Gluten-Free Pumpkin Chocolate Chip Granola Recipe
Gluten-Free Pumpkin Chocolate Chip Granola blends pumpkin, oats, chia seeds, pumpkin seeds, and warm fall spices for the ultimate seasonal treat. Naturally sweetened with maple syrup and featuring rich chocolate chips, this easy-to-make recipe is perfect over Greek yogurt, in a bowl of cereal, or as a delicious fall snack.
This Gluten-Free Pumpkin Chocolate Chip Granola Recipe is exactly what you’ve been looking for to embrace the flavors of pumpkin season. With a blend of all-natural ingredients like pumpkin, oats, chia seeds, pumpkin seeds, and warm fall spices, this granola offers a flavor that surpasses any store-bought version. The combination of maple syrup, coconut oil, and rich chocolate chips perfectly complements the spices of cinnamon, vanilla, and nutmeg, giving every bite a balance of sweetness and warmth.
What sets this recipe apart is its simplicity—no refined white sugar, high fructose corn syrup, or white flour—just wholesome ingredients that come together effortlessly. Plus, the recipe is quick to prepare, with only 10 minutes of hands-on time, making it an easy go-to for busy mornings or a satisfying fall snack. As someone who makes this granola all the time, I can confidently say it’s one of my favorite ways to enjoy pumpkin season, whether sprinkled over Greek yogurt or in a simple bowl with milk. You’ll find yourself reaching for this recipe again and again!
Why You’ll Love This Pumpkin Chocolate Granola Recipe
- Easy to Make: Preps in just 10 minutes with simple steps for a delicious, homemade granola.
- Wholesome Ingredients: Packed with all-natural ingredients like oats, pumpkin, chia seeds, and maple syrup.
- Perfect Fall Flavor: Enjoy warm pumpkin spice and chocolate chips in every bite.
- Versatile: Great for breakfast, snacks, or sprinkled over yogurt for a treat any time of day.
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
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.
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.
Delicious Serving Suggestions
- As a breakfast cereal: Enjoy a bowl of this gluten-free pumpkin granola with your favorite milk or dairy-free alternative for a quick and tasty morning meal.
- Over Greek yogurt: Add a crunch to your breakfast or snack by sprinkling the granola over creamy Greek yogurt, paired with fresh fruit for extra flavor.
- Fall snack mix: Mix this pumpkin granola with nuts and dried fruit for a satisfying, healthy snack on-the-go or at home.
- Topping for desserts: Use the granola as a crunchy topping for ice cream, chia pudding, or even baked apples for a sweet fall-inspired dessert.
Do you love granola? Check out more of my easy and nutritious granola recipes:
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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