Pumpkin Spice Granola (Oil-Free!)

This crunchy Pumpkin Spice Granola recipe is a nourishing, make-ahead breakfast with warm fall spices and natural sweetness. Perfect for quick breakfasts and snacks all week long! (Vegan, gluten-free, refined oil-free.)

This crunchy Pumpkin Spice Granola is a nourishing, make-ahead breakfast that tastes like autumn in every bite! It's easy to prepare and made with wholesome ingredients.

Making your own granola tastes fresher than store-bought versions, and is more cost-effective. You also have full control over the sweetness level, spice intensity, and quality of ingredients. (This recipe keeps it refined oil-free, gluten-free, and naturally sweetened.)

It's a satisfying, practical recipe you make once, then enjoy throughout the week. A single batch gives us ready-to-go breakfasts and snacks for days. Sprinkle it over yogurt, fruit bowls, layer it in parfaits, or eat it straight from the jar!

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. (The beauty of making your own is it's totally customizable!)
• 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 using any oil. (Plus it also adds extra plant-based protein and fiber!) For more ideas using this ingredient, see all Almond Flour recipes.
• Pecans
• 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 extra pumpkin flavor, whisk in a dollop of pumpkin puree to the maple syrup mixture while it heats in the pan.

Nuts & seeds: Instead of pecans, try walnuts, pumpkin seeds/pepitas, or a combination of the 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.

Serving

Breakfast: Enjoy it in a bowl (cereal-style) with your favorite plant-based 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 it's own for a healthy dessert.

Energizing snack: Keep this pumpkin granola handy for a quick bite between meals or in kid's lunch boxes.

Storing

First, let the granola cool completely. (It's soft when it comes out of the oven but gradually hardens as it cools with perfect crispy texture and lots of crunch!)

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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