I made this holiday-inspired Homemade Pumpkin Granola to be gluten-, egg-, wheat-, and peanut-free, filling, and versatile enough to enjoy as a cereal, a yogurt topping, or simply by itself.
I never expected a pantry mix to make the whole house smell exactly like a pumpkin spice candle, but this Pumpkin Spice Protein Granola did just that. Its crunchy clusters of gluten free rolled oats with a warm hint of vanilla protein powder are oddly irresistible, and youll catch yourself deciding between cereal, a yogurt topping, or eating it straight from the jar.
It’s holiday inspired and free of gluten, eggs, wheat and peanuts so you can actually share it. I kept thinking this belongs in a Homemade Protein Granola post or a Fall Granola roundup, but honestly it’s just plain fun.
Ingredients
- Rolled oats: whole grain fiber, slow carbs for steady energy, cheap and filling.
- Almonds: crunchy protein boost, heart healthy fats, keeps you full longer.
- Pumpkin puree: moist, vitamin A rich, adds pumpkin flavor with sweetness.
- Pepitas: little powerhouses of magnesium, protein and crunch, theyre a savory balance.
- Vanilla protein powder: bumps protein content, can add sweetness and creamy flavor.
- Maple syrup: natural sweetener, simple sugars for bind and chew, gives caramel notes.
- Coconut oil: melts to glue clusters, adds healthy saturated fat and subtle coconut taste.
- Pumpkin pie spice: warm aromatics like cinnamon, nutmeg, cloves, makes it cozy and autumnal.
Ingredient Quantities
- 3 cups gluten free rolled oats (old fashioned)
- 1 cup raw almonds, roughly chopped
- 1/2 cup raw pecans, chopped
- 1/2 cup raw pepitas (pumpkin seeds)
- 1/4 cup hemp seeds or chia seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vanilla protein powder (plant based or whey)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 to 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 2 tablespoons brown sugar or coconut sugar (optional)
How to Make this
1. Preheat oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper so nothing sticks.
2. In a big bowl combine 3 cups gluten free rolled oats, 1 cup roughly chopped raw almonds, 1/2 cup chopped raw pecans, 1/2 cup raw pepitas, 1/4 cup hemp seeds or chia seeds, 1/2 cup unsweetened shredded coconut and 1/2 cup vanilla protein powder. Add 2 teaspoons pumpkin pie spice and 1/2 teaspoon fine sea salt and toss so the dry stuff is evenly mixed.
3. In a smaller bowl whisk together 1/2 cup pumpkin puree (not pumpkin pie filling), 1/3 to 1/2 cup pure maple syrup (use 1/3 for less sweet, 1/2 for stickier clusters), 1/4 cup melted coconut oil, 1 teaspoon vanilla extract and 2 tablespoons brown sugar or coconut sugar if using. Make sure the coconut oil is warm so it blends.
4. Pour the wet mix over the dry ingredients, then fold with a spatula until every oat and seed looks coated. It will be shaggy and a little wet, thats exactly what you want.
5. Dump the granola onto the prepared sheet and spread into an even single layer, pressing down firmly with the back of the spatula or a piece of parchment to encourage clumps if you like cluster-y granola.
6. Bake at 300°F for 25 to 30 minutes, stirring once or twice (around 12 and 20 minutes) to brown evenly. If you pressed it for clusters try to disturb the surface as little as possible when stirring. Watch closely last 5 minutes so it doesnt burn, protein powder can brown faster.
7. When the granola is golden and the edges look dry, remove from oven and let it cool completely on the sheet without touching it. Cooling is the key step, it firm ups and forms crunchy clusters as it cools.
8. Once cool, break into chunks with your hands or a spatula and transfer to an airtight container. It keeps at room temp for about 1 to 2 weeks, or longer in the fridge.
9. Serve as a cereal with milk, sprinkled over yogurt, or snack on it by the handful. If you want extra cluster power next time, press more firmly before baking and only flip once while baking.
Equipment Needed
1. Large rimmed baking sheet (big enough for one even layer)
2. Parchment paper (or silicone liner)
3. Large mixing bowl
4. Small mixing bowl for the wet ingredients
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula (for folding and pressing)
8. Wooden spoon or silicone spatula for stirring while baking
9. Oven mitts and a wire cooling rack (or a clear counter spot to cool)
FAQ
Pumpkin Spice Protein Granola – Whisk In Wellness Recipe Substitutions and Variations
- Oats: swap the 3 cups gluten free rolled oats for 3 cups buckwheat flakes or quinoa flakes or even 3 cups puffed rice for a lighter, crispier granola. Buckwheat adds a nutty note, quinoa flakes hold up well but might need a touch less bake time.
- Almonds: use the same amount of chopped walnuts or cashews, or for a nut free route double the pepitas or add sunflower seeds instead. Walnuts give a richer flavor, sunflower seeds keep it allergy friendly.
- Pepitas: replace 1 2 with sunflower seeds or chopped pistachios in the same volume. Sunflower seeds are inexpensive and neutral, pistachios add color and a fun flavor.
