Pumpkin spice granola – this easy to make vegan granola is crunchy, flavourful and utterly addictive! Perfect for breakfast with milk or yogurt, or just for eating by the handful as a snack.
As soon as I took this pumpkin spice granola out of the oven I knew that it was going to be a hit. It smelled INCREDIBLE and I couldn’t even wait for it to cool down before munching on a couple of (slightly hot) handfuls. The batch barely lasted three days as both I and my husband couldn’t stop snacking on it!
On the upside it is pretty healthy – made with porridge oats and packed with pumpkin seeds, pecans and dried cranberries as well as pumpkin puree; with maple syrup to sweeten and coconut oil to ensure that it is perfectly crisp.
I used mixed spice (pumpkin pie spice to you Americans) to give it a wonderful warmly spiced flavour which is perfect for Autumn; though frankly I would be happy to eat this all year round!
I used tinned pumpkin puree which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. If you can’t find it however it is also really easy to make your own; you just need to roast and puree a pumpkin or butternut squash – here’s a helpful guide on how to make pumpkin puree.
How To Make Pumpkin Spice Granola:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. *
Start by mixing together rolled oats, pecans, pumpkin seeds, mixed spice (pumpkin spice) and salt.
Melt together maple syrup, coconut oil, pumpkin puree, light brown soft sugar and vanilla extract.
Pour the wet ingredients into the dry and mix together really well. Spread the mixture out on a baking parchment lined tray.
Bake for around 40 minutes, until golden; stirring halfway through. It will still feel a little soft to the touch but will crisp up as it cools.
Mix in dried cranberries then leave to cool completely before transferring to an airtight container.
- Mix in a couple of handfuls of unsweetened coconut flakes halfway through baking.
- For a more indulgent granola you can mix in some chocolate chips once it has cooled.
- Swap the cranberries for dried cherries, raisins or chopped dried apricots, apple or dates.
- You can use vegetable/sunflower or olive oil in place of the coconut oil.
- The maple syrup can be swapped for agave or brown rice syrup.
- Swap the pecans and pumpkin seeds for whatever varieties of nuts and seeds you like.
More Vegan Pumpkin Recipes:
- Pumpkin layer cake with cinnamon buttercream and maple pecans
- Pumpkin bread rolls
- Vegan pumpkin chocolate chip cookies
- Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
- Vegan pumpkin pancakes
- Pumpkin chocolate chip cake bars
- Vegan pumpkin mac and cheese
- Stuffed mini pumpkins with cranberry and pecan rice
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Pumpkin Spice Granola (Vegan)
- 300 g (3 cups) jumbo rolled oats
- 100 g (1 cup) pecans
- 75 g (1/2 cup) pumpkin seeds (pepitas)
- 1 1/4 tsp mixed spice/pumpkin spice
- 1/2 tsp salt
- 60 g (1/4 cup) coconut oil
- 80 ml (1/3 cup) maple syrup
- 80 g (1/3 cup) pumpkin puree
- 40 g (3 Tbsp) light brown soft sugar
- 1/2 tsp vanilla extract
- 140 g (1 cup) dried cranberries
Preheat the oven to 160C/320F/gas mark 3. Line a roasting tray with baking parchment.
In a large bowl, toss together the oats, pecans, pumpkin seeds, mixed spice and salt.
Place the coconut oil, maple syrup, pumpkin puree, sugar and vanilla extract in a pan over a low heat and stir until melted and smooth.
Pour the wet ingredients into the dry and stir really well until everything is well coated.
Tip the mixture into the prepared roasting tray and spread it out into a single layer. Bake for 20 minutes then give it a good stir and return to the oven for a further 20 minutes until lightly golden. It will not yet feel completely dry to the touch but will crisp up as it cools.
Leave to cool on the tray. If it doesn't become crisp when it cools then you can return it to the oven for 10 minutes.
Once it is cool, stir in the dried cranberries then transfer to an airtight container.