Pumpkin Spice Granola

The BEST Pumpkin Spice Granola packed with clusters of oats, almonds, pepitas, coconut flakes and lots of pumpkin spice flavor. An oil-free and refined sugar free recipe. Perfect for fall baking!

This post is sponsored in partnership with Bob’s Red Mill. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!

Where are my oats lovers at?!

If there’s one thing you need to get on your baking list STAT, it’s this Pumpkin Spice Granola! Deliciously spiced crunchy clusters of perfection.

Homemade granola is one of those recipes that is so easy to make but you and I both probably don’t make it enough.

Let’s change that…

The Best 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.

Just make sure you go pick up the items below next time you head to the store.

Healthy Pumpkin Granola Ingredients

• Bob’s Red Mill Gluten-Free Old Fashioned Oats & Quick Cooking Oats – I love the mixture of both rolled oats and quick oats, because it helps you get clusters.
• Unsweetened Flaked Coconut. Raw Almonds and Pepitas – Adding these nuts and seeds adds so much texture and flavor. Don’t skip them!
• Creamy Almond Butter – I typically use almond here for flavor but cashew butter works too. Or a blend of the two.
• Pure Maple Syrup – our liquid sweetener to give this granola the right amount of sweetness.
• Chia Seeds – We’re pairing the chia seeds with water and having it gel up, which will also help create clusters in this granola recipe.
• pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients! We’re using a full tablespoon for lots of spice and flavor.
• ground cinnamon – I like just a little additional cinnamon in this recipe.

Bob’s Red Mill Oats

Bob’s is my go-to for many, many baking ingredients and my oats recipes. They’re simply the best.

The reason I like to use both in most of my granola recipes is because the quick oats will help hold the rolled oats together with the nuts and seeds.

If you only have rolled oats on hand, no worries. Simply pulse down some of the rolled oats to make quick oats and you’re good to go.

How to Make Homemade Granola

Step 6 – cool

Don’t stir the granola again just yet. Let the granola cool for about 10-15 minutes. Allowing the granola to cool completely before storing will help keep it crunchy.

Ways to Enjoy Homemade Granola

• With your favorite yogurt and dried fruit, like cranberries, for breakfast.
• By the handful for a snack
• With some milk, like a cereal.
• Top muffin batter with it for a crunchy topping.

IT IS SO ADDICTING. But in the best way.

Hope you enjoy!

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley

★★★★★

4.5 from 2 reviews

How to Make…

Pumpkin Spice Granola

The BEST Pumpkin Spice Granola packed with nutritious ingredients and protein to keep you going all morning long. Gluten-free and dairy-free!

• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Diet: Gluten Free

• Yield: About 6 Cups 1x
• Scale: 1x2x3x

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Ingredients

• 3 TBS chia seeds + ⅓ cup water
• 2 1/2 cups gluten-free old fashioned oats
• 1 cup gluten-free quick cooking oats
• 1 Tablespoon pumpkin spice
• 1/2 tsp cinnamon
• 1 cup raw almonds
• 2/3 cup raw shelled pumpkin seeds
• 2/3 cup unsweetened flaked coconut
• 2/3 cup raw almond butter
• 1/3 cup pure maple syrup
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 325ºF degrees and line a large baking sheet with parchment paper or silicone mat.
2. In a small bowl, combine chia seeds with water. Set aside for a few minutes until chia seeds have absorbed the water.
3. Meanwhile, in a large bowl, combine rolled oats, quick oats, pumpkin spice, cinnamon, almonds, pumpkin seeds, and coconut. 
4. In a small bowl or glass measuring cup, combine almond butter and maple syrup, then add to bowl of dry ingredients, add chia seed gel and stir until the dry mixture is well coated. Use hands at the end to fully mix as needed. 
5. Spread mixture on prepared baking sheet until almost flat, leaving clumps sporadically.
   Bake granola for a total of about 40 minutes, gently flipping the granola at 20 minutes. (Flipping will help you maintain clusters while evenly baking.)
6. Remove granola from oven and allow to cool completely, but do not stir again until cool. While the granola cools, the air will help set the crunchy texture and avoiding stirring will keep the chunks.
7. Once fully cooled, store in airtight container. Granola should keep well about 3 weeks.

Nutrition Information:

• 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

Category: Breakfast Method: bake Cuisine: American
Keywords: pumpkin granola, pumpkin spice recipes, homemade granola
Author: Ashley @ Fit Mitten Kitchen

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