Pumpkin Spice Pecan Granola that’s gluten-free, no-oil-added, and refined-sugar-free with pumpkin purée and pecans. Perfect for breakfast or snacking.
Today I stocked up on pumpkin purée…again.
Every time I put armfuls of the 15 oz. cans in my cart I think to myself, yes, for sure, this should get me through pumpkin season.
But then it doesn’t, and this trip probably won’t either, because pumpkin is so darn good.
And because pumpkin season at F&V is more of a 365 day affair.
Lately I’ve been loving it in this Pumpkin Spice Pecan Granola that’s gluten free and made with no-added-oil.
You’re less than ten ingredients and 30 minutes away from your new fall favorite!
Why You Should Make Homemade Granola
Truth be told, I don’t make my own granola as much as I should.
It’s like reading a book or playing my guitar; it’s always on my to-do list but gets lost under the howlers.
I’m always so appreciative when I do, though.
It feels like the ultimate form of self care to have a big bag waiting for you on your kitchen counter.
For example, just today, I opened up the bag, stuck my nose in, and squeezed hard to encourage all of the pumpkin spice essence to waft up into my nostrils.
Smelling this is believing, buds.
And, seeing the ingredients!
What You Need to Make Pumpkin Spice Pecan Granola
Here’s what you need:
- gluten-free old-fashioned rolled oats
- pecans
- pepitas
- pumpkin pie spice
- cinnamon
- maple syrup
- pumpkin purée
- Georgia Grinders Pecan Butter (or sub your favorite nut or seed butter)
That’s it!
Pumpkin and Pecan
Baking with pumpkin truly is the best because it keeps things wonderfully moist and orange and creamy.
It doesn’t disappoint here to present you with lots of pumpkin flavor, Vitamin A, and also acts as a binding agent.
In this recipe, you mix pumpkin purée with creamy Georgia Grinders Pecan Butter and pure maple syrup.
This slightly salty, rich, and buttery pecan butter is perfect with pumpkin and maple here to dress your base.
Mix it with oats, pecans, and pumpkin seeds with a pinch of pumpkin spice and a dash of cinnamon.
You’re well on your way to granola greatness!
How to Get Chunky Granola
If you’ve made my granola before, you know that I like it chunky, monkey.
I used the method in my Oil-Free Chunky Tahini Granola of baking the granola in a thin compact layer.
The trick is to allow the pumpkin spice slab to cool for at least 15 minutes before breaking it into beautiful pieces.
No matter how good it smells, and how good you think (read: know) it’ll taste, don’t touch that pan, friend.
The chunkiness is worth it, I promise!
If you prefer looser more crumbly granola, use two baking sheets and crumble the granola so the pieces don’t overlap.
Stir several times while baking.
How to Serve Pumpkin Spice Pecan Granola
This Pumpkin Spice Pecan Granola is perfect to have on hand for fall made with pantry ingredients you probably already have.
Enjoy it as a breakfast with almond milk or yogurt, by the handful as a snack, or sprinkled onto a sweet dessert.
If you’re looking for an entirely grain-free version, try subbing a blend of chopped nuts for the oats.
You can also change the nuts to match whatever you have on hand in the pantry.
If you don’t have pecan butter on hand and want to make this recipe, that’s OK!
You can easily substitute the pecan butter for your favorite nut or seed butter for a similar taste and texture.
More Homemade Granola Recipes
-
Oil-Free Chunky Tahini Granola
-
Strawberry Almond Butter Banana Granola
-
Lemon Blueberry Cashew Granola
-
SunButter Gingerbread Granola
-
Chocolate Almond Butter Granola
-
Sweet Potato Spice Granola
-
Apple Cranberry Pecan Granola
-
Triple Berry Granola
I Want to Hear From You
If you make this Pumpkin Spice Pecan Granola, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Pumpkin Spice Pecan Granola
- Total Time: 35 mins
- Yield: ~5 cups granola
- Diet: Vegan
Description
Pumpkin Spice Pecan Granola that’s gluten-free, no-oil-added, and refined-sugar-free with pumpkin purée and pecans. Perfect for breakfast or snacking.
Ingredients
- 3 cups gluten-free old-fashioned rolled oats
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas
- 1/2 tsp pumpkin pie spice
- dash of cinnamon
- 1/2 cup maple syrup
- 1/3 cup pumpkin purée (not pumpkin pie filling!)
- 1/4 cup + 2 TBSP Georgia Grinders Pecan Butter (or sub your favorite nut or seed butter)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the oats, pecans, pepitas, pumpkin pie spice, cinnamon, maple syrup, pumpkin purée, and pecan butter to a large mixing bowl. Stir everything well to combine. The granola should be well coated but crumbly.
- Spread the mixture onto the parchment covered baking sheet and press it into an even layer with a spatula or your hands. Bake the sheet for 20-25 minutes, rotating the pan once halfway but not stirring anything.
- Once the granola is golden brown on top and the edges, remove the pa from the oven and allow it to cool for at least 15 minutes. Don’t touch the granola during this time! This will yield chunkier granola.
- After 15 minutes minutes, break the granola into desired sized chunks. Allow the granola to cool completely, then transfer the granola to an airtight container and store at room temperature for several weeks.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Granola, Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Oil Free, Gluten Free, Refined Sugar Free
This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Hey,
This recipe looks amazing!
Do you think I could sub in rice flakes and quinoa instead of oats? Would love to try his for my husband -!he’s celiac and intolerant to avenin in oats.
Hi Mikie! I think the rice flakes is worth a shot! You can also use a mix of crushed nuts, too, Quinoa flakes would work, too! Let me know if you try it!
XOXO Lauren
This recipe is gluten free
Yes it is!