Pumpkin Pie Granola
GLUTEN FREE BREAKFAST RECIPES
9/12/2026
Pumpkin Pie Granola
This Pumpkin Pie Granola is crunchy, cozy, and packed with fall flavor. Rolled oats are coated with pumpkin purée, maple syrup, brown sugar, cinnamon, pumpkin pie spice, walnuts, and pecans, then baked until crisp and finished with sweet-tart Craisins.
It’s great over yogurt, served like cereal with milk, or eaten by the handful as a snack. The pumpkin and warm spices give it that classic fall flavor, while the nuts add crunch and the dried fruit gives you a little sweetness in every bite.
Prep Time: About 10 minutes
Bake Time: 30–40 minutes
Total Time: About 40–50 minutes, plus cooling time
Equipment
Large mixing bowl
Parchment-lined baking sheet
Ingredient Breakdown
Gluten-Free Rolled Oats
Rolled oats are the base of the granola and give you that hearty, chewy-crisp texture once everything bakes. I use Bob’s Red Mill gluten-free rolled oats because, for me, they have the best texture at the right price. If you need this recipe to be gluten-free, make sure the oats you use are specifically labeled gluten-free.
Pumpkin Purée
Pumpkin purée adds moisture, color, and that unmistakable fall flavor. Make sure you’re using plain pumpkin purée, not pumpkin pie filling, because pumpkin pie filling already contains added sugar and spices and would throw off the balance of the recipe.
Maple Syrup
Maple syrup adds sweetness while also helping the oats and nuts stick together and form those crunchy little granola clusters. It pairs really well with pumpkin, cinnamon, and pecans.
Brown Sugar
Brown sugar adds a deeper caramel-like sweetness and helps reinforce the cozy fall flavor. I use one to two tablespoons depending on how sweet I want the batch.
Cinnamon
Cinnamon is one of the main flavors here and works perfectly with pumpkin, maple syrup, and brown sugar. I personally add extra because I like my granola heavily spiced.
Pumpkin Pie Spice
Pumpkin pie spice gives the granola that familiar fall flavor without having to measure several individual spices. Just like the cinnamon, I usually add extra because that’s how I like it.
Walnuts & Pecans
Walnuts add a slightly earthy crunch and work especially well with pumpkin. I like having more than one nut in the granola so every bite has a little different texture. Pecans add a buttery, slightly sweet crunch that pairs perfectly with the pumpkin and maple flavors. Pumpkin Seeds and Sunflower Seeds work well as substitution if you can't have nuts.
Craisins
Craisins add a chewy, sweet-tart contrast to the crunchy granola. I stir them in after the granola comes out of the oven so they stay soft and don’t get overly dried out during baking.
Ingredients
3 cups gluten-free rolled oats
I use Bob’s Red Mill Certified Gluten Free Rolled Oats
¾ cup pumpkin purée
¼ cup maple syrup
1–2 tablespoons brown sugar
Splash of vanilla
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ cup chopped walnuts
½ cup chopped pecans
½ cup Craisins
Instructions
Mix the Granola
Preheat your oven to 325°F and line a large baking sheet with parchment paper.
Add the rolled oats, pumpkin purée, maple syrup, brown sugar, vanilla, cinnamon, pumpkin pie spice, walnuts, and pecans to a large mixing bowl.
Mix very well until the oats and nuts are evenly coated with the pumpkin mixture.
Bake
Spread the granola mixture evenly onto the parchment-lined baking sheet.
Bake at 325°F for 30–40 minutes, watching it closely toward the end. You want the granola to begin crisping up without letting the edges burn.
Finish and Cool
Remove the granola from the oven and carefully mix in the Craisins while the granola is still hot.
Let the granola cool completely on the baking sheet. It will continue to firm up and get crispier as it cools.
Once completely cooled, break the granola into smaller clusters and pieces.
Serve over yogurt, enjoy it with milk as cereal, or eat it on its own as a snack.
Lauren’s Tips 💛
Add More Spice If You Like It Bold: I’m a little crazy with fall spices, so I usually add extra cinnamon and extra pumpkin pie spice. If you love a strongly spiced granola, go for it.
Don’t Wait for It to Get Super Crispy in the Oven: The granola gets crispier as it cools. If you keep baking it until it feels totally crisp while it’s still hot, you’re much more likely to burn the edges.
Change Up the Dried Fruit: Craisins are what I use most often, but raisins, dried cherries, or even chopped dried apricots would all work really well here.
Notes
Use plain pumpkin purée, not pumpkin pie filling.
I use Bob’s Red Mill gluten-free rolled oats because I like the texture and price.
If you need the recipe to stay gluten-free, make sure your oats are specifically labeled gluten-free.
The amount of brown sugar can be adjusted slightly depending on how sweet you like your granola.
You can increase the cinnamon or pumpkin pie spice if you prefer a stronger fall flavor.
Craisins can be replaced with raisins, dried cherries, chopped dried apricots, or another dried fruit you like.
If walnuts and/or pecans don’t work for you, pumpkin seeds or sunflower seeds are great substitutes and still give the granola plenty of crunch. You can use one or a combination of both.
Let the granola cool completely before breaking it into clusters.
Store completely cooled granola in an airtight container.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
I wouldn’t recommend it. Pumpkin pie filling already contains added sugar and spices, so it can make the granola too sweet and throw off the flavor balance.
Why isn’t my granola crispy when it first comes out of the oven?
That’s normal. Granola continues to crisp as it cools, so give it time before deciding it needs more baking.
Can I make this sweeter?
Yes. You can use the full two tablespoons of brown sugar or add a little more maple syrup, but keep in mind that extra liquid can slightly change the texture.
Can I use different nuts?
Absolutely. Almonds, cashews, pistachios, or a mixed-nut blend could all work. Pecans and walnuts just happen to pair especially well with pumpkin.
Can I leave out the walnuts and pecans?
Absolutely. For a nut-free option, pumpkin seeds, sunflower seeds, or a combination of both are great substitutes and still add plenty of texture and crunch.
Can I use raisins instead of Craisins?
Yes. Raisins work well, and dried cherries or chopped dried apricots are great options too.
When should I add the dried fruit?
Add it after the granola comes out of the oven. That keeps the dried fruit chewy instead of letting it get too hard or dried out.
How should I serve Pumpkin Pie Granola?
It’s great with soy yogurt, non-dairy milk, over smoothie bowls, or just eaten plain as a snack.
How should I store it?
Let it cool completely first, then store it in an airtight container so it stays crisp.