- Pumpkin puree: swap with mashed cooked sweet potato, unsweetened applesauce, or mashed banana. Sweet potato is the closest match, banana will sweeten things so cut back on maple syrup by 1 to 2 tablespoons if you use it.
Pro Tips
– Toast the almonds, pecans and pepitas lightly in a dry pan for 4 to 6 minutes before mixing. It makes the flavors pop and gives better crunch. Let them cool a bit then chop so you get big bits and little bits for texture.
– If you want big clusters, press the granola down really hard on the sheet before baking, and only flip once (or not at all). Also let it cool completely on the pan, don’t touch it while it’s cooling, or the clusters will fall apart.
– Protein powder browns faster than oats, so keep an eye on the oven the last 5 to 7 minutes. If the top is getting too dark but not fully crisp, lower the temp 15 to 25 degrees and give it a few more minutes, or pull it out and let carryover heat finish it.
– For longer storage and to keep crunch, cool completely then store in an airtight jar in a cool dark place, or freeze in portions. If it softens later, spread it on a tray and crisp it in a 300 F oven for 5 to 8 minutes, then cool again.
Pumpkin Spice Protein Granola – Whisk In Wellness Recipe
I made this holiday-inspired Homemade Pumpkin Granola to be gluten-, egg-, wheat-, and peanut-free, filling, and versatile enough to enjoy as a cereal, a yogurt topping, or simply by itself.
12
servings
395
kcal
Equipment: 1. Large rimmed baking sheet (big enough for one even layer)
2. Parchment paper (or silicone liner)
3. Large mixing bowl
4. Small mixing bowl for the wet ingredients
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula (for folding and pressing)
8. Wooden spoon or silicone spatula for stirring while baking
9. Oven mitts and a wire cooling rack (or a clear counter spot to cool)
Ingredients
-
3 cups gluten free rolled oats (old fashioned)
-
1 cup raw almonds, roughly chopped
-
1/2 cup raw pecans, chopped
-
1/2 cup raw pepitas (pumpkin seeds)
-
1/4 cup hemp seeds or chia seeds
-
1/2 cup unsweetened shredded coconut
-
1/2 cup vanilla protein powder (plant based or whey)
-
1/2 cup pumpkin puree (not pumpkin pie filling)
-
1/3 to 1/2 cup pure maple syrup
-
1/4 cup coconut oil, melted
-
1 teaspoon vanilla extract
-
2 teaspoons pumpkin pie spice
-
1/2 teaspoon fine sea salt
-
2 tablespoons brown sugar or coconut sugar (optional)
Directions
- Preheat oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper so nothing sticks.
- In a big bowl combine 3 cups gluten free rolled oats, 1 cup roughly chopped raw almonds, 1/2 cup chopped raw pecans, 1/2 cup raw pepitas, 1/4 cup hemp seeds or chia seeds, 1/2 cup unsweetened shredded coconut and 1/2 cup vanilla protein powder. Add 2 teaspoons pumpkin pie spice and 1/2 teaspoon fine sea salt and toss so the dry stuff is evenly mixed.
- In a smaller bowl whisk together 1/2 cup pumpkin puree (not pumpkin pie filling), 1/3 to 1/2 cup pure maple syrup (use 1/3 for less sweet, 1/2 for stickier clusters), 1/4 cup melted coconut oil, 1 teaspoon vanilla extract and 2 tablespoons brown sugar or coconut sugar if using. Make sure the coconut oil is warm so it blends.
- Pour the wet mix over the dry ingredients, then fold with a spatula until every oat and seed looks coated. It will be shaggy and a little wet, thats exactly what you want.
- Dump the granola onto the prepared sheet and spread into an even single layer, pressing down firmly with the back of the spatula or a piece of parchment to encourage clumps if you like cluster-y granola.
- Bake at 300°F for 25 to 30 minutes, stirring once or twice (around 12 and 20 minutes) to brown evenly. If you pressed it for clusters try to disturb the surface as little as possible when stirring. Watch closely last 5 minutes so it doesnt burn, protein powder can brown faster.
- When the granola is golden and the edges look dry, remove from oven and let it cool completely on the sheet without touching it. Cooling is the key step, it firm ups and forms crunchy clusters as it cools.
- Once cool, break into chunks with your hands or a spatula and transfer to an airtight container. It keeps at room temp for about 1 to 2 weeks, or longer in the fridge.
- Serve as a cereal with milk, sprinkled over yogurt, or snack on it by the handful. If you want extra cluster power next time, press more firmly before baking and only flip once while baking.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 83g
- Total number of serves: 12
- Calories: 395kcal
- Fat: 20.8g
- Saturated Fat: 8.2g
- Trans Fat: 0g
- Polyunsaturated: 7.1g
- Monounsaturated: 5.5g
- Cholesterol: 0mg
- Sodium: 134mg
- Potassium: 350mg
- Carbohydrates: 32.6g
- Fiber: 6.1g
- Sugar: 14.3g
- Protein: 11.7g
- Vitamin A: 692IU
- Vitamin C: 0.9mg
- Calcium: 67mg
- Iron: 1.9mg
