Pumpkin Spice Latte Granola
This pumpkin spice latte granola is the perfect answer to Fall mornings. If you love pumpkin spice lattes, you’ll love this delicious vegan granola!
Here’s what you’ll need to make this pumpkin granola:
- Rolled oats. Look for rolled, old fashioned or large flake oats.
- Almonds. I used chopped almonds but pecans are lovely in this recipe too.
- Pumpkin pie spice. Pumpkin pie spice makes flavouring pumpkin recipes quick and easy but if you can’t find any, you can replace it with 2 tsp cinnamon, 1
- Maple syrup. This granola is sweetened naturally with maple syrup. You can use agave or honey in its place.
- Coffee. Brew some coffee – the stronger the better! Any coffee works but strongly brewed is best. You can use drip, French press, a strong Americano or any other brewing method.
- Pumpkin puree. You’ll need some pure pumpkin puree. I used canned but you can also make your own. If you’re using canned, just make sure it’s pure pumpkin and not pumpkin pie filling.
- Coconut oil. Coconut oil helps the granola clump together and get nice and crispy.
- Optional add-ins. I added shredded coconut and chopped dates but technically they’re optional and the recipe will come out just find without out. I like the added flavour and texture. You could also use raisins, chocolate chips (stir in after baking), any nuts or seeds or any other granola add-in you can think of.
Pumpkin Spice Latte Granola Recipe
This granola tastes like a pumpkin spice latte, especially served with your favourite plant-based milk. The recipe is gluten-free, vegan and refined sugar-free and makes a large 6 cup batch.
How to Serve
This granola is delicious served:
- with your favourite plant-based milk – try homemade oat, hemp or almond milk!
- with any dairy-free yogurt – try layering it to make a granola parfait
- with sliced fruit or berries
- sprinkled over banana ice cream or your favourite store-bought dairy-free ice cream
- sprinkled over any smoothie or smoothie bowl – try it with my peanut butter pumpkin smoothie or butternut squash smoothie bowl
How to Store
After the granola has cooled completely on the pan, it can be stored for up to 3 weeks in a sealed container at room temperature. It can also be frozen to extend its freshness.
More Vegan Granola Recipes
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This Fall-inspired granola is delicious with topped with almond milk or dairy-free yogurt for a delicious breakfast.
- Add the oats, almonds, pumpkin pie spice, dates, coconut and sea salt to a large mixing bowl and stir to combine.
- In a separate bowl, whisk together the vanilla, coconut oil, pumpkin, coffee and maple syrup then pour over the dry ingredients. Fold the wet and dry ingredients together.
- Spread the granola in an even layer on 2 baking sheets and bake at 300 degrees for 45 minutes.
- Once it’s done, remove from the oven and let it cool on the pan completely before handling. This is an important step, as it cools it will harden and become nice and crunchy.
- Once it’s completely cool, store in a sealed container at room temperature for up to 2 weeks. Do not store before it’s completely cooled. It can also be frozen to extend freshness.
This recipe makes a large 6-7 cup batch of granola. Feel free to half the recipe for a smaller batch.
Keywords: pumpkin granola, gluten-free, homemade
This recipe was updated with new photos September 2019.