Vegan Pumpkin Spice Granola

A chilly morning is no match for the warming spices in this yummy vegan pumpkin spice granola chock full of pistachios, pumpkin seeds, coconut, and pecans. 

this …

I can’t let the season pass without sharing a new pumpkin recipe! This simple vegan pumpkin granola is adapted from my healthy super seedy granola. The addition of the warming spices in the pumpkin spice blend and a hint of pumpkin flavor from the canned pumpkin make this recipe a winner.

Ingredients You’ll Need for this Vegan Pumpkin Granola

• Old fashioned rolled oats
• Nuts and seeds: I used pistachios, pecans, and pumpkin seeds (pepitas) in this version. However, walnuts and almonds would be great too. Even a tablespoon or two of chia seeds or hemp hearts would be a tasty addition.
• Canned pumpkin: Make sure it isn’t canned pumpkin pie filling as that will be much too sweet.
• Olive oil: I like the flavor that olive oil adds to the granola but you can also use a different neutral oil like vegetable oil, coconut oil, or avocado oil
• Maple syrup
• Pumpkin pie spice
• Coconut chips: these are optional but I love using them in granola!
• Sea salt

How to Serve this Vegan Pumpkin Granola

Store your granola in an airtight container for up to a week. It makes a tasty snack all on its own, or serve it up in a bowl with some non-dairy milk and chopped banana or on top of some yogurt.

Other tasty pumpkin recipes

• Vegan pumpkin donuts with maple frosting
• Pumpkin spice smoothie
• One pot red lentil pumpkin soup

Pumpkin Spice Granola

Created by: Dietitian Debbie

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

A chilly morning is no match for the warming spices in this vegan pumpkin spice granola chock full of pistachios, pumpkin seeds, coconut, and pecans. 

Print

Pin

Share

Rate

Cook ModePrevent your screen from going dark

Ingredients

  

• 2 3/4 cup old fashioned oats
• 1/2 cup chopped pistachios
• 1/4 cup pumpkin seeds
• 1 teaspoon pumpkin pie spice
• 1/2 cup maple syrup
• 1/2 cup olive oil or your preferred oil - coconut, vegetable, avocado, etc
• 1/2 cup canned pumpkin not canned pumpkin pie filling
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 cup unsweetened coconut chips
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350 degrees Fahrenheit. 
• Add the oats, pistachios, pumpkin seeds, pumpkin pie spice, maple syrup, oil, pumpkin, vanilla, and salt to a large mixing bowl. Stir well with a wooden spoon to coat.
• Transfer to your lined baking sheet and bake for 30 minutes. 
• Add the coconut and pecans. Stir. Bake for another 5-7 minutes or until golden brown. 
• Allow to cool completely before transferring off the pan. (Granola with crisp as it cools.)
• Store in an airtight container for up to a week. 

Nutrition

Serving: 1/2 cup | Calories: 505kcal | Carbohydrates: 44g | Protein: 8.5g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 24g | Sodium: 170mg | Fiber: 6.5g | Sugar: 16g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe