Pumpkin Spice Granola (Vegan High-Protein)
Chunky, crunchy and delicious homemade Pumpkin Spice Granola with real pumpkin, lots of nuts, seeds and packed with protein and fibre. Once you’ve made your own granola, there’s no going back.
I am on a massive granola kick lately and my favourite way to enjoy it is straight from the jar (it’s also great for breakfast with plant-based milk or some yoghurt and fruit or added onto bowls of porridge or on top of fruit toasts… it’s really versatile). This flavour in particular is one I am very proud of. I wanted to create a granola that used real pumpkin and not just pumpkin spices, while still being super crunchy, chunky and crispy, and good for you. So many granola recipes call for so much sugar, and I always want my recipes to be as nourishing as possible, without compromising on taste, so here we are.
Why will I love this granola?
This granola is addictive:
- Crunchy, crispy and chunky
- Nutty, packed with seeds and oats
- High in fibre, protein and brain-boosting ingredients
- Great for the gut
- Lower in sugar and free from additives
- Spiced, cosy and naturally sweet
- Naturally vegan, egg-free and dairy-free
- Gluten-free and easily nut-free
- Great to make at the start of the week for meal prep
- Delicious for breakfast or as a snack
- Everyone will love it
If you already want to make this granola, jump ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is fairly simple and focuses on wholefoods. You can see the weights in the recipe card below and see my favourites in the “shop the recipe” section.
- Smooth runny almond butter: I love use almond butter with cosy spices as they work so well together but you can use cashew or peanut butter. Or to make this nut-free, use sunflower seed butter or tahini.
- Pumpkin puree: this adds the real pumpkin goodness and make sure it’s 100% pumpkin on the list of ingredients.
- Maple or agave syrup: this adds the stickiness, crunch and sweetness to the recipe.
- Aquafaba: this makes the mixture so crunchy and delicious, while using up the aquafaba from chickpea tins. Some granola recipes use egg whites to make them extra crispy, so the aquafaba is used in the same way.
- Vanilla essence and salt: for flavour.
- Oats: the base of all good granola recipes.
- Mixed nuts: diversity is key for brain and gut health, so I love to use as many nuts as I have like walnuts, pecans, almonds, cashews, Brazil nuts and hazelnuts but you can use any.
- Mixed seeds: I use a mix of sunflower and pumpkin seeds mainly with some whole flax and hemp seeds, too.
- Buckwheat groats: these add so much crunch and goodness to the granola, adding diversity and increasing the gut health goodness of this recipe. if you don’t have any, you can use extra seeds.
- Vegan vanilla protein powder: this adds a wonderful vanilla flavour and naturally sweetness to the mixture while also increasing the protein. As it dries the mix, it creates great crunchy clusters once baked. I use the Form Nutrition vanilla as it’s amazing.
- Pumpkin pie spices: you can make your own spice blend or use a shop-bought one. This adds all the cosy spices you need in your life.
Is this gluten-free and nut-free?
This is naturally gluten-free, as long as your oats are certified gluten-free. To make this nut-free, swap the almond butter for sunflower seed butter or tahini and swap the nuts for more mixed seeds.
How do I make this?
This is so easy to make:
- Stir together all the wet ingredients: until combined.
- Add in the dry ingredients: and stir again until clumpy.
- Pour onto the lined tin and form clusters: with your hands.
- Bake until golden: turning the tray so they cook evenly.
- Allow to cool fully: this is really important as the clusters crisp up as they cool.
How long will it last?
This granola will keep for 2 weeks in a sealed container, although it lasts me a few days as I love it. You can easily double this recipe and bake on two trays to make more.
What else can I make?
If you’re looking for more breakfast recipes:
- Peanut Butter Protein Granola Clusters
- Lemon Blueberry Blended Oats
- Pumpkin Baked Weetabix
- Vegan Banana Cream Pie Jars
- Chocolate Strawberry Chia Pudding
Pumpkin Spice Granola (Vegan High Protein)
Chunky, crunchy and delicious homemade Pumpkin Spice Granola with real pumpkin, lots of nuts, seeds and packed with protein and fibre. Once you’ve made your own granola, there’s no going back.
Ingredients
- 45g smooth, runny almond butter
- 30g pumpkin puree
- 45ml maple or agave syrup
- 2 tbsp aquafaba (or melted coconut oil)
- 1 tsp vanilla essence
- 100g oats
- 100g mixed nuts, chopped
- 60g mixed seeds
- 30g buckwheat groats
- 30g vegan vanilla protein powder
- ½ tbsp pumpkin pie spices*
- A pinch of salt
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Make the granola: whisk together the almond butter, pumpkin puree, syrup, aquafaba and vanilla until smooth. Now add in all of the other ingredients and stir to a sticky mix.
- To shape the clusters: spoon onto the tray and use your fingers to squidge pieces together to make large clusters or smaller ones, as you prefer.
- To bake: place in the oven for 10 minutes, then turn the tray around and bake for another 8 minutes, until crispy and golden.
- Allow to cool fully: it crisps up as it cools.
- Enjoy on the same day or keep in a sealed container for 1 week.
Notes
*or use ½ tsp cinnamon, ¼ tsp ground ginger and ¼ tsp mixed spice or allspice.
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Stay in touch
I look forward to hearing what you think of this Pumpkin Spice Granola so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With PSL granola love x
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