Years ago, we found a Pumpkin Granola at the grocery store that we loved . . . until they changed the ingredients and it was no longer gluten-free safe.
After missing it for FAR too long, we decided to make our own recipe. And I am so glad we did.
Meet my new obsession!
I have been making this every week for the past few weeks and gobbling it up with my family – yes, it’s that GOOD!
Of course, I love anything pumpkin, but still.
Your Perfect Seasonal Recipe
This Pumpkin granola is the perfect breakfast treat or afternoon snack. Enjoy it alone or over your favorite GF yogurt, pudding, or ice cream.
Once you see how easy it is to make, this will become one of your favorite recipes!
This is a great recipe to have on hand when family comes home for the holidays, for an easy snack or breakfast they can all grab on their own.
Let’s Make a Safe Gluten-Free Granola
For this recipe, I like to blend rolled oats and quick oats. You can use what you have on hand.
Before you start, make sure you are choosing Certified gluten-free oats.
Oats are controversial in the gluten-free world due to high levels of cross-contact (cross-contamination).
Learn more about oats in this episode of the Saying Goodbye to Gluten Podcast explaining why we need to be careful with oats when you’re gluten-free.
Once you gather up your ingredients, this recipe comes together very easily.
Start by adding the oats to a large bowl. Then, mix the spices into the oats.
Next, add the fruits, nuts, and seeds to the oat bowl and stir to combine. Use the add-ins we have here, or include more options to your liking. For example, add more dried fruits, nuts, or seeds.
In a separate bowl, melt the coconut oil. Then stir in the maple syrup and pumpkin.
Once combined, add it to the oat bowl and mix until everything is coated with the pumpkin mixture.
Moving on to baking
You can bake this on a regular-sized cookie sheet, a jelly roll pan, or two smaller baking pans.
Cover your baking pans with parchment paper.
Next, dump the granola mixture onto the cookie sheet (or pan) and spread it out. Push it down to flatten it in the pan.
If you want to cut these into bars, keep the mixture a little thick as you flatten it out.
While baking the granola, keep an eye on it so that it does not burn.
Bake for about 20 minutes, then check. Then, bake for an additional 15 minutes.
Then keep checking for doneness – the granola should be crisping up but not burnt. If you need to add more time, do small increments of 5 minutes and keep a watchful eye.
Let cool in the pan for about 10 minutes.
Next, cut the granola into bars, or break it into small bite-sized pieces to easily enjoy.
Another Crunchy Granola Option
Another option to bake the granola:
After mixing all the ingredients, dump the granola mixture onto the prepared pan.
Then spread it out, but do not flatten or press the mixture into the pan.
Bake for 15 minutes and take the pan out of the oven.
Using a spatula, mix the granola around the pan and put it back in the oven for another 15 minutes.
Keep checking so that the granola does not burn but does crisp up – about 30-45 minutes.
It will also crisp up a bit more as it cools.
Either way you bake it, you get a delicious, gluten-free, dairy-free, safe pumpkin granola.
Perfect for a quick breakfast, added to a yogurt and fruit bowl.
Or, enjoy an afternoon snack by adding the pumpkin granola on top of your favorite pudding or ice cream.
Share a special holiday gift
This gluten-free pumpkin granola would make a lovely holiday gift.
Simply fill a pretty jar or bag with the granola!
Beautiful and delicious!
Give the recipe a try!
Then come back and share your thoughts.
Pumpkin Granola
Ingredients
- 2 1/2 cups GF Oats (Rolled or Quick oats) Make sure yoau re using certifoed GF oats
- ¼ cup of pure maple syrup
- ¼ cup of coconut oil
- ½ cup of pumpkin puree not pumpkin pie filling
- 2 t. ground Cinnamon
- 1 t ground ginger
- ¼ t. ground cloves and nutmeg
- ¼ cup of shredded coconut
- ¼ cup of nuts walnuts, cashews - or your favorite nuts
- ¼ cup of pumpkin seeds
- ¼ cup dried cranberries or raisins
- ¼ cup of dark chocolate chips
- ½ t salt
Instructions
- Preheat oven to 325°
- In a large bowl, add the oats, spices, and all the mix-ins. Stir well to blend all together.
- Add coconut oil and maple syrup to a small pot. Heat on low to melt the coconut oil. (You could also melt this in the microwave.)
- Once melted, add the pumpkin and stir well to combine.
- Pour the pumpkin mixture over the oat mixture.
- Continue to mix until everything is coated with the pumpkin mixture.
- Prepare a sheet pan by placing a piece of parchment paper in the pan. (You can use any cookie sheet size you have. I use a regular-sized cookie sheet or spread it out on two smaller ones).
- Spoon the granola mixture onto the pan and spread it out.
- Press the mixture down in the prepared pan until it is all flattened out.
- Place in the preheated oven and bake for 20 minutes.
- Check the granola (making sure nothing is burning). Then, cook for another 10 minutes. If the mixture is not dry enough, add another 5 minutes (oven temps vary).
- Cool for about 10-15 minutes. The granola will get a little crunchier as it cools.
- You can cut it into bars or break up the granola into small pieces for easy snacking.
- Alternately, before baking, you can spoon the mixture onto your prepared pan and stir around to level out onto your pan, but do not press down.
- Then bake for 15 minutes. Mix the granola around in the pan and bake for another 15 minutes. Add more time if needed to set the granola, but watch so that it does not burn.
- Every oven is a little different, so check your granola at intervals while it is baking. Total baking time for my batches runs from 30-45 minutes. This depends on how thick the layer of granola is in the pan. A thin layer may bake faster, but can also burn which is why you want to check it as it bakes.
- Whether you make bars or loose granola, this is a recipe you will keep coming back to for a quick and healthy snack to grab.
- Store in a closed container at room temperature for one week.
Notes
Learn more about creating a delicious
gluten-free pumpkin season
