Easy, low-sugar pumpkin granola! Made with oats, pumpkin purée, pecans, pumpkin seeds, and a touch of maple syrup. Vegan and gluten-free.
Josh and I had a busy September (well… “busy” for pandemic times) traveling to Boston to sell our condo and visiting my parents on Long Island. When I travel, I like to keep things super simple eating-wise, so I got hooked on this Purely Elizabeth Pumpkin Cinnamon Granola for breakfast. Pair with yogurt and breakfast is made ✔️ in literally a minute.
But, while I love that granola, it’s a bit too sweet for me and pretty expensive for the amount that comes in the bag. So as soon as I got back to my kitchen in Brooklyn, I was determined to make a lower sugar pumpkin granola that gave me the same crunchy, pumpkin-spicy satisfaction at a fraction of the cost.
Low-Sugar Pumpkin Granola Ingredients
To make this pumpkin granola, you need just a few simple ingredients: oats, nuts and seeds, coconut, pumpkin purée, maple syrup, coconut oil, pumpkin pie spice, cinnamon, and salt. Here’s a little breakdown:
Oats – I like these organic, gluten-free oats.
Pecans and Pumpkin Seeds – You can totally use any nuts or seeds you like, but these are my favorites for this pumpkin granola. You need 1 cup of raw nuts and seeds total, but feel free to play around with combos.
Coconut Flakes – Don’t skip the coconut flakes! They’re my favorite part of the pumpkin granola. You’ll need large flake unsweetened coconut because shredded coconut will burn when baked. You can also find large flake coconut at Trader Joe’s (where they are called “coconut chips”).
Coconut Oil – A pantry staple, the coconut oil gives the granola a buttery taste while keeping it gluten-free.
Pure Maple Syrup – This recipe uses just 1/4 cup of maple syrup for 12 servings, which is just a teaspoon of maple syrup (4 grams of added sugar) per serving. I get the organic maple syrup from Trader Joe’s.
Pumpkin Purée – Not pumpkin pie mix ;). You’re looking for the pure stuff here with just one ingredient. I usually get mine from Trader Joe’s (see all my fall favorites here!), but I also like this brand.
Pumpkin Pie Spice – I get mine at Trader Joe’s and I also like this brand.
Cinnamon – For even more fall flavor! Cinnamon is high in antioxidants and has been shown to lower blood sugar.
Tips for Making Pumpkin Granola
This pumpkin granola couldn’t be simpler to make – just mix all ingredients in a bowl, transfer to a baking sheet, and bake! To make clean-up as easy as possible, I use this silicone baking mat and I’m obsessed. It’s non-toxic and eco-friendly since it’s reusable.
Once your pumpkin granola has fully cooled (and I mean fully!), transfer to an airtight container – I like these pantry jars. The granola will stay fresh for about two weeks.
Pumpkin Granola Serving Ideas
For an extra pop of sweetness, I add dried cranberries to the granola once it’s cooled but this is totally optional. I like to serve the granola with yogurt (this is my favorite brand of coconut yogurt!) or with plant-based milk. And – if I’m really feeling the pumpkin vibe – on top of these pumpkin pie smoothie bowls.
If you want to be extra fancy, you can serve with coconut whipped cream (you won’t regret it).
Really Into Pumpkin? 🎃
Me too. Here are some of my favorite healthy pumpkin recipes from the Loveleaf Co. archives:
Pumpkin Chia Hemp Seed Pudding
Healthy (Turmeric) Pumpkin Spice Latte
Pumpkin Spice Power Bites
Pumpkin Pie Smoothie Bowl
Paleo Pumpkin Spice Donut Holes with Pecan Crunch
Easy Healthy Pumpkin Pancakes
Or check out my Healthy Pumpkin Recipe Pinterest board!
Low-Sugar Pumpkin Granola
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 minutes
- Yield: About 12 Servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Easy, low-sugar pumpkin granola! Made with oats, pumpkin purée, pecans, pumpkin seeds, and a touch of maple syrup. Vegan and gluten-free.
Ingredients
- 3 cups gluten-free oats
- 1/2 cup raw pecans
- 1/2 cup raw pumpkin seeds
- 1 cup unsweetened coconut flakes (large flake) – see notes
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup canned pumpkin purée
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 cup dried cranberries, optional
Instructions
- Preheat the oven to 350 degrees F.
- Add all ingredients, except for the dried cranberries, to a large mixing bowl. Mix until everything is well incorporated.
- Spread the mixture evenly on a baking sheet (line with parchment paper or a silicone baking mat for easy cleanup!).
- Bake for 15 minutes, gently stir, and bake for another 10-15 minutes until the coconut flakes are just beginning to turn golden brown (be careful not to overbake as coconut flakes burn easily!).
- Remove from oven and allow to cool completely – the granola will crisp up as it cools. Once cool, add the dried cranberries, if using.
- Store in an air-tight container at room temperature for up to two weeks.
- Serve with yogurt, milk, and/or coconut whipped cream!
Notes
Use large flake coconut not shredded coconut – shredded coconut will burn when baked. You can find large flake coconut here or at Trader Joe’s (they are called “coconut chips” at Trader Joe’s).
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