A chilly morning is no match for the warming spices in this yummy vegan pumpkin spice granola chock full of pistachios, pumpkin seeds, coconut, and pecans.

I can’t let the season pass without sharing a new pumpkin recipe! This simple vegan pumpkin granola is adapted from my healthy super seedy granola. The addition of the warming spices in the pumpkin spice blend and a hint of pumpkin flavor from the canned pumpkin make this recipe a winner.

Ingredients You’ll Need for this Vegan Pumpkin Granola

• Old fashioned rolled oats
• Nuts and seeds: I used pistachios, pecans, and pumpkin seeds (pepitas) in this version. However, walnuts and almonds would be great too.

  Even a tablespoon or two of chia seeds or hemp hearts would be a tasty addition.

• Canned pumpkin: Make sure it isn’t canned pumpkin pie filling as that will be much too sweet.
• Olive oil: I like the flavor that olive oil adds to the granola but you can also use a different neutral oil like vegetable oil, coconut oil, or avocado oil
• Maple syrup
• Pumpkin pie spice
• Coconut chips: these are optional but I love using them in granola!
• Sea salt

How to Serve this Vegan Pumpkin Granola

Store your granola in an airtight container for up to a week. It makes a tasty snack all on its own, or serve it up in a bowl with some non-dairy milk and chopped banana or on top of some yogurt.

Other tasty pumpkin recipes

• Vegan pumpkin donuts with maple frosting
• Pumpkin spice smoothie
• One pot red lentil pumpkin soup

Pumpkin Spice Granola

• Author: Dietitian Debbie
• Prep Time: 5 Min
• Cook Time: 30 Min
• Total Time: 35 minutes
• Yield: ~6 1/2 cups
• Category: Breakfast
• Method: Baked
• Cuisine: American
• Diet: Vegan

Description

A chilly morning is no match for the warming spices in this vegan pumpkin spice granola chock full of pistachios, pumpkin seeds, coconut, and pecans.

Ingredients

• 2 3/4 cup old fashioned oats
• 1/2 cup chopped pistachios
• 1/4 cup pumpkin seeds
• 1 teaspoon pumpkin pie spice
• 1/2 cup maple syrup
• 1/2 cup olive oil (or your preferred oil – coconut, vegetable, avocado, etc)
• 1/2 cup canned pumpkin (not canned pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 cup unsweetened coconut chips
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Add the oats, pistachios, pumpkin seeds, pumpkin pie spice, maple syrup, oil, pumpkin, vanilla, and salt to a large mixing bowl. Stir well with a wooden spoon to coat.
3. Transfer to your lined baking sheet and bake for 30 minutes.
4. Add the coconut and pecans. Stir.

   Bake for another 5-7 minutes or until golden brown.

5. Allow to cool completely before transferring off the pan. (Granola with crisp as it cools.)
6. Store in an airtight container for up to a week.

Nutrition

• Serving Size: 1/2 cup
• Calories: 505 kcals
• Sugar: 16 g
• Sodium: 170 mg
• Fat: 33 g
• Saturated Fat: 9 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 6.5 g
• Protein: 8.5 g
• Cholesterol: 0 mg

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