This soft baked pumpkin spice granola may be a seasonal favorite, but trust me this is a recipe you will want to keep on hand all year round! Between the soft cookie-like texture, kick of pumpkin spice, nutty deliciousness and subtle sweetness from the maple… it is all-in-all incredible. This is a super simple recipe, gluten free (with certified gluten free oats), dairy free, vegan, oil free and can be made without added sugar!

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More often than not I have found myself reaching for a bag of granola at the grocery store purely because of convenience. However, have you ever noticed the price of granola vs. the price of the ingredients to make homemade granola!? In almost all cases, you certainly could make this delicious and healthy soft baked pumpkin spice granola for a lot cheaper.

SO… what will you need to make this soft baked pumpkin spice granola?

Oats
Pumpkin Puree
Maple Syrup
Almonds
A variety of seeds
Pumpkin Spice Seasoning
Cinnamon
Vanilla
Dried Cranberries

Can I make this recipe nut free?

Absolutely! The only nut used in this recipe is sliced almonds. You can either substitute this for another nut (if it is a sole allergy or dietary preference) or replace the sliced almonds for an additional cup of oats.

Storing the granola:

I love my Weck Jars. They are sealable glass jars that are the perfect size for granola. Since they are wider at the top and the base, it allows you to keep the granola chunkier. You can definitely use any sealable container or jar, but I find that it is best stored in glassware. Store the granola in a dark space, like a kitchen cabinet or pantry for up to 2 weeks. For longer storage, place in the fridge for up to 2 months.

My favorite ways to use the granola:

Easiest is just on its own! It has an almost cookie-like texture, making it a perfect snack on its own
Yogurt bowls: pair with a serving of yogurt (Greek or thick dairy free yogurts are my favorite), fresh fruit (figs, blueberries, strawberries and bananas are the best) & a spoonful of nut butter!
Parfaits: similar to yogurt bowls, but layered and easily packed on the go
Toast topping: yes, you read that correctly. It adds an amazing additional crunch factor!
Ice cream topping
Or just add to a bowl with milk as cereal!

Can I make any substitutions or add more ingredients?

Oats: It is best to stick with old fashioned or regular oats. If you use quick oats, the time may need to be adjusted. If you want to make sure this recipe is gluten free, check the labels to ensure you are using certified gluten free oats.
Pumpkin puree: I love to use basic recipes and switch them up flavor wise. If you do not want to use pumpkin puree, you can substitute with mashed banana or melted coconut oil
Almonds: Any nut will work here, but be sure to use slices, pieces or halves. If you want to make this recipe nut free, swap out the almonds for an additional cup of oats or coconut flakes.
Chia, hemp and pumpkin seeds: These are all interchangeable, so feel free to use whichever you have on hand. You can also substitute in different nuts or additional oats as well. As long as the measurements are the same, the recipe will still work!
Maple syrup: the key here is liquid sugar. This acts as a binder in the recipe. You can substitute for any liquid sugar, such as honey, and if you are making this recipe no added sugar, check out this date syrup!
Dried Cranberries: you can leave these out or substitute any dried fruit, as long as it is similar in size. For example, if you want to use dried apricots, make sure you dice them first since they are much larger than dried cranberries!

Need more pumpkin recipes? Check these out!

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Ready to make some soft baked pumpkin spice granola?!

Soft Baked Pumpkin Spice Granola

Natalie Mitchell

This delicious, easy and healthy soft baked pumpkin spice granola is vegan, gluten free, dairy free, oil free and can be made without added sugar

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Prep Time 5

Cook Time 35

Course Breakfast

Servings servings

Equipment

Baking Pan

Ingredients

1 1/2 cups oats
1 cup sliced almonds
2 tbsp hemp seeds
1/4 cup pumpkin seeds
2 tbsp chia seeds
1/3 cup pumpkin puree
1/4 cup maple syrup sub date syrup for no added sugar
1 tsp pumpkin spice
1 tsp cinnamon
1 tsp vanilla extract
pinch salt
1/4 cup dried cranberries

Instructions

Preheat oven to 300 degrees Fahrenheit
In a mixing bowl, combine pumpkin puree, maple syrup, pumpkin spice, cinnamon, vanilla and pinch of salt.
Once well mixed, add in the remaining ingredients except dried cranberries
Add mixture to a silicone baking sheet or parchment paper and spread in an even layer **if cooking straight on the baking sheet or aluminum foil, spray with oil to prevent sticking
Bake at 300 degrees for 35 minutes
Take the granola out of the oven but allow to cool for at least 10 more minutes, as the granola will continue the baking process. Add the dried cranberries around the top now.
Once cooled, use a spatula or your hands to lightly break into desired piece sizes. Mix in dried cranberries if not already done.

Notes

if making gluten free, make sure you use certified gluten free oats
if making with no added sugar, use date syrup as a natural sweetener and liquid sugar

Keyword dairy free, gluten free, gluten free granola, healthy granola, low sugar granola, pumpkin granola, soft baked granola, vegan

Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!