Oil-Free Pumpkin Granola

Since September 1st is the beginning of pumpkin season I decided it was time to share my pumpkin granola recipe. This is no ordinary pumpkin granola! It has my favorite fall flavors in an easy to make oil-free granola.

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

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Most granola recipes are made with oil and it can be tricky to make it without. The payoff is worth it because you get a delicious chewy granola. (My husband loves chewy granola.) Don’t get me wrong. It still has plenty of crunch from raw pepitas and pecans. If you have a nut allergy, you can leave the pecans out but they are my favorite part!

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

I typically make my granola mild, I don’t want flavor too strong so it doesn’t overpower whatever it is served with. The funny thing is, I can’t stop snacking on this one by itself. I finally had to put it away because it’s way too tempting when left on the counter.

If you are looking for an easy and delicious granola recipe that has the best flavors of fall, try this recipe! You get the pumpkin, maple syrup, the classic pumpkin pie spices, raw pepitas, pecans and dried cranberries!

If you aren’t ready for fall after reading that list, nothing will help you! But don’t worry, if you aren’t a cranberry fan, you can leave them out. I made a batch of both but I’m partial to the cranberries!

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

One important note, if you need to be gluten-free because of an allergy or celiac disease, make sure you use gluten-free oats. I completely trust GF Harvest!

Oil-Free Pumpkin Granola

Enjoy this Pumpkin Granola on vegan yogurt, baked fruit, a smoothie bowl, pumpkin pudding, or like me, by the handful!

Oil-Free Pumpkin Granola
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 cups
Ingredients
  • 3 Cups rolled oats (choose certified gluten-free oats if needed)
  • ¾ cup pumpkin puree
  • ½ cup maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • ¼ cup plant milk (I used rice milk)
  • ¼ cup raw pepitas
  • ½ cup pecan halves
  • ½ cup dried cranberries (optional)
Instructions
  1. Preheat your oven to 325 degrees and cover a large baking sheet with parchment paper.
  2. In a large mixing bowl, add your rolled oats and set aside.
  3. In a medium mixing bowl, add your pumpkin puree, maple syrup, spices, vanilla and plant milk. Stir well.
  4. Pour the wet ingredients into the oats a little at a time and stir well. Once all the wet ingredients are incorporated into the oats, add the raw pepitas and pecan halves and mix again. Don't add the dried cranberries yet!
  5. Scoop mixture onto the parchment covered baking sheet. Be careful not to get it too close to the edge. If there isn't enough room, use two baking sheets.
  6. Bake for 40 minutes total but pull it out every 10 minutes to stir gently. Once done, allow to cool.
  7. After the granola is cool, mix in the dried cranberries and store in an airtight container.

You can skip the parchment if you have a Silpat! It’s a non-stick silicone baking mat (and it makes a great gift).

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

Did I leave out any of your favorite fall flavors? 

Banana Nut Oatmeal (Instant Pot and Stove top directions)

We made Banana Nut Oatmeal in my Instant Pot and it was good! I wasn’t sure what I would think of warm banana. I regularly use banana in my baked goods so I thought it was worth taking the chance and I’m so glad I did!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

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After all, when I was a kid I loved Banana Pudding. I remember eating it while it was still warm.

I also loved Banana Bread. I thought about the flavors I like in my banana bread and incorporated those into my oatmeal, cinnamon and almonds. If you can’t have tree nuts, try hemp