Pumpkin Spice Granola
Crunchy, sweet, and infused with warming spices. It's easy to make, delicious, and so much more affordable than store-bought granola. It captures all the flavors of a pumpkin spice latte in a healthy, vegan granola that you can enjoy by the handful, with plant-based milk, or sprinkled onto yogurt, smoothie bowls, or ice cream!
My Notes:
Servings: (makes about 4 cups)
Ingredients
- 1/4 cup(s) pumpkin purรฉe (not pumpkin pie filling)
- 1/4 cup(s) maple syrup
- 1/4 cup(s) brown sugar
- 2 tablespoon(s) coconut oil melted (see notes)
- 2 teaspoon(s) pumpkin pie spice
- 3/4 teaspoon(s) ground cinnamon
- 1 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 2 cup(s) rolled oats (gluten-free if preferrd)
- 1/2 cup(s) raw walnuts or pecans roughly chopped
- 1/2 cup(s) raw pumpkin seeds (also called pepitas)
- 1/4 cup(s) dried cranberries, raisins, or vegan chocolate chips optional, for after baking
Instructions
- Preheat Oven: Preheat the oven to 325ยฐF (160ยฐC) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the pumpkin purรฉe, maple syrup, brown sugar, melted coconut oil, pumpkin pie spice, cinnamon, vanilla extract, and salt. Stir until smooth. Add the oats, walnuts (or pecans), and pumpkin seeds, stirring until all ingredients are well coated.
- Spread and Bake: Spread the mixture evenly on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through for even baking, until the granola is golden brown. The granola may still be soft when first removed from the oven, but it will crisp up as it cools. Let the granola cool completely on the baking sheet.
- Add-ins (optional): Once cooled, mix in the dried cranberries, raisins, or chocolate chips, if desired.
- Serve: Enjoy this granola as a snack, with plant-based milk, or as a topping for smoothie bowls, ice cream, or vegan yogurt (try swirling a spoonful of pumpkin purรฉe and a drizzle of maple syrup into plain or vanilla almond yogurt for extra pumpkin flavor!).
- Store: Transfer to an airtight container. Store in a cool, dry place for up to 4 weeks, or freeze in a freezer-safe container for up to 3 months. It defrosts quickly at room temperature and remains fresh and crunchy.
Notes
Coconut oil: you can use unrefined coconut oil (which will add a slight coconut taste) or refined coconut oil (which is flavorless). Coconut oil creates a slightly crispier granola, but feel free to substitute with another neutral oil like avocado or sunflower oil.
Oil-free option: if you wish to make this oil-free, simply omit the oil. You may need to reduce the baking time slightly, so check on the granola about 5-10 minutes earlier than usual to prevent it from over-browning.ย
Granola Clusters: If you like extra chunky granola, press the granola firmly into an even layer on the baking sheet before baking. Stir once while baking, and gently press down again to finish baking. Let the granola cool completely on the pan before breaking it apart.
Lower Sugar Option: For a less sweet granola, omit the brown sugar entirely, or replace it with coconut sugar for a naturally sweet alternative.
Nutrition
Serving: 1serving, about 1/2 cup (recipe makes 8 servings) | Calories: 247kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 78mg | Potassium: 192mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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