This Pumpkin Spice Granola is gluten free, dairy free, soy free, egg free, and peanut free. This Pumpkin Spice Granola is also vegan-friendly if you sub out the honey and contains no refined sugar. It is cooked at a low temperature for a long time to help maintain the nutrients in the nuts, seeds, honey, and molasses.
You will love this refined sugar free Pumpkin Spice Granola. It tastes like Fall in the best possible way. The pumpkin pie spice and molasses give this gluten free pumpkin spice granola an amazing warm rich flavor. Each of the nuts and seeds included was carefully chosen to add the perfect texture and flavor. I chose to bake this dairy free pumpkin spice granola low and slow to maintain the nutrients in the nuts, seeds, honey, and molasses. That’s why this pumpkin spice granola is the perfect healthy breakfast to have on your yogurt or as a cereal with some dairy free milk. You may even just want to eat it as a snack at work or school, it’s that good!
Inside the Pumpkin Spice Granola
The ingredients used in this pumpkin spice granola all come together to create a wonderful thing. Each nut and seed was carefully chosen to add the perfect texture and flavor.
Reason for Using Each Ingredient:
- Buckwheat Groats add a great crunchy texture and a unique rich flavor. The flavor they bring to the table is a perfect compliment to the pumpkin spice taste.
- Rolled Oats add a nice crunchy texture and a naturally sweet flavor.
- Smashed Cashews by adding cashews that a are finely smashed you get the perfect crunchy addition.
- Slivered Almonds the slivered almonds are a key component to this pumpkin spice granola. The texture of the slivered almonds is perfect and crunchy. The rich flavor of almonds is a great central point of the granola.
- Sesame Seeds are the star of this pumpkin spice granola. They add such a delicious rich flavor that you don’t find in most granolas.
- Raisins add a nice chewy sweet bite to contrast all the nuts and seeds.
- Pumpkin Pie Spice is what makes the granola taste like you’re biting into Fall.
- Salt helps contrast the sweet flavors.
- Coconut Oil helps the nuts get crunchy as they bake and adds a subtle sweet flavor.
- Raw Honey is a healthy alternative to refined sugar and adds such great flavor. You can substitute the honey with maple syrup if you are vegan.
- Molasses really rounds out the rich pumpkin spice flavor.
- Vanilla brightens all the flavors.
The Importance of Baking at a Low Temperature
Most granola recipes actually call for you to boil the sugars and essentially make a loose caramel to pour onto your nuts. The moment you boil natural sweeteners like honey or molasses you are refining them and removing their health benefits. In fact, when honey is heated at high temperature it can cause mucus and inflammation in the body, very similar to white sugar. That’s why most granolas that do overcook the sweeteners are not healthy at all.
I chose to bake my Pumpkin Spice Granola at 200°F to help preserve the nutrients in the granola and to help prevent the natural sweeteners from overcooking. If you do have a dehydrater you can also make this granola in a dehydrater set at 115°F for 24 hours. This will ensure the granola stays completely raw.
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This Pumpkin Spice Granola has a delicious warm Fall flavor. It's the perfect combination of nuts, seeds, oats, and raisins. It is completely gluten free, dairy free, soy free, egg free, and peanut free. You have the option to make it vegan by replacing the honey with maple syrup.
- 1/2 cup buckwheat groats
- 1/2 cup rolled oats - if you are sensitive to cross contamination make sure they are labeled gluten free
- 1/2 cup raw finely smashed cashews
- 1/2 cup raw sliced almonds
- 1/4 cup raw sesame seeds
- 1/4 cup raisins
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup liquid coconut oil - if necessary you can melt your coconut oil on the stove over low heat
- 1/4 cup raw honey
- 1 tbs pure molasses
- 1/2 teaspoon pure vanilla extract
Preheat your oven to 200°F and line a baking sheet with parchment paper.
Mix your buckwheat groats, rolled oats, smashed cashews, slivered almonds, sesame seeds, and raisins in a large bowl until combined. Add in your pumpkin pie spice and salt and mix again until evenly distributed.
Mix your coconut oil, honey, molasses, and vanilla in a small bowl. Pour this mixture onto your granola mixture and mix until completely combined.
Bake in the center of the oven for 9 hours. Remove from the oven and let sit on the counter for about 15 minutes so the sugars will dry completely.
Enjoy on top of dairy-free yogurt, as cereal with dairy-free milk, or just as is for a tasty snack.