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Gluten Free Pumpkin Pie Granola

by tw
Granola on a baking sheet with a spoon.

Gluten Free Pumpkin Pie Granola

This granola makes it acceptable to eat pumpkin pie for breakfast. It's the perfect fall treat!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 182kcal


  • 3 ½ C Gluten Free Rolled Oats
  • 6 Tbsp Flaxseed Meal
  • ¾ C Pecans chopped
  • C Pumpkin Puree
  • C Light Brown Sugar packed
  • ¼ C Maple Syrup
  • ¼ Coconut Oil melted
  • 1 tsp Vanilla
  • ½ tsp Salt
  • 1 ½ tsp Cinnamon
  • ½ tsp Ginger
  • ¼ tsp Nutmeg
  • ¼ tsp Allspice
  • tsp Cloves
  • ½ C Pumpkin Seeds raw
  • C Dried Fruit optional


  • Preheat the oven to 300 degrees and line a large baking sheet with foil or silpat.
  • In a medium bowl, combine pumpkin puree, brown sugar, maple syrup, coconut oil, vanilla, salt and spices. Whisk until thoroughly combined. Set aside.
    2/3 C Pumpkin Puree, 2/3 C Light Brown Sugar, 1/4 C Maple Syrup, 1/4 Coconut Oil, 1 tsp Vanilla, 1/2 tsp Salt, 1 1/2 tsp Cinnamon, 1/2 tsp Ginger, 1/4 tsp Nutmeg, 1/4 tsp Allspice, 1/8 tsp Cloves
  • In a larger bowl, combine the oats, flaxseed, pecans and pumpkin seeds. Stir together.
    3 1/2 C Gluten Free Rolled Oats, 6 Tbsp Flaxseed Meal, 3/4 C Pecans, 1/2 C Pumpkin Seeds
  • Pour the wet ingredients on top. With a spatula, mix until everything is well covered with the pumpkin spice and there are no dry spots left.
  • Spread out on prepared baking sheet into an even layer. Cook for 1 hour, stirring every 15 minutes. Remove from oven to cool. Once cool, add in dried fruit if you like. Store in an airtight container.
    2/3 C Dried Fruit


Sodium: 78mgCalcium: 41mgVitamin C: 1mgVitamin A: 1593IUSugar: 14gFiber: 4gPotassium: 179mgCalories: 182kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 7gProtein: 4gCarbohydrates: 28gIron: 1mg
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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