Gluten-Free Pumpkin Chocolate Chip Granola Recipe
The easiest Gluten-Free Pumpkin Chocolate Chip Granola Recipe that tastes better than store-bought granola with all-natural ingredients, including pumpkin, oats, chia seeds, pumpkin seeds, ground flax seed, coconut, pecans, coconut oil, maple syrup, cinnamon, vanilla, and nutmeg. There’s no refined white sugar, high fructose corn syrup, or white flour. And adding the chocolate chips takes it to another level combined with all the warm fall spices.
This is the easiest and best-tasting Gluten-Free Pumpkin Chocolate Chip Granola Recipe to enjoy the incredible flavors of pumpkin season. It tastes even better than store-bought granola and is made with all-natural ingredients, including pumpkin, oats, chia seeds, pumpkin seeds, ground flax seed, coconut, coconut oil, maple syrup, cinnamon, vanilla, and nutmeg. There’s no refined white sugar, high fructose corn syrup, or white flour. And adding the chocolate chips takes it to another level combined with all the warm fall spices.
You will love this flavorful, gluten-free pumpkin granola in a bowl of cereal on a busy morning, served over greek yogurt for a fancy breakfast, or as a healthy fall snack. This has quickly become my favorite granola recipe for pumpkin season or year-round! And the good news is it only takes about 10 minutes to prep and 35 minutes to bake.
Why You’ll Love This Pumpkin Chocolate Granola Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free pumpkin chocolate chip granola recipe:
Old-Fashioned Oats: You can substitute with quick oats.
Pecans: Swap out pecans for almonds, walnuts, or hazelnuts, or opt for sunflower seeds or pumpkin seeds for a nut-free option.
Shredded Coconut: Substitute sweetened shredded coconut if you prefer a sweeter taste or use unsweetened shredded coconut or coconut flakes.
Chia Seeds: Flaxseeds or hemp seeds can be used instead of chia seeds for added nutrition.*
Coconut Sugar: Brown sugar or any granulated sweetener of your choice can be used in place of coconut sugar.*
Pumpkin Seeds: Consider sunflower seeds, sesame seeds, or other preferred seeds as an alternative to pumpkin seeds.
Pumpkin Pie Spice and Cinnamon: If you lack pumpkin pie spice, use a blend of ground cinnamon, nutmeg, cloves, and allspice to enhance the pumpkin flavor.
Chocolate Chips: Try dark chocolate chips, white chocolate chips, or cacao nibs for different chocolate flavors or a dairy-free option. You can also use dairy-free chocolate chips.
Pumpkin Puree: Sweet potato puree or butternut squash puree can be used instead of pumpkin puree with a similar texture and flavor. Be careful not to use pumpkin pie filling.*
Cashew Butter: Substitute peanut butter, sunflower seed butter, or your preferred nut or seed butter for cashew or almond butter.
Maple Syrup: Honey, agave syrup, date syrup or any liquid sweetener of your choice is a suitable replacement for maple syrup or pure maple syrup.
Coconut Oil: Melted butter or a neutral cooking oil such as canola, vegetable oil, or olive oil can replace coconut oil.
Vanilla Extract: Experiment with other extracts like almond or hazelnut for a different flavor twist.
Maple Extract: If you don’t have maple extract, you can omit it or add a small amount of maple syrup for extra maple flavor.
*I have tested this substitution.
How to Make My Gluten-Free Pumpkin Granola
Step 1: Prepare Your Pan
Preheat your oven to 350°F (170°C) and line a large baking sheet with parchment paper. Cut the paper so it extends a couple of inches beyond the edges of the pan.
Step 2: Make the Granola
Rough-chop your pecans to your desired size. I prefer a mix of fine and chunkier pieces.
In a large mixing bowl, combine the gluten-free oats, chopped pecans, shredded coconut, chia seeds, coconut sugar, pumpkin seeds, salt, pumpkin pie spice, and cinnamon. Stir well to combine.
In a separate bowl add melted coconut oil, cashew butter, maple syrup, pumpkin puree, vanilla extract, and maple extract. Mix with a fork until all the wet ingredients are well combined.
Pour the wet mixture over the dry ingredients in the large bowl. Use a spatula or wooden spoon to thoroughly combine everything until the dry ingredients are evenly coated with the wet mixture.
Step 3: Spread and Bake
Spread the granola mixture evenly onto the parchment-lined baking sheet. Sprinkle with chocolate chips.
Place the baking sheet in the preheated oven and bake for 16 minutes. Then remove from the oven. Gently lift the parchment paper corners and edges to move the granola to the center. Then spread with a spatula so the granola in the center of the pan is now on the outer edges. Return to the oven and bake for an additional 16 minute or until golden brown.
