This stovetop pumpkin spice granola is the ultimate crunchy breakfast for the fall months. It's vegan, gluten-free and made in just one pan, so there's no need to turn on the oven!
Granola is one of those things that tastes so much better homemade, and this version couldn't be easier. I always love having it for a post workout snack, or loaded into a yogurt bowl with fresh fruits and a drizzle of maple syrup. To make it, you toast the oats and seeds first, then stir everything together and let it cook for a few minutes until it turns golden. The real magic happens on the baking sheet, where it crisps up as it cools!
It's a small batch made with just one cup of oats, which means fresh granola for the week without committing to a whole tray. To keep it gluten-free, just make sure you use certified gluten-free oats.
If you love easy homemade breakfasts, you'll want to try my Cinnamon Roll Granola and Warm Chia Pudding too. And for a sweet snack between meals, my Chunky Monkey Energy Balls are always a good idea!
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Why you'll love this stovetop pumpkin granola
- No oven needed - Everything happens in one pan on the stove, so it's quicker and your kitchen stays nice and cool.
- Real pumpkin flavour - Pumpkin puree is cooked right into the granola, so you get so much more than just spice. It also helps the oats clump together as they cook.
- Just the right amount - One cup of oats means no giant jar going stale in the pantry, and it's easy to whip up another batch when you run out.
- Simple ingredients - You probably have most of these in your pantry already: oats, maple syrup, olive oil and pumpkin spice, plus a couple of spoonfuls of pumpkin puree.
Ingredients
- Oats: These are the base of your granola. If you need it to be gluten-free, look for oats labelled certified gluten-free, since regular oats are often processed alongside wheat.
- Pumpkin seeds: They toast right along with the oats and add an extra bit of crunch in every bite. Raw, shelled pumpkin seeds (pepitas) work great here.
- Pumpkin puree: Make sure it's pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added. You only need 2 tablespoons, so it's a great way to use up the end of a can.
- Olive oil: This helps the oats toast evenly and turn that lovely golden colour in the pan.
- Maple syrup: It sweetens the granola and caramelizes as it cooks, which is what helps it get crunchy once it cools.
- Pumpkin Spice and salt: The pumpkin spice brings that warm and cozy flavour, and a pinch of salt balances the sweetness of the maple syrup.
*See recipe card for quantities.
Substitutions and variations
Want to switch things up? These are some of my favourite flavour variations!
- Sweetener: Another liquid sweetener could stand in for the maple syrup, but keep in mind that honey would mean the recipe is no longer vegan.
- Mix-ins: Dried cranberries, raisins or chocolate chips are all fun additions. Be sure to stir them in once the granola has cooled completely, so they don't melt or burn in the pan.
Instructions
- Step 1: Toast the oats and seeds. Add the oats and pumpkin seeds to a pan over medium heat and toast them for 2 to 3 minutes, stirring frequently
- Step 2: Add everything else. Add the pumpkin puree, olive oil, maple syrup, pumpkin spice and salt, and stir until all the oats are nicely coated.
- Step 3: Cook until golden. Keep cooking for 5 to 7 minutes, stirring occasionally, until the granola turns golden.
- Step 4: Cool on parchment. Take the pan off the heat and transfer the granola to a parchment-lined baking sheet. Let it cool completely so it can crisp up, then dig in!
Tips for crunchy stovetop granola
Spread it out to cool. Moving it onto the baking sheet in an even layer stops it from steaming in the hot pan and helps it cool faster.
Be patient while it cools. The granola will still feel a little soft when it comes off the heat, and that's totally normal. It firms up and gets crunchy as it cools, so give it time before deciding it needs more cooking.
Cook until it's properly golden. The pumpkin puree adds moisture, and the granola needs those full 5 to 7 minutes in the pan for that moisture to settle. If you remove it too early, the granola mixture won't crisp up as well.
Keep an eye on the pan. Maple syrup can go from golden to burnt pretty quickly on the stove, so stir occasionally and turn the heat down a little if it's browning too fast.
How to Store
Once it has cooled completely, store your granola in an airtight container for up to 2 weeks. I recommend storing this granola in the fridge for best texture and freshness, since it contains fresh pumpkin puree.
How to enjoy this granola
There are so many ways to enjoy this granola! Pour some milk over it, sprinkle it over yogurt, or just grab a handful as a snack. It also makes a crunchy topping for my Berry Chia Seed Pudding.
FAQ
Yes, you definitely can! This recipe is made entirely on the stovetop. The oats toast in the pan, and the granola crisps up as it cools on a baking sheet.
Usually it just needs more time to cool, or it needed a little longer in the pan. Let it cool completely on the baking sheet to ensure that crispy granola texture we all know and love.
Unfortunately, pumpkin pie filling won't work as well for this recipe. It already has sugar and spices added, so it would change both the sweetness and the flavour of this granola.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Stovetop Pumpkin Spice Granola (Vegan and Gluten-Free)
Ingredients
- 1 cup oats certified gluten-free if needed
- 3 tablespoon pumpkin seeds
- 2 tablespoon pumpkin puree
- 2 tablespoon olive oil
- 3 tablespoon maple syrup
- ½ teaspoon pumpkin spice
- Pinch of salt
Instructions
- Toast the oats and pumpkin seeds in a pan over medium heat until lightly toasted.
- Add the pumpkin puree, olive oil, maple syrup, pumpkin spice and salt, and stir to coat.
- Cook for 5-7 mins stirring occasionally, until golden.
- Remove from the heat and transfer to a parchment-lined baking sheet. Press down into an even layer.
- Let cool completely to crisp up, then enjoy.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For gluten-free granola, use oats labelled certified gluten-free.
- Store in an airtight container once completely cool.
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