Vegan Pumpkin Spice Granola
Clusters of oats, nutty pumpkin seeds, chewy dried cranberries, and warming fall spices mingle in this crunchy Vegan Pumpkin Spice Granola. It's oil-free, gluten-free, and so delicious! Perfect for breakfast, snack, or even dessert!
Servings: 6 servings
Calories: 260kcal
Ingredients
- 1 ½ cups old fashioned rolled oats certified gluten-free, if needed
- 1 cup crispy rice cereal
- ¼ cup pumpkin seeds
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Add the oats, brown rice cereal, pumpkin seeds, pumpkin pie spice, and salt to a large bowl. Mix well to combine.
- Mix the maple syrup and the vanilla extract together. Pour over the oat mixture and stir well until evenly moistened.
- Spread out onto the prepared baking sheet and press into a thin layer without much space in between the ingredients. The mixture in the middle should be slightly thinner than at the edges.
- Bake for 20 minutes, turn the pan 180° (but do not stir!), and bake for another 10 to 15 minutes until golden with crispy edges.
- Transfer the pan to a wire cooling rack, sprinkle on the dried cranberries, and allow to cool.
- Once cool, break the granola into clusters as big or small as you like. Don't handle it too much or the clusters may crumble.
Notes
~ Use old fashioned rolled oats for best texture.
~ Ensure all ingredients are evenly moistened before transferring to the baking sheet.
~ Press the mixture into one thin layer without much space in between the ingredients. The mixture in the middle of the pan should be slightly thinner than the edges since the edges will bake quicker. This ensure the granola will be evenly done at the same time.
~ Contrary to popular belief, do not stir the granola during baking! However, do rotate the baking sheet after 20 minutes to ensure even baking.
~ Add any dried fruit or chocolate chips only after the granola has baked, so they don't burn or melt.
~ Allow the granola to cool completely before breaking it into clusters.
~ To make this recipe gluten-free, use certified gluten-free oats.
~ This recipe can easily be doubled. Spread the mixture between two baking sheets to ensure everything gets nice and crispy.
Nutrition facts calculated based on ½ cup per serving.
Nutrition facts calculated based on ½ cup per serving.
Nutrition
Calories: 260kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 51mg | Fiber: 5g | Sugar: 7g