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.

How to make Gluten-Free Pumpkin Chocolate Chip Granola Recipe with oats, chia seeds, pecans, pumpkin seeds, ground flax seed, coconut, maple syrup & cinnamon. No refined sugar or corn syrup.

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.

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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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Spread and Bake

Spread the granola mixture evenly onto the parchment-lined baking sheet. Sprinkle with chocolate chips.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Airtight Container: Transfer the granola to an airtight container with a secure lid. A glass jar, plastic container, or a resealable bag with the air pressed out are all good options.

Refrigeration: For longer shelf life, especially in hot and humid climates, store the granola in the refrigerator. This can extend its freshness for up to a month or more. Refrigeration helps prevent the oils from going rancid.

Freezing: To keep the granola for an extended period, consider freezing it. Place the granola in an airtight container or resealable freezer bags, and remove as much air as possible before sealing. Label the container with the date for reference. Frozen granola can stay fresh for several months.

Avoid Moisture: Keep the granola away from moisture. Moisture can cause it to become soggy and lose its crunch. Ensure the container is dry before adding the granola.

Avoid Odors: Store the granola away from strong-smelling foods as it can absorb odors. It’s best to store it in a separate cupboard or pantry.

Room Temperature Refresh: If you’ve refrigerated or frozen the granola and want to restore its crispness, you can let it sit at room temperature for a few hours to return to its original texture.

Portion Control: Consider portioning the granola into smaller containers or bags if you plan to grab it as a snack. This can help prevent overindulgence and keep the rest of the batch fresh.

Can I use quick oats instead of old-fashioned oats in this recipe?

While old-fashioned oats are recommended for their texture, you can use quick oats if that’s what you have. Just keep in mind that the granola may be slightly less chunky with quick oats.

Can I substitute the pumpkin puree with something else?

You can replace the pumpkin puree with mashed sweet potatoes or butternut squash for a similar consistency and flavor.

How can I make this granola nut-free?

To make this recipe nut-free, simply omit the pecans or any other nuts and use seeds like sunflower seeds or pumpkin seeds instead.

Is there a way to reduce the sugar content?

Yes, you can reduce the sweetness by using less maple syrup and chocolate chips. Alternatively, you can use a sugar substitute like stevia or monk fruit sweetener for a lower-sugar option.

Can I use a different nut butter in place of cashew or almond butter?

Yes, you can use other nut butters like peanut butter or sunflower seed butter as a substitute for cashew or almond butter.

How can I make this granola less sweet?

To make the granola less sweet, reduce the amount of maple syrup and use unsweetened chocolate chips or skip them altogether. You can also decrease the amount of coconut sugar.

Can I add dried fruits to this granola?

Yes, you can add dried fruits like cranberries, raisins, or chopped dried apricots after the granola has cooled. Mix them in for added flavor and texture.

How long does this granola stay fresh?

When stored properly in an airtight container at room temperature, this granola can stay fresh for up to two weeks. In the refrigerator, it can last even longer.

Can I make this recipe ahead of time?

Yes, you can prepare this granola in advance and store it in an airtight container until you’re ready to enjoy it. It’s great for meal prep.

Can I customize this recipe with different spices or flavorings?

Absolutely! Feel free to experiment with different spices or flavorings to suit your taste. Try adding nutmeg, cloves, or a dash of almond extract for variety.

Can I use dark chocolate chips instead of regular chocolate chips?

Yes, you can use dark chocolate chips if you prefer a richer and less sweet chocolate flavor.

How to make Gluten-Free Pumpkin Chocolate Chip Granola Recipe with oats, chia seeds, pecans, pumpkin seeds, ground flax seed, coconut, maple syrup & cinnamon. No refined sugar or corn syrup.

Gluten-Free Pumpkin Chocolate Chip Granola

Gluten-Free diet-friendly 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.
5 from 3 votes
Servings 16
Prep Time 15 minutes
Cook Time 32 minutes

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!

Video

YouTube video

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gSodium: 83mgPotassium: 191mgFiber: 4gSugar: 8gVitamin A: 1195IUVitamin C: 0.5mgCalcium: 45mgIron: 2mg
Keyword breakfast, chia seeds, coconut, gluten free, granola, ground flax seed, healthy, naturally sweetened, oats, pecans, pumpkin, pumpkin seeds
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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