Pumpkin Spice Protein Granola Recipe

Introduction

This Pumpkin Spice Protein Granola is a delicious and nutritious way to start your day or enjoy as a snack. Packed with warm spices, pumpkin flavor, and a boost of protein, it’s perfect for those cozy autumn mornings or anytime you crave a wholesome treat.

Ingredients

• 3 cups gluten-free rolled oats
• ¾ cup pumpkin seeds
• 1 teaspoon pumpkin spice (see note)
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 scoops vanilla protein powder (see note)
• 1/3 cup maple syrup
• ¼ cup coconut oil
• 1/3 cup canned pumpkin
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper and lightly spray it with non-stick spray. Set aside.
2. Step 2: In a large bowl, combine the oats, pumpkin seeds, pumpkin spice, cinnamon, and salt. Stir well to mix all dry ingredients evenly.
3. Step 3: In a separate microwave-safe bowl, add the maple syrup, coconut oil, canned pumpkin, and vanilla extract. Stir together and heat in the microwave for 30 seconds. Stir again and heat for an additional 30 seconds.
4. Step 4: Add the vanilla protein powder to the warm liquid mixture and stir until the mixture is smooth and combined.
5. Step 5: Pour the liquid mixture over the oat mixture and stir thoroughly to coat all the dry ingredients evenly.
6. Step 6: Spread the granola mixture evenly onto the prepared baking sheet. Bake for 40 to 44 minutes, stirring twice during baking to ensure even toasting.
7. Step 7: Once baked, remove from the oven and let the granola cool completely before storing or serving.

Tips & Variations

• For extra crunch, add chopped nuts like pecans or walnuts to the oat mixture before baking.
• If you don’t have pumpkin spice, combine ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ground cloves as a substitute.
• Use your favorite plant-based vanilla protein powder for a vegan-friendly version.
• Mix in dried cranberries or raisins after baking for a touch of natural sweetness.

Storage

Store the granola in an airtight container at room temperature for up to 2 weeks. To keep it crisp longer, you can refrigerate it for up to a month. Reheat slightly in a warm oven or enjoy as is for a satisfying crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of gluten-free?

Yes, you can use regular rolled oats if you’re not gluten sensitive. Just be sure they are old-fashioned oats for the best texture.

Is it possible to make this granola nut-free?

Absolutely. This recipe uses pumpkin seeds instead of nuts, making it naturally nut-free. Just double-check your other ingredients to avoid cross-contamination if allergies are a concern.

Pumpkin Spice Protein Granola Recipe

Print Recipe

★★★★★

4.6 from 438 reviews

This Pumpkin Spice Protein Granola is a deliciously wholesome treat made with gluten-free oats, pumpkin seeds, and warm spices. Enhanced with vanilla protein powder and naturally sweetened with maple syrup, it offers a perfect balance of nutrition and flavor. Ideal for a healthy breakfast or snack, this granola is baked to a crisp golden perfection with a comforting pumpkin twist.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 44 minutes
• Total Time: 54 minutes
• Yield: Approximately 6 cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 3 cups gluten-free rolled oats
• ¾ cup pumpkin seeds
• 1 teaspoon pumpkin spice (blend of cinnamon, nutmeg, ginger, cloves, and allspice)
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 scoops vanilla protein powder

Wet Ingredients

• 1/3 cup maple syrup
• ¼ cup coconut oil
• 1/3 cup canned pumpkin
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C). Line a sheet pan with parchment paper and spray with non-stick spray to ensure the granola doesn’t stick.
2. Combine dry ingredients: In a large mixing bowl, stir together the oats, pumpkin seeds, pumpkin spice, cinnamon, and salt until evenly blended.
3. Heat wet ingredients: In a microwave-safe bowl, combine the maple syrup, coconut oil, canned pumpkin, and vanilla extract. Microwave for 30 seconds, stir, then heat for an additional 30 seconds to warm and meld the ingredients.
4. Add protein powder: Stir the vanilla protein powder into the warm wet mixture until smooth and fully incorporated, ensuring there are no lumps.
5. Mix wet and dry: Pour the protein-enriched wet mixture over the oat mixture. Stir thoroughly, coating all dry ingredients evenly with the wet mixture.
6. Bake the granola: Spread the granola evenly on the prepared sheet pan. Bake for 40-44 minutes, stirring twice during baking (approximately every 15 minutes), to promote even toasting and prevent burning.
7. Cool and store: Once baked to a golden crisp, allow the granola to cool completely on the pan before transferring to an airtight container for storage.

Notes

• Use gluten-free oats to maintain a gluten-free recipe.
• Pumpkin spice typically contains cinnamon, nutmeg, ginger, cloves, and allspice; you can adjust these spices to taste.
• Vanilla protein powder adds flavor and boosts protein; whey or plant-based protein powders both work well.
• For extra crunch, consider adding nuts or dried fruit after baking.
• Store granola in an airtight container at room temperature for up to two weeks.

Keywords: pumpkin spice, protein granola, gluten-free granola, healthy breakfast, baked granola, pumpkin seeds, vanilla protein powder