Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

This super simple Granola recipe is a must-make for Fall, especially if you’re a pumpkin spice lover. It’s gluten and dairy free, refined sugar free, and is certainly not your average granola: I’ve made sure every bite provides the perfect boost of fibre, protein and essential healthy fats all while not being too sweet! I also didn’t skimp on the pumpkin flavor – there’s pumpkin pie spice AND real pumpkin puree included so trust me there is plenty of pumpkin-goodness to go around, plus your entire house will smell divine while it’s baking.  I reach for this for breakfast, brunch, snacks and even for those after dinner munchies, but it also makes for a beautiful house-warming or host gift as it lasts for weeks in the fridge! 

How To Make My Easy and Nutritious Pumpkin Spice Granola

Step 1. Preheat the oven to 325 Degrees F. In a small bowl, whisk together the maple syrup, olive oil, egg white, and pumpkin puree to combine.  Set aside.

Step 2. In a large bowl, mix together the oats, salt, pumpkin pie spice, hemp seeds, and pecans.

Step 3. Pour the pumpkin mixture over the dry ingredients and gently mix to coat everything.

Step 4. Transfer to a parchment-paper lined baking sheet and spread out into an even layer. Bake for 30-40 minutes, breaking it up with a spatula halfway through. 

Step 5. When it is done, it will be golden brown and fragrant but still a bit soft.  Don’t worry, it will harden more as it cools. 

Step 6. Set aside to cool completely before breaking it up with your hands.  This is how you get those nice, big clusters.

Step 7. Store in a covered jar in the refrigerator where it will keep for weeks.

Step 8. Enjoy!

What I Use To Make This:

What Else Can I Use?

  • I use light olive oil in this recipe, no need to use the extra-virgin here which is more expensive and will impart more flavor into the granola than we want.  
  • You can use vegetable or grapeseed oil instead of olive oil.
  • If you want a sweeter granola, use more maple syrup, though I like a lovely, mellow sweetness.
  • You can use almonds or walnuts in place of the pecans.
  • You can use pumpkin seeds instead of hemp seeds.
  • A gentle reminder that eggs are not dairy

This Easy and Nutritious Pumpkin Spice Granola is special because:

Unlike many “pumpkin spice” flavored recipes this actually uses real pumpkin puree in addition to pumpkin pie spice.

The egg white is the secret to getting crunchy granola with less oil.

It’s not your average granola, packed with fiber, some protein, and healthy fats and only slightly sweet.

More Fall Favorites:

Slow-Cooker Apple Pie Oatmeal (Vegan, Gluten Free)

Slow-Cooker Banana Bread Oatmeal Vegan, Gluten Free)

One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)

3-Ingredient Salted Caramel Sauce (Vegan, Refined Sugar Free)

The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)

If you make my Easy and Nutritious Pumpkin Spice Granola, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

Kat Ashmore
This super simple Granola recipe is a must-make for Fall, especially if you're a pumpkin spice lover. It's gluten and dairy free, refined sugar free, and packed with pumpkin flavor!
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 11 Servings
Calories 256 kcal

Ingredients
  

  • ½ cup maple syrup
  • ¼ cup olive oil
  • 1 large egg white
  • ¼ cup pumpkin puree
  • 3 ½ cups old-fashioned oats
  • 1 teaspoon Kosher salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup hemp seeds
  • 1 cup pecans halved

Instructions
 

  • Preheat the oven to 325 Degrees F.
  • In a small bowl, whisk together the maple syrup, olive oil, egg white, and pumpkin puree to combine. Set aside.
  • In a large bowl, mix together the oats, salt, pumpkin pie spice, hemp seeds, and pecans.
  • Pour the pumpkin mixture over the dry ingredients and gently mix to coat everything.
  • Transfer to a parchment-paper lined baking sheet and spread out into an even layer.
  • Bake for 30-40 minutes, breaking it up with a spatula halfway through. When it is done, it will be golden brown and fragrant but still a bit soft. Don’t worry, it will harden more as it cools.
  • Set aside to cool completely before breaking it up with your hands. This is how you get those nice, big clusters.
  • Store in a covered jar in the refrigerator where it will keep for weeks.

Nutrition

Serving: 125gCalories: 256kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 219mgPotassium: 180mgFiber: 4gSugar: 10gVitamin A: 919IUVitamin C: 0.4mgCalcium: 51mgIron: 3mg
Keyword breakfast, dairy-free, gluten free, granola, pumpkin, Pumpkin Spice
Tried this recipe?Let us know how it was!

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2 thoughts on “Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)”

  • Do you have any egg alternatives? I am unfortunately allergic, but this recipe sounds delicious & id love to make it work!

    • Hi Rebecca,
      While I haven’t tested this recipe with egg alternatives, I’d suggest trying a “flax egg” or a vegan egg placement from the store, or applesauce if all else fails! You can of course omit the egg altogether but it does give it just the right amount of crisp. Let me know how you go, I’d love to hear!
      Kat.

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