Gluten-free PUMPKIN Granola Print Recipe Print Recipe

I’m sorry.

I’ve been sitting on this recipe for three weeks now and already on my third batch of this. Really, I should have shared this with you before I bought out Trader Joes pumpkin puree. Again, I’m sorry.

It’s like a bowl full of Fall. Makes me happy. Yesterday it rained for the first time in YEARS! Not really, but it felt like it had been years. I got so excited, I changed my flight to leave a day early to Seattle [in a few weeks]. I really did.

I decided to dedicate this post to my friend Maria and her husband Josh. A while back she suggested I try her pumpkin granola and obviously I did and loved it, almost as much as I love her. Then, they had a baby <squeal> Remember the baby shower we hosted? Yep, baby Caleb has arrived and cannot wait to meet this little guy in a few months!

Okay, back to the granola.

If you can get passed eating it by the handful, it’s great in a bowl of almond milk or mixed with yogurt – I like greek yogurt, it’s loaded with protein. Either way, it’s bomb. I just lost cool points for saying that, didn’t I?

Have trouble eating breakfast?

Take a container of this to work, keep it in your drawer or somewhere were people won’t eat it, because they will. Leave milk or yogurt in the office fridge and when you get in grab a bowl, fill it with either or – not both and bring back to your desk, top with the granola and… maybe some peanut butter. Done, breakfast is now served and your day can now begin.

Photographed by Lisa Thiele | With Style and Grace


[Gluten-free] Pumpkin Granola Recipe

PRINT Recipe

[adapted by Two Peas and their Pod]


  • 4 cups gluten-free rolled oats [use regular oats if not gluten intolerant]
  • 1 cup almonds, chopped [or nuts of your choice]
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon. salt
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Optional 3/4 – 1 cup dried cranberries


Preheat oven to 325 degrees.

Line your two baking sheets with parchment paper; set aside.

In a large bowl, mix together gluten-free oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.

Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.

Spread the granola mixture onto the prepared baking sheets – I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.

Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving.

Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.


*gluten-free *dairy-free

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  • Maria

    So glad you liked the granola! It is the best and so great during the fall months! Can’t wait for you to meet our little pea too! xoxo

  • Shauna from Piece of Cake

    Gorgeous!! And so totally perfect right now.

  • Bev Weidner

    That looks so good I might have straight up fallen OUT OF MY CHAIR.

    My butt hurts.

  • dani leigh

    delish! can’t wait to make this!

  • Averie @ Love Veggies and Yoga

    Looks delish. I love making granola at home. It tastes better, it’s easy, and it makes your house smell great 🙂 And you can make it vegan or GF so easily, too.

  • pushups with polish

    MUST. MAKE. TODAY!!!! can’t wait 🙂 thanks xxo

  • Carissa

    This sounds fantastic! Can’t wait to try it on my granola loving hubby! Unless I eat it all before I tell him I made it. 🙂

  • claire @ the realistic nutritionist

    I would bathe in pumpkin if people didn’t think that was weird. LOVE IT.

  • Ridgely’s Radar

    Yum! Looks fabulous!

  • Viviana

    Yum! This looks fantastic!

    Found you via Apt 34 and am now following 🙂

  • Crystalin

    Oh boy, this looks amazing! Please package this up and send it up to sf 😉

  • Rebekah {A Blissful Nest}

    okay how in the world do you stay so skinny and make all this amazing food??!! I HAVE to try this one. I think my little one with love it.

  • The Cilantropist

    Yay for granola! Now that I have made multiple batches of my own granola, I think I need to take yours for a spin – I am totally intrigued by the pumpkin puree in there! I love love love eating breakfast, so anytime I can try out something exciting I am a happy gal. 😀

  • Emily @ Glitz Glam Granola

    Omg so excited about this recipe! I have greek yogurt and granola every morning at my desk at work and this would make it really feel like fall! Can’t wait to try it out!

  • Alison @ Ingredients, Inc.

    This looks awesome!!

  • kimberlyloc

    This looks so good! Glad someone else is obsessed with pumpkin, too 🙂

  • classiq

    Pumpkin granola, so perfect for an autumn breakfast! Delicious!

  • Lori @ Laurel of Leaves

    Definitely just bookmarked this recipe! Since traveling in New Zealand I’ve discovered they call muesli what I’ve always known as granola. And boy do they do it well! Now my husband and I are addicted to the stuff. Can’t wait to make this once I get back home to the States!

  • Dana

    I found this recipe on foodgawker and made it today…..oh my gosh! It was delicious! Everyone loved it :o) Thanks for posting such a great recipe!

  • Pingback: Gluten-free Pumpkin Granola « Cookies, Couture & Cardio()

  • Kristin

    I added roasted flax seed from Trader Joe’s. It is a hit with my family.

  • Samantha

    I just made this using the pumpkin seeds I roasted from carving our jack-o-lanterns last weekend (instead of almonds). I can’t stop eating! Delicious!

  • Pingback: Thanksgiving Use-it-Up Challenge: Pumpkin Granola « OK, Let's Do This!()

  • Andrea

    I made this today and halved the recipe… and am so mad that I did! I totally should have made the whole recipe because I don’t think it’s going to last very long, it’s awesome! I’ve been munching on it ever since it came out of the oven. I’ll definately be saving this recipe! Thanks!