Pumpkin Spice Granola (No Added Oil!)

This easy Pumpkin Spice Granola is crunchy, naturally sweetened, and packed with warm, fall spices. Great for make-ahead breakfasts and snacks! (Vegan, gluten-free, refined oil-free.)

This easy Pumpkin Spice Granola is a nourishing, make-ahead breakfast that tastes like autumn in every crunchy bite! Plus it's so easy to prepare.

I love making homemade granola because it tastes fresher than store-bought, and is usually more cost-effective. Plus you have full control over the sweetness level, spice intensity, and quality of ingredients. (This one is refined oil-free, gluten-free, and naturally sweetened!)

It's great for ready-to-go breakfasts and quick snacks throughout the week. You can sprinkle it over yogurt, fruit bowls, layer it in parfaits, or eat it by the handful!

Ingredients for Pumpkin Spice Granola

For this recipe, you'll stir together then bake in the oven:

• Almond butter: I use creamy almond butter and purchase organic whenever possible.
• Pure maple syrup: I use a half cup maple syrup, but feel free to adjust the sweetness to your own liking.
• Old-fashioned rolled oats: Be sure to use certified gluten-free oats if needed.
• Almond flour: I use super-fine blanched almond flour, but natural works great too. This adds a rich, buttery texture to the granola since we aren't adding any oil. (Plus it also adds extra plant-based protein and fiber.)
• Pecans: I use raw pecans for this recipe since we'll be baking them with the granola mixture.
• Pumpkin pie spice: This is a tasty spice blend of warm, cozy flavors. It usually combines ingredients like cinnamon, ginger, cloves, and nutmeg. But depending on the brand you buy, it can also contain allspice, cardamom, mace, black pepper, etc. I use 2 teaspoons but you can add even more for a stronger flavor if you prefer.
• Pure vanilla extract
• Salt: I use sea salt. Just a pinch helps enhance the flavors.

Customizing

Pumpkin puree: For a little extra pumpkin flavor, whisk in a dollop of pumpkin puree to the maple syrup mixture while it heats in the pan. Use about 2-3 Tbsp., but no more than that because it's moisture-heavy and will prevent the granola from becoming crunchy. I also increase the baking time by about 5 minutes when including the the puree.

Nuts & seeds: Instead of pecans you can try walnuts, pumpkin seeds/pepitas, or a combination of all three.

Sweetness: Stir in dried cranberries, raisins, or vegan chocolate chips after baking for extra sweetness if desired. You could also play around with including date syrup or coconut sugar, but I haven't tested these.

Oil-free baking made easy: We'll line our baking sheet with parchment paper or silicone mat for simple, non-stick baking. (And easy clean-up!)

Serving

Breakfast: Enjoy it in a bowl (cereal-style) with your favorite dairy-free milk and sliced banana.

Yogurt & ice cream: Sprinkle it on your dairy-free yogurt or vegan ice cream for crunchy texture. It's even great on its own for a healthy dessert.

Energizing snack: Enjoy it for a quick bite between meals or in kids' lunch boxes.

Storing

First, let the granola cool completely. (It's soft when it comes out of the oven but gradually hardens and becomes crunchy as it cools.) Then store it in a sealed glass jar or other airtight container at room temperature. Either your countertop or pantry works great. I find it keeps for about 1-2 weeks, but use your best judgement.

For more pumpkin spice goodness, try Vegan Pumpkin Cookies, Vegan Pumpkin Muffins, and Vegan Pumpkin Waffles!

For more inspiration, also browse all vegan fall recipes or breakfast recipes.

If you're enjoying this vegan pumpkin spice granola recipe, also check out:

• Gingerbread Granola
• Vegan Gluten-Free Waffles
• Peanut Butter Granola

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