This granola is gently spiced, sweetened with pure maple syrup, stuffed with goodness, and is the perfect fall breakfast or snack. I’ve long been a big fan of granola on top of yogurt, but my kids love it with milk. Either way, it’s delicious! We’ve also been known to snack on it plain too.
For those using Trim Healthy Mama (THM) principles, make sure you check out my other version for my THM Pumpkin Spice Granola recipe.
I’ve included two options here. One with pumpkin, and one with a nut or seed butter. It’s a bit of a hot debate, but really, when we call a recipe “pumpkin spice” it’s referring to the spice blend, also known as “pumpkin pie spice.” You don’t have to have the pumpkin, for it to be considered a “pumpkin spice” recipe!
I made many batches of this granola while I was recipe testing, and here is the difference between the two: The version using pumpkin is just slightly less crunchy, but all of my family favored it a little more than the nut or seed-butter version. The pumpkin flavor will be subtle here, and not overpowering, but still there.
The seed or nut-butter version is wonderful because of that added protein, and the heartiness it adds, so is another good option, especially when you don’t have any pumpkin on hand!
Not a fan of the spice blend? You can also just use cinnamon!
You can serve this as fancy or as simple as you like. For a fun little spread, you can make a granola “bar” using chopped fruit, yogurt, and milk.
Healthy Pumpkin Spice Granola (Gluten-free, nut-free option)
- 3 cups rolled oats (gluten-free, organic, if desired, you can also use sprouted)
- 1 cup of pumpkin or sunflower seeds OR chopped nut of choice, such as pecan or walnut (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup canned or fresh pumpkin puree OR ¼ cup nut or seed butter of choice (we recipe tested with sunflower seed butter, for a nut-free option.
- 1 teaspoon vanilla
- Preheat the oven to 300F. Line a jelly roll pan or cookie pan with parchment paper.
- In a large bowl, combine the oats, seeds, spices, salt and mix gently.
- Melt the coconut oil until just melted in a coffee cup in the microwave, or in a small saucepan on the stove over low. Stir in the maple syrup, pumpkin or seed butter, and vanilla. Pour over oat mixture, and gently stir until coated.
- Scrap onto pan, and spread evenly. Cook for twenty minutes, stir gently, and then cook for another ten minutes. Check the granola. If it seems like it is crisping up, remove. If it seems moist, cook for another ten minutes. In our testing, it was perfect with the seed butter at 30 minutes, and with the pumpkin at 40 minutes. It will continue to crisp after you remove it from the oven.
- Cool and serve. Store in an air-tight container.