Fall Pumpkin Maple Granola (vegan, gluten-free, refined sugar free)

pumpkin maple granola in a ramekin with a wooden spoon
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My love for granola runs deep and this fall pumpkin maple granola is so warming and cozy. It has the yummiest flavors and spices that just scream fall. A bowl of this pumpkin maple granola is like a bowl of fall in your hands. This granola is sweetened with pure maple syrup and has a delicious crunch from the nuts and seeds. I literally can eat granola anytime of day and always have a handful as a snack.

Feel free to customize this granola and use whatever nuts and seeds you like. If you want a sweeter granola, you can add 1-2 tablespoons more of maple syrup. I don’t like my granola super sweet so I thought this was perfect. Once you take it out of the oven, it will crisp up more as it cools. Make sure to let it cool completely before storing. This granola is healthy, so dang delicious, and nourishing. If you make it, tag me @nutsaboutgreens on Instagram and leave a comment below!

shot of pumpkin granola in a ramekin and spill out of the jar overview shot of fall pumpkin maple granola granola spilling out of the jar pumpkin maple granola in a ramekin with a wooden spoon close up shot of granola in the jar

Fall Pumpkin Maple Granola (vegan, gluten-free, refined sugar free)

This fall pumpkin maple granola is perfectly spiced, delicious, and so cozy. It's the perfect healthy fall breakfast or snack!
Print Recipe
pumpkin maple granola in a ramekin with a wooden spoon

Ingredients

  • 3 cups rolled oats
  • 1 1/4 cups raw pecans, roughly chopped (you can do half pecans, half walnuts too)
  • 1/3 cup raw pepitas/pumpkin seeds
  • 1/4 tsp of sea salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 cup coconut oil
  • 1/3 cup pure maple syrup (add 1-2 Tbsp more if you want it sweeter)
  • 1/3 cup pumpkin puree

Instructions

  • Preheat oven to 340 degrees F. Line a baking sheet with a silicone mat.
  • Add the oats, nuts, seeds, spices, and salt together in a large bowl. Mix with a spatula until well combined.
  • In a small pot over medium-low heat, add the coconut oil, maple syrup, and pumpkin puree and whisk until melted. Pour over the dry ingredients and mix with a spatula until well combined.
  • Spread the mixture evenly onto the baking sheet and bake for 30-35 minutes, stirring/flipping the granola a bit at the halfway point.
  • Once the granola is golden brown, remove from oven and let it cool completely. It will crisp up as it cools. If you want to add dried fruit, do so right when you remove the granola from the oven.
  • Let it cool completely, then transfer to an airtight container. Enjoy!
Author: valeria.chao