My Gluten-Free Vegan Pumpkin Spice and Pecan Granola is an easy and healthy recipe made with clean, real food ingredients. It's the perfect crunchy, golden plant-based granola breakfast made with only 7 ingredients and has all the flavors of Fall!
Estimated reading time: 13 minutes
Table of Contents
Here's Why This Recipe Works
My top 3 reasons:
- It's Healthier Than Store-Bought Cereal!
- Can Be Prepared in About 10 Minutes!
- Made With Only 7 Clean, Real Food Ingredients!
You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, contains no refined sugar, and is Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to buy organic if possible.
- Quick Rolled Oats
- Maple Syrup
- Coconut Oil
- Pumpkin Pie Spice
- Pecans
- Pure Vanilla Extract
- Himalayan Pink Salt
That's it! My Pumpkin Spice and Pecan Granola is super easy to make!
Frequently Asked Questions
You can easily make this recipe 100% Medical Medium compliant by making the following adjustment:
Pure Vanilla Extract - Make sure you use either organic vanilla bean powder or alcohol-free vanilla extract instead of pure vanilla extract.
No worries!
If you don't like the taste or smell of coconut oil, use "refined" coconut oil which has zero coconut taste or smell.
Yes!
You could substitute the pecans with chopped walnuts, slivered almonds, or even pumpkin seeds.
Or, leave the pecans out completely to make the recipe 100% nut-free.
You will need to store your homemade granola in an air-tight BPA-free container to keep it crunchy as possible.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Oats: I used gluten-free "quick rolled" oats and haven't tested the recipe using another variety of oats.
Pecans: The pecans will be added and tossed in after the granola has been baked in the oven.
Maple Syrup: This could be substituted with brown rice syrup which will work well because it's a little thicker than maple syrup. However, if you need this recipe to be 100% Medical Medium® Compliant, you will need to use either organic maple syrup or organic date nectar.
Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell. In addition, when the granola comes out of the oven, the coconut oil will still be in a somewhat liquid state. Once you allow the granola to cool off completely, the coconut oil will change into a more solid state and is what will hold the granola into clusters so it's important to allow it to cool completely.
Pumpkin Pie Spice: My preferred brand of pumpkin spice is Primal Palate brand because it's organic, but you can use your favorite brand.
Pure Vanilla Extract: This can be substituted with organic vanilla bean powder in the same amount, or if you need to keep this recipe 100% Medical Medium® compliant, use alcohol-free vanilla extract.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Serving Size: This recipe will make approximately (3) cups of granola. Nutritional information is for ½ cup which is (1) serving.
Order Recipe Ingredients
Shop for ingredients to make this recipe and my favorite kitchen tools all in one place!
Gluten-Free Vegan Pumpkin Spice and Pecan Granola
Ingredients
For the granola:
- 3 cups organic gluten-free quick rolled oats
- ½ cup organic maple syrup
- 6 tablespoons organic coconut oil (melted/liquid)
- 4 teaspoons Primal Palate Organic Pumpkin Pie Spice
- 2 teaspoons organic pure vanilla extract*
- ¼ teaspoon Himalayan pink salt
For the add-in:
- ½ cup organic pecans chopped
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the granola:
- Add all ingredients for the granola to a large mixing bowl and using your hands, squeeze everything together to make sure all ingredients are well combined and evenly distributed.
- Spread the mixture evenly onto the prepared cookie sheet, taking care not to break up the granola into small pieces; this will allow it to bake into large cluster pieces which you can break apart after it's baked, if you prefer.
- Bake at 250 degrees Fahrenheit for approximately 30 minutes, or until it becomes slightly crispy, but making sure you don't over bake it.
- Remove from oven and allow to cool; it will get crispier after it cools.
Add the add-in:
- Transfer the cooled granola to a large mixing bowl, add the pecans and gently toss until they are mixed in well.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Healthy Vegan Oat Recipes
Check out these:
- Baked Oatmeal Breakfast Squares
- Peanut Butter Chocolate Chip Oatmeal Cookies
- Strawberry Chia Seed Overnight Oats
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Share Your Thoughts Below