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Round bowl filled with yogurt and topped with gluten free granola.

Gluten Free Granola – With Pumpkin

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  • Author: Amy Estes
  • 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

Scale
  • 3 cups gluten-free oats – I used Bobs Red Mill
  • 1/4 cup pumpkin seeds
  • 1/4 cup chopped pecans
  • 1/4 cup chocolate chips – I used Lily’s
  • 1/4 cup shredded coconut
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 325°F degrees and line a baking sheet with parchment paper. 
  2. In a large mixing bowl combine the oats, pecans, pumpkin seeds, chocolate chips, coconut, raisins, and cranberries. 
  3. 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. 
  4. Pour the pumpkin-maple mixture over the oat mixture and toss everything together, making sure to coat it all evenly. 
  5. 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. 
  6. 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.

Equipment

Notes

  1. 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. 
  2. 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.
  3. Make sure to use a parchment paper lined baking sheet or the granola will stick to the pan. 
  4. 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

Find it online: https://pinchmegood.com/gluten-free-granola-with-pumpkin/