Pumpkin Spice Granola Recipe (Gluten-Free)

Last updated on November 1st, 2019 at 07:21 pm

Have you ever made your own granola? Homemade granola is so delicious, especially warm right out of the oven. It’s one of my favorite snacks. You’ll find lots of different granola recipes, but the one I’m sharing with you today is a little different. This pumpkin spice granola recipe adds the warm fall flavor of pumpkin to make your homemade granola even tastier. I think you’ll love it! 

Note: If you use gluten-free oats, this recipe is gluten free.

Yields: 8 servings
Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes

Ingredients:
4 cups gluten-free old-fashioned oats
1 cup roasted pumpkin seeds
½ cup pecans, chopped small
½ cup maple syrup
6 tablespoons butter, melted
4 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
Pinch of salt

Directions:
1. Preheat oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, add all ingredients, and stir until fully incorporated.

3. Divide the mixture between two baking sheets and bake for 20 minutes. Remove from oven, stir well, and place baking sheets back in the oven for another 20 minutes.

4. Allow the granola to cool completely on the baking sheets before transferring to an airtight
container.

Note: Granola will keep for up to two weeks.

Print

Pumpkin Spice Granola

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 8

Ingredients

• 4 cups gluten-free old-fashioned oats
• 1 cup roasted pumpkin seeds
• ½ cup pecans chopped small
• ½ cup maple syrup
• 6 tablespoons butter melted
• 4 tablespoons pumpkin puree
• 2 teaspoons pumpkin pie spice
• Pinch of salt

Instructions

1. Preheat oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, add all ingredients and stir until fully incorporated.
3. Divide the mixture between two baking sheets and bake for 20 minutes. Remove from oven, stir well, and place baking sheets back in the oven for another 20 minutes.
4. Allow the granola to cool completely on the baking sheets before transferring to an airtight
5. container.

Recipe Notes

Granola will keep for up to two weeks.

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