Healthy Pumpkin Spice Granola Recipe (Gluten-Free)

Heather Dessinger

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Pumpkin spice granola in bowl with yogurt

Right now, my kitchen is all about honey-scented beeswax candles, creamy soups, and this homemade pumpkin spice granola.

Crunchy, sweet and infused with the flavors of fall – ground cinnamon, ginger, cloves, nutmeg and allspice – it’s a definite favorite with my kids.

I love that it takes just about 30 minutes to bake, which is so much faster than dehydrator versions. Plus, my house smells amazing when I pull a batch from the oven.

Homemade pumpkin spice granola in bowl

Ways To Enjoy Pumpkin Spice Granola

  • All by itself
  • Over homemade coconut yogurt or Greek yogurt
  • As “cereal” topped with your favorite milk of choice (we’ve been using dairy-free oat milk lately)
  • On a scoop or two of vanilla ice cream

Want More? Similar Recipes to Try

  • Pumpkin Spice Latte – A healthy (and inexpensive) version of a Starbucks pumpkin spice latte.
  • Easy Pumpkin Baked Oatmeal With Vanilla Glaze – Infused with warming spices, sweetened with pure maple syrup, and drizzled with vanilla glaze, this baked oatmeal is easy to make and so ridiculously yummy.
  • Pumpkin Custard Bars – These maple-infused pumpkin custard bars are both delicious and easy to make.
  • Paleo Maple Granola – This homemade granola from my friend Carol is both delicious and easy. Just toss some nuts, seeds, cinnamon, maple syrup, and a few other ingredients together and bake. Voila!
Pumpkin spice granola in bowl with yogurt
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4.25 from 4 votes

Pumpkin Spice Granola Recipe

Crunchy, sweet and infused with the flavors of fall, this homemade pumpkin spice granola recipe is a favorite in my house.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 cups
Calories 815kcal
Author Heather Dessinger


  • baking sheet
  • chopping knife
  • mixing bowl
  • mixing spoon
  • small bowl
  • whisk
  • airtight storage container



  • Preheat oven to 325° F and line a baking sheet with parchment paper.
  • Roughly chop the almonds, then place them in the food processor with the pecans and pulse until the pieces are the size you prefer. I like chunky, largish pieces, but smaller pieces will work too.
  • Add the pumpkin seeds and pulse a few more times, then place the nuts/seeds in a large bowl with old-fashioned oats and chopped dates/raisins.
  • In a separate bowl, combine the melted coconut oil, pumpkin puree, maple syrup, vanilla extract and pumpkin spice and mix together.
  • Add wet ingredients (pumpkin mixture) to the dry ingredients.
  • In a small bowl, whisk the egg white until foamy and then pour it over the granola. Stir until everything is well-combined.
  • Spread the granola in an even layer on the baking sheet and bake for 20 minutes, then stir and bake for another 10-15 minutes. Start checking at the 10 minute mark. If they look like they might start to burn pull them out, otherwise let them bake the full 15 minutes.
  • Remove granola from the oven and allow it to cool to room temperature before eating or transferring to an airtight container.


Feel free to vary the mix-ins based on personal preference.


Serving: 0.5cup | Calories: 815kcal | Carbohydrates: 58g | Protein: 20g | Fat: 61g | Saturated Fat: 11g | Sodium: 20mg | Potassium: 821mg | Fiber: 13g | Sugar: 27g | Vitamin A: 2414IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 5mg

Are you a pumpkin spice lover? What do you use it for?

Overhead view of pumpkin spice granola and yogurt in bowl

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.