Dessert

Pumpkin Spice Protein Granola Recipe

ByClara Bennett October 30, 2025October 30, 2025

Introduction

This Pumpkin Spice Protein Granola is a delicious and nutritious twist on a classic favorite. Packed with warm spices and protein, it’s perfect for breakfast or snacking any time of day. Easy to make and gluten-free, this granola brings cozy fall flavors to your kitchen year-round.

A close-up view of a white bowl filled with toasted granola on top of milk. The granola has uneven clusters showing many textures: golden brown oats, green pumpkin seeds, and darker roasted nuts and grains scattered throughout. The clusters are spread unevenly but mostly gathered in the center, with some grains falling to the side inside the bowl. The background shows a white marbled texture slightly out of focus, giving soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 325 degrees F. Line a sheet pan with parchment paper and lightly spray it with non-stick spray. Set aside.
Step 2: In a large bowl, combine the oats, pumpkin seeds, pumpkin spice, cinnamon, and salt. Stir well to mix evenly.
Step 3: In a separate microwave-safe bowl, mix together the maple syrup, coconut oil, canned pumpkin, and vanilla extract. Heat the mixture for about 30 seconds, stir, then heat for an additional 30 seconds until warm.
Step 4: Stir the vanilla protein powder into the warm liquid mixture until it becomes smooth and fully combined.
Step 5: Pour the liquid mixture over the oat mixture and stir thoroughly to make sure all the oats and seeds are coated.
Step 6: Spread the granola mixture evenly on the prepared sheet pan. Bake for 40 to 44 minutes, stirring the granola two times during baking to ensure even toasting.
Step 7: Once golden and crisp, remove the granola from the oven and allow it to cool completely before storing or serving.

Tips & Variations

For a nuttier crunch, add chopped almonds or walnuts to the oat mixture before baking.
Use your favorite protein powder, but vanilla works best to complement the spices.
Swap pumpkin seeds for sunflower seeds or pepitas if preferred or to suit allergies.
Store leftover granola with dried fruit mixed in after baking to keep it crunchy.

Storage

Store the granola in an airtight container at room temperature for up to two weeks. For longer freshness, keep it in the refrigerator for up to one month. Reheat briefly in a low oven or enjoy it cold with milk or yogurt.

How to Serve

A white bowl filled with a layer of white yogurt at the bottom, topped with a thick layer of golden brown granola that has visible oats and green pumpkin seeds mixed in. The granola pieces are crunchy and uneven in size, covering most of the yogurt. Around the bowl, there are scattered clusters of the same granola on a white marbled surface, creating a natural and casual look. The photo is clear and bright, taken from above to show the textures and colors well. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used but should be cooked and pureed first to remove excess moisture and achieve the right consistency for the recipe.

Is this granola suitable for a vegan diet?

This recipe can be made vegan by choosing a plant-based protein powder and ensuring the maple syrup and other ingredients meet your dietary preferences.