Step 4: Cool and Enjoy
Allow the granola to cool for a few minutes on the baking sheet. Then, slide it off onto the counter or a cooling rack using the parchment paper to cool completely.
Once the granola is completely cool and the chocolate has set, break it into clusters of your desired size. You can do this by gently breaking it apart with your hands.
Transfer the gluten-free pumpkin chocolate chip granola to an airtight container. It can be stored at room temperature for up to two weeks or in the refrigerator for longer freshness.
Serve your homemade gluten-free pumpkin chocolate chip granola with yogurt, milk, or as a snack by itself. Enjoy!
Pumpkin Chocolate Granola Recipe Notes
Certified Gluten-Free Ingredients: If you’re preparing this granola for someone with celiac disease or gluten sensitivity, make sure to use certified gluten-free oats, nuts, and other ingredients to prevent any cross-contamination with gluten.
Nut Allergies: If you or someone you’re making this granola for has a nut allergy, opt for nut-free options like sunflower seeds or pumpkin seeds instead of pecans or almonds.
Pumpkin Puree: You can use canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin. Just ensure it’s pure pumpkin with no added ingredients.
Maple Syrup and Sweetness: Adjust the amount of maple syrup to your taste preferences. If you like it sweeter, you can add a bit more. Keep in mind that the chocolate chips also contribute sweetness.
Oil Substitution: If you prefer or need to avoid coconut oil, you can use another neutral oil like vegetable or canola oil.
Spice Customization: Feel free to adjust the pumpkin pie spice and cinnamon quantities to suit your taste. You can also add a pinch of nutmeg or cloves for extra flavor.
Mixing and Clumping: For clumpier, crunchy granola, press it down firmly on the baking sheet before baking.
Chocolate Chips: You can use mini chocolate chips for even distribution or larger chips for a more pronounced chocolate presence.
Customization: Get creative with this recipe by adding other mix-ins like dried fruit, including cranberries, chopped dried apricots, or even a sprinkle of flax seeds or hemp seeds for added nutrition.
Gift Idea: This homemade granola makes a thoughtful and delicious gift. Package it in decorative jars or bags and share it with friends and family.
Serving Suggestions:
Enjoy your gluten-free pumpkin chocolate chip granola as a breakfast cereal with milk, almond milk, or yogurt, as a topping for smoothie bowls, or as a portable snack. This easy pumpkin granola recipe also tastes amazing on ice cream or with fresh fruit.
Gluten-Free Pumpkin Chocolate Chip Granola
Ingredients
Dry Ingredients:
- 3-1/2 cups old-fashioned oats
- 1/2 cup pecans
- 1/3 cup shredded coconut
- 3 tablespoons chia seeds
- 2 tablespoons coconut sugar
- 1/4 cup pumpkin seeds
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/3 cup chocolate chips
Wet Ingredients:
- 1/2 cup pumpkin puree
- 1/3 cup cashew butter (or almond butter)
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 2 drops maple extract
Instructions
- Preheat your oven to 350°F (170°C) and line a large baking sheet with parchment paper. Cut the paper so it extends a couple of inches beyond the edges of the pan.
- Rough-chop your pecans to your desired size. I prefer a mix of fine and chunkier pieces.In a large mixing bowl, combine the gluten-free oats, chopped pecans, shredded coconut, chia seeds, coconut sugar, pumpkin seeds, salt, pumpkin pie spice, and cinnamon. Stir well to combine.In a separate bowl add melted coconut oil, cashew butter, maple syrup, pumpkin puree, vanilla extract, and maple extract. Mix with a fork until all the wet ingredients are well combined.Pour the wet mixture over the dry ingredients in the large bowl. Use a spatula or wooden spoon to thoroughly combine everything until the dry ingredients are evenly coated with the wet mixture.
- Spread the granola mixture evenly onto the parchment-lined baking sheet. Sprinkle with chocolate chips.Place the baking sheet in the preheated oven and bake for 16 minutes. Then remove from the oven. Gently lift the parchment paper corners and edges to move the granola to the center. Then spread with a spatula so the granola in the center of the pan is now on the outer edges. Return to the oven and bake for an additional 16 minute or until golden brown.
- Allow the granola to cool for a few minutes on the baking sheet. Then, slide it off onto the counter or a cooling rack using the parchment paper to cool completely.Once the granola is completely cool and the chocolate has set, break it into clusters of your desired size. You can do this by gently breaking it apart with your hands.Transfer the gluten-free pumpkin chocolate chip granola to an airtight container. It can be stored at room temperature for up to two weeks or in the refrigerator for longer freshness.Serve your homemade gluten-free pumpkin chocolate chip granola with yogurt, milk, or as a snack by itself. Enjoy!
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