All the pumpkin pie flavors you love in a crispy, crunchy, sweet granola! A must have for your fall breakfast menu!

Gluten Free Pumpkin Pie Granola

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The slow switch to cooler weather

I’m sitting here typing this on a bright sunny *83* degree day…in Octoberin Michigan! Incredible, right? We’ve been doing the whole back and forth weather thing that Michigan does in September and October – cool mornings and warm afternoons, only to need the hoodie again in the evening. We’ll be back in the 50’s this weekend, but we soak in and enjoy all the sun that we can – even getting in a barefoot hike in the sand last weekend!

Gluten Free Pumpkin Pie Granola

Granola mornings with a fall twist!

Granola breakfast bowls hit our table at least twice a week during the hot summer months. When we head back to school in the fall, they are still a staple on the table, as most of September the kids are off to school in shorts for the day! It’s a great way to load up nutrients in one bowl before a busy morning. A few weeks ago I needed to re-stock the pantry granola, and decided it was close enough to cooler weather to bust out the pumpkin spice to give our granola some warm, fall flair!

Gluten Free Pumpkin Pie Granola

How does pumpkin pie granola taste?

The beauty in making your own granola is getting to adjust and control the spices and sweeteners to your palates! Pumpkin pie spice can be tricky with kids in the house. It can feel strong and “spicy” to some kids, and others will love it! You can’t go wrong with warmer, sweeter cinnamon, so if your kids tend to not love pumpkin pie spice, you can simply use cinnamon (and add a dash of pumpkin pie spice to your bowl if you love it!). This crispy granola also gets incredible flavor from the pecans, almonds, and pumpkin seeds that get toasted while cooking, as well as warm maple syrup!

Gluten Free Pumpkin Pie Granola

More than just a bowl of oats!

Not only do the toasted pecans, almonds, and pumpkin seeds give amazing flavor, they couple with hemp hearts to contribute a really nice protein and fat balance to the carbohydrate fiber in the oats. This makes this granola much more satiating that a typical bowl of store bought granola or cereal, especially because the amount of sweetener is much lower than store bought. We also like to add collagen and chia seeds to our granola bowls. You can read more about how to build a power packed yogurt bowl here!

Gluten Free Pumpkin Pie Granola

The Method :: The dry ingredients

To get your granola started, get all of your dry ingredients into a large mixing bowl. I like to buzz up the nuts in a food processor to smaller bits, but you can leave them larger if you like.

Gluten Free Pumpkin Pie Granola

The Method :: The wet ingredients

Once you have the dry ingredients in the bowl, you can add your melted coconut oil, maple syrup, and vanilla. Once you stir everything to coat, it’s ready for the oven!

Gluten Free Pumpkin Pie Granola

The Method :: Baking the granola

To bake your pumpkin pie granola, spread the granola mixture onto 2 large sheet pans. You’ll bake for 10 minutes 3 times for a total of 30 minutes. Stir the granola around in between each 10 minute increment. Once the granola has baked, you can set it aside to cool completely. It will crisp up as it cools.

Gluten Free Pumpkin Pie Granola

How to store your pumpkin pie granola

I like to use an air tight container and store the granola in my pantry. It makes a good 2-3 quart jars full for me.

Gluten Free Pumpkin Pie Granola
Gluten Free Pumpkin Pie Granola

Gluten Free Pumpkin Pie Granola

Renee Kohley – Raising Generation Nourished
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American



  • Pre-heat the oven to 325 degrees. You will need 2 large sheet pans for baking – do NOT grease the sheet pans or line them with anything.
  • Put all of the ingredients into a large mixing bowl and stir to combine so that all of the dry ingredients are coated in the melted coconut oil and maple syrup.
  • Divide the granola mixture between 2 baking sheets, spreading the mixture out evenly.
  • Bake the granola at 325 degrees for 10 minutes. Take the sheet pans out of the oven, stir the granola around, and then bake another 10 minutes. Take the sheet pans out again, stir the granola around, and bake for a third round of 10 minutes. Set the granola on the counter to cool completely. The granola will crisp up as it cools and then you can break it up into your air tight container for pantry storage.
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  1. Hey! A friend gifted me your book at my baby shower. I read about soaking the oats in one of the recipes. My question is, why aren’t the oats soaked in this granola recipe?
    Thank you so much!

    1. Hi Trudy! I’m using sprouted oats in this recipe, so the oats are already properly prepared! When I wrote Nourished Beginnings in 2016, you couldn’t find properly prepared oats on store shelves, so soaking was the only way to go! You could soak the oats in this recipe if you do not have access to sprouted. I hope that helps!