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pumpkin pie granola
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5 from 1 vote

Pumpkin Pie Granola {Gluten-Free Option}

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Servings: 5 cups
Author: Joy {Artful Homemaking}


  • 3 cups rolled oats use gluten-free oats for gluten-free version
  • 2 cups raw pumpkin seeds
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • Optional: 1/2 to 1 cup chopped dried apples


  • Preheat the oven to 300 degrees F.
  • In a large bowl, combine the dry ingredients.
  • In a smaller bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry ones and mix well.
  • Pour the mixture onto a large rimmed baking sheet or into two 9" x 13" pans. Spread evenly into a single layer.
  • Bake for 45 to 60 minutes, or until slightly golden, stirring two or three times during baking.
  • Remove granola from oven, and stir in the chopped apples, if using.
  • Let the pan sit on the counter until the granola is completely cooled; it will crisp up as it cools.
  • Store granola in a large glass jar for up to two weeks in your pantry.