Vegan nut free pumpkin spice granola is crunchy, sweet, and full of pumpkin spice flavor. Nut free, gluten free, and fruit sweetened!
Happy Monday! Since we talked about allllllll the pies last week (are you an apple, pumpkin, or chocolate fan?!), today I’ve got something a little more appropriate for daily life rather than just holidays. Though, I’m not going to tell you not to make pie on a day that isn’t thanksgiving. You do you, boo.
This vegan nut free pumpkin spice granola is my current favorite fall snack. It’s sweet, crunchy, and full of our favorite warming fall spices.
If you’re asking – why nut free? No reason in particular, really. I just prefer nut free granolas because I like to eat more than a couple tablespoons at a time (who really has that will power with granola?! I’d love to meet you). If nuts are included in granola, it can get extremely high calorie, very quickly. Calories from nuts are NOT unhealthy calories, they’re a great source of healthy fats. But I know that I personally like eating larger servings, and if there are nuts in granola, I can go overboard easily. So, I prefer to keep my granolas on the lower fat side, and enjoy small handfuls of nuts at my other meals.
Hope all that rambling made sense. The bottom line is, if you want to throw some nuts in this granola, go for it!
Ingredients for vegan nut free pumpkin spice granola
- Rolled oats: I use old fashioned, rolled oats for the best texture and healthy whole grains.
- Buckwheat groats: buckwheat can be tricky to find at the grocery store, but I love this brand. It’s super nutrient-dense and SO crunchy.
- Pumpkin pie spice: the warming spices really bring out the classic fall pumpkin flavor.
- Date syrup: date syrup helps the granola stick together into great clusters, and sweetens it naturally.
Tips for making vegan nut free pumpkin spice granola
- Let the granola sit out after baking. After baking, let the granola sit out for a couple hours at room temperature. This is when it gets super crunchy!
I usually eat 3 meals per day, and I’m not huge on snacking. But the day I made this vegan nut free pumpkin spice granola, I COULD NOT stop eating it. Every time I walked through the kitchen (more like, every time I purposely went into the kitchen), I couldn’t stop grabbing little bites. Definitely spoiled my dinner that day, but it was so worth it.
I love granola sprinkled over smoothie bowls, but especially on its own with a little nondairy milk. SO good. Crunchy, sweet, and all the pumpkin spice flavor you need this fall.
Xo,
Sara
Vegan Nut Free Pumpkin Spice Granola
Ingredients
- 2 cups rolled oats
- 1 cup buckwheat groats
- 2 tbsp buckwheat groats
- 1/2 cup date syrup
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats, buckwheat, and pumpkin pie spice.
- Add the date syrup and stir until the oat/buckwheat mixture is evenly coated with the date syrup.
- Line a baking sheet with a nonstick mat or parchment paper and pour the granola onto the sheet, spreading it into an even layer, then bake for 20 minutes.
- Allow the granola to cool for 1-2 hours on the counter – this is when it will get crunchy.
