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This simple homemade gluten-free granola is a granola recipe everyone will love! It is naturally sweetened, gluten-free, dairy-free, vegan, and made with pumpkin. A must-try recipe for fall!
You are going to love this super simple, easy gluten-free granola recipe that is made with a few pantry ingredients and is totally customizable. This version is made with maple and pumpkin for a fun and delicious fall twist that is amazing!
This granola is naturally sweetened with a hint of maple syrup and turns out wonderfully crunchy. You will get nice large granola clusters that you can enjoy on some ice cream, yogurt, or on top of smoothies.
It is perfectly flavorful with hints of pumpkin spice that make it so comforting and satisfying. Much healthier than store-bought granola and you know it is really gluten-free since you are in control of the ingredients.
You may also love these peanut butter oatmeal balls that are equally easy and fun to make!
Why you’ll love this granola recipe
- Very flavorful – sweet and crunchy with a hint of pumpkin and vanilla. We added some shredded coconut and chocolate chips for even more flavor.
- Easy to make – this granola recipe comes together fairly quickly and cooks in about 30 minutes or less.
- Stores great – you can store it for up to 2 weeks!
- Healthy – this recipe is naturally gluten-free, vegan, and dairy-free, making it a wonderful healthy snack!
Jump to:
Is Granola Gluten-Free?
Most granola is gluten-free but it depends on the ingredients used and the facility it is made in since cross-contamination can occur. While oats are naturally gluten free they can be processed in a facility that processes other gluten-containing foods. So I recommend that you check for the “certified gluten-free” label and inspect the ingredients when purchasing. Luckily, you can make this easy granola recipe at home.
Ingredients
Here are the ingredients you will need to make this homemade granola:
- Oats – make sure they are certified gluten-free oats – I used Bobs Red Mill brand. Do not use steel-cut oats.
- Coconut oil – this helps keep the granola from drying out. You could also use melted butter but coconut oil is a bit healthier.
- Maple syrup – pure maple syrup is used to help bring a nice hint of natural sweetness to the granola. You could also use date syrup, coconut sugar, or brown sugar.
- Vanilla extract
- Pumpkin puree + pumpkin spice– for that nice fall pumpkin flavor.
- Mixins – pumpkin seeds, dried cranberries/raisins, shredded coconut, raw pecans, chocolate chips (I used lilys), you can even add in sunflower seeds, chia seeds, flax seeds or hemp seeds, and any dried fruit you like. Lots of healthy fats that are so good for you and very delicious!
- Salt – just a pinch is used to enhance all of the flavors.
*Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card located at the bottom of this post.
How To Make Gluten Free Granola
Step one: Preheat the oven to 325°F line a baking sheet with parchment paper and set it aside. Then add the oats, pumpkin seeds, dried fruit, chocolate chips, nuts, and shredded coconut to a large mixing bowl.
Step two: In a separate medium bowl, melt the coconut oil then whisk in the pumpkin, vanilla, and maple syrup.
Step three: Pour the maple syrup mixture over the oats and mixins and mix well to coat it all.
Step four: Spread the granola mixture onto the lined pan in an even layer and press it into the pan using your hands. This will help it form those beautiful granola clusters once it bakes and cools.
Step five: Bake the granola for 20-30 minutes until it is golden brown and reaches your desired texture. Then remove it from the oven and allow the granola to cool for at least 15 minutes before you break it up into crunchy clusters. Then you can enjoy it right away or store it for later use.
Step six: Serve over some Greek yogurt or ice cream and enjoy!
Pro tip! The beauty of homemade granola is adaptability, feel free to tweak the recipe and experiment to find your own perfect blend!
Expert Tips
- Use rolled oats that are certified gluten-free. I used Bob’s Red Mill-certified gluten-free oats but any rolled or old-fashioned oats will work.
- To get nice granola clusters, press the mixture into the pan before you bake it, then let it cool before you break it into chunks.
- Bake it low and slow – Bake granola at a lower temperature (around 300°F-325°F) for even toasting without burning. If your oven runs hotter then start at 300°F and then adjust as needed.
- Customize it – You can boost the nutritional value of this gluten-free granola with chia, flax, or hemp seeds. Opt for almonds, walnuts, or even a sprinkle of white chocolate chips for a unique twist.
- Maintain a proper Wet-to-Dry Ratio: A good rule of thumb is to use about ¼ to ⅓ cups of wet ingredients (like coconut oil, honey or maple syrup) for every 2 cups of dry ingredients to ensure proper clumping. So if your mixture looks too dry then add more coconut oil or maple syrup to give it a bit more moisture.
How long does homemade granola last?
This gluten-free granola should be stored in an airtight container in the pantry for up to 5 days or in the refrigerator for up to 2 weeks.
In conclusion, there is nothing better than making your own granola at home. It is much better for you and you get to customize based on your taste and what you have on hand. So give it a try, I know you are going to love it!
More gluten-free pumpkin recipes
- Pumpkin Protein Muffins
- Healthy Pumpkin Oatmeal Cookies
- One Pot Pumpkin Chili
- Pumpkin Spinach Lasagna
Did you try this gluten-free granola recipe? If you did, then please leave a rating and comment below. I would love to hear from you!
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Gluten Free Granola – With Pumpkin
- Total Time: 30 minutes
- Yield: 4 cups of granola 1x
- Diet: Gluten Free
Description
This simple homemade gluten-free granola is a granola recipe everyone will love! It is naturally sweetened, gluten-free, dairy-free, and vegan. A must-try recipe for fall!
Ingredients
- 3 cups gluten-free oats – I used Bobs Red Mill
- ¼ cup pumpkin seeds
- ¼ cup chopped pecans
- ¼ cup chocolate chips – I used Lily’s
- ¼ cup shredded coconut
- ¼ cup golden raisins
- ¼ cup dried cranberries
- ¼ cup coconut oil
- ⅓ cup maple syrup
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- Pinch of sea salt
Instructions
- Preheat the oven to 325°F degrees and line a baking sheet with parchment paper.
- In a large mixing bowl combine the oats, pecans, pumpkin seeds, chocolate chips, coconut, raisins, and cranberries.
- Add the coconut oil to a medium bowl and microwave it on high for 30 seconds to melt it. Then whisk in the pumpkin, maple syrup, pumpkin spice, cinnamon, salt, and vanilla.
- Pour the pumpkin-maple mixture over the oat mixture and toss everything together, making sure to coat it all evenly.
- Pour the granola mixture onto the parchment-lined pan in an even layer, pressing it into the pan using your hands. Then bake it in the middle rack of the preheated oven for 20-25 minutes, until golden. Check on it every 10 minutes to ensure it doesn’t burn.
- Once you remove it you can drizzle it with more maple syrup for a sweeter granola, if desired. Then let it cool and enjoy it on yogurt or ice cream, or just as a fun snack all on its own.
Notes
- Make sure to use CERTIFIED GLUTEN-FREE OATS like Bob’s Red Mill brand since not all oats are 100% gluten-free due to how they are processed.
- You can use any type of nuts or omit them but I really liked the added texture they give this granola. I used pecans but I have also tested this recipe with walnuts and almonds.
- Make sure to use a parchment paper lined baking sheet or the granola will stick to the pan.
- You can store this granola in an airtight container in the pantry for up to 5 days or in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: healthy breakfast
- Method: Oven
- Cuisine: American
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