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!
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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.
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.
Step 4 – 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.
Step 5 – 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.
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
- 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
- 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.
- 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
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