Shelled Pumpkin Seeds)
- Pumpkin Spice
- Protein Powder (which can be optional)
All these wholesome ingredients come together to make one ridiculously satisfying granola. I was literally snacking out of the container in the pantry last night before going to bed. IT IS SO ADDICTING. But in the best way. I usually enjoy mine over plain yogurt with cinnamon. But if plain isn’t your game, I would pair it with some Siggi’s Vanilla Skyr. OH MY DEAR it is amazing. Siggi’s has my heart. For reals.
- 2 cups gluten-free old fashioned oats
- 2/3 cup gluten-free quick cooking oats*
- 1 scoop (about 1/3 cup) vanilla protein powder (optional)
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 cup raw almonds
- 1/2 cup raw shelled pumpkin seeds
- 1/2 cup unsweetened flaked coconut
- 1/4 cup raw almond butter (I like Woodstock’s)
- 1/4 cup grade b maple syrup
- 1 tsp vanilla
- 1 TBS chia seeds
- 3 TBS water
- Preheat oven to 300F degrees and line large baking sheet with parchment paper or silicone mat.
- In a small bowl, combine chia seeds with water. Set aside for a few minutes so “gel” can form while preparing rest of ingredients.
- In a large bowl, combine rolled oats, quick oats, protein powder if using, pumpkin spice, cinnamon, almonds, pumpkin seeds, and coconut. Stir until well combined.
- In a small bowl, combine almond butter and maple syrup and stir until well combined.
- Add almond butter mixture and chia seed gel to large bowl of dry ingredients, stir until the dry mixture is well coated.
- Spread mixture on prepared baking sheet until almost flat, leaving clumps sporadically.
Bake granola in increments for a total of 40-45 minutes, stirring/flipping the granola gently at 15 minutes, then again at 12 minutes, then again at 12-15 minutes*
- Remove granola from oven and allow to cool completely, do not stir again. While the granola cools, the air will help set the crunchy texture.
- Store in airtight container. Granola should stay fresh up to 3 weeks.
*You may use all old-fashioned oats, but I had read somewhere in order to get the clumps, it helps to mix old-fashioned rolled oats with quick-cooking. I am happy with these results. I used Bob’s Red Mill Gluten-Free for both.
*Feel free to use regular oats if not avoiding gluten
*Protein powder is optional, and you do not need to supplement with additional ingredients if not using. Protein count will change depending on if using, or which protein powder you decide to use. If you decide to use a vegan based protein powder, I’d love to hear your results!
*For more clumps, do not stir after first increment of 15 minutes. But watch granola closely for browning. I flipped mine gently at the first and second increments, leaving large clumps. Then at the final increment, I stirred just slightly.
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5g
- Sodium: 2mg
- Fat: 10g
- Saturated Fat: 2
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
So I hope you all have your grocery list ready for today then. 😉 This Pumpkin Spice Granola would be PERFECT for meal prepping later today, and then you’d be all set for brekky this week!
Facebook: Fit Mitten Kitchen
Pinterest: [Ashley] Fit Mitten Kitchen
NOTE: This post contains Amazon affiliate links. Please see my disclaimer page for more information.