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
Mix the wet ingredients
First mix together the chia seeds with water and allow the mixture to gel up – about five minutes.
Mix together nut /seed butter, maple syrup, and vanilla.
TIP: If your nut or seed butter is on the thicker side, try warming it up before mixing with the maple syrup.
Mix the dry ingredients
Combine the oats, nuts, seeds, pumpkin pie spice, cinnamon and salt together.
Combine the wet with dry
Now it’s time to mix everything together by combining the nut butter mixture with the chia seeds and oat mixture.
Use your hands at the end to make sure everything gets fully coated and combined.
spread onto baking sheet
Then spread onto a lined baking sheet, patting together in some spots, being sure to leave some clumps if you like granola clusters.
bake! (& *flip* for clusters)
Now it’s time to bake the granola for about 40 minutes total, flipping the granola halfway through baking time.
TIP: Flipping the granola with a flat spatula (versus stirring) will keep some of the clusters. Moving the granola halfway through baking time also prevents it from burning.
cool & serve
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
PrintPumpkin 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
- Yield: About 6 Cups 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: Gluten Free
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
- Preheat oven to 325ºF degrees and line a large baking sheet with parchment paper or silicone mat.
- In a small bowl, combine chia seeds with water. Set aside for a few minutes until chia seeds have absorbed the water.
- Meanwhile, in a large bowl, combine rolled oats, quick oats, pumpkin spice, cinnamon, almonds, pumpkin seeds, and coconut.
- 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.
- 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.) - 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.
- Once fully cooled, store in airtight container. Granola should keep well about 3 weeks.
Nutrition
- 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
Keywords: pumpkin granola, pumpkin spice recipes, homemade granola
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Lauren | Just a Pinch says
Congratulations on passing your exam! So, so exciting and you should be really proud of yourself! I was at the grocery store yesterday (buying all the essentials now that I’m finally in Seattle!) and granola was super expensive. I told my mom “I’ll just make some” so this recipe came at the perfect time 🙂
Ashley says
Thanks, Lauren!! So exciting you finally made it to Seattle!! YAY. Your drive across country looked awesome though. My bestest friend lives near there and it was such a cool place to visit. One of my favorite things had to be the coffee shack drive-thrus! 😀 Have fun getting settled and hopefully making some granola 😉 <3
Dani @ Dani California Cooks says
This looks awesome! I never thought to add protein powder to granola. And thanks for the pro tip around using quick cooking and rolled oats!!
Ashley says
Thanks, Dani! I wish I could remember where I had originally seen that note, but I am glad I remembered and tried it out. Granola clusters are the best!
Christina says
yum yum yum!! I need to start making my own granola. I’m getting tired of the store-bought kind! This is the perfect recipe for me to start with 🙂
Ashley says
Thanks, Christina! It is definitely hard not to fall into the convenience of buying it in store. But seriously once you get in the habit of making your own, you won’t even feel the need to buy it again! Let me know if you end up giving this one a try! 🙂
Carly @ FitLiving blog says
YUM!!! I love pumpkin anything and this granola does look delicious. I’ve never seen granola made with nut butter as a binder… great idea. Thanks for sharing, Ashley!
Ashley says
It really does work so well! and I think the chia “egg” works as an additional binder, but an egg white could actually be used if not worried about keeping it vegan 🙂 Thanks, Carly!
Rachel @ athletic avocado says
Yessssss! this is amazing! pumpkin is always a winner!
Ashley says
Haha, AGREED. Thanks, Rachel!
Nicole @ Fitful Focus says
This looks so good!!! And congrats on passing the exam!!
Ashley says
Thanks, Nicole!! 🙂
Beverley @ sweaty&fit says
Hahah Ashley, I am exactly the same way. i LIVE for sales, they are my bread and butter. Also CONGRATS on passing your exams! Which one did you do?
Ashley says
Thanks! I did the NASM certification for personal training 🙂
GiGi Eats says
This looks insanely addictive and reminds me of boarding school where I SUBSISTED ON granola!
★★★★★
Julie says
This looks amazing!! What kind of protein powder do you use in the granola? Beautiful blog 🙂
Ashley says
Thanks, Julie! For this recipe I used MRM All Natural Whey, Vanilla. But if you’re looking for a vegan option, I am betting Aloha’s Vanilla Protein would work pretty well. I’m not 100% sure if I’d recommend a brown rice protein powder (I use Sunwarrior), as those can have a pretty chalky taste sometimes, and I wouldn’t want to overpower the other flavors. Hopefully that was helpful and not too much info! Haha 🙂
And thank you for the compliment on my blog! 😀
Jess @hellotofit says
Pumpkin pumpkin pumpkin!! In addition to your recipe, I also need to try Siggi’s pumpkin!
Ashley says
Oh I tried that one last year but need to try it again! I remember it being pretty good, but not necessarily my favorite.