For all of the pumpkin spice lovers out there, this homemade granola is for you! Gluten free pumpkin spice granola made with oats, loads of toasted pecans and all the fall spices.
Are you a cold breakfast kind of person? Smoothies, granola, cereal, fruit, yogurt. Or are you a hot breakfast kind of person? Toast, veggie scrambles, oatmeal, hash browns, bagels. I would say that it just depends on the day for me. Sometimes I’m craving a warm bowl of oatmeal with all the fixings. Other days all I want is a dairy free yogurt parfait with fresh berries.
Even on fall chilly days, I can’t resist a bowl of homemade granola with vanilla almond milk. For breakfast or for a snack, it’s like comfort food to me. There is just something about the cold milk with the crunch of the toasted, nutty granola.
With fall approaching, I was craving a fall-inspired granola. Even though this is a pumpkin spice granola, it doesn’t contain any actual pumpkin, just the glorious pumpkin pie spice. I always make sure to stock up on a few extra bottles so I can enjoy them throughout the year. The pumpkin pie spice is added to my go-to granola recipe, along with loads of chopped pecans. Why are toasted pecans like the best thing ever?
When you go to make this gluten free vegan pumpkin spice granola, I would advise you to double the batch. If you are like me, you won’t be able to stop snacking on it! It also makes great gifts to share with friends. You can never, never, go wrong with homemade granola.
- 3 1/2 cups gluten free rolled oats
- 1 1/2 cups roughly chopped pecans
- 1/3 cup almond flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup pure maple syrup
- 1/4 cup grape seed or sunflower seed oil
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 300 degrees. Line large baking sheet with parchment paper.
- Mix oats, pecans, almond flour, pumpkin pie spice, cinnamon and salt in large bowl.
- In separate microwave-safe bowl, combine maple syrup, oil, brown sugar and vanilla. Microwave in 20 second intervals {mixing in-between} to dissolve brown sugar.
- Pour over oat mixture and mix together with rubber spatula, until everything is evenly coated.
- Spread granola onto prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from oven when golden brown.
- Do not stir granola. Cool completely in pan. Store granola in airtight container.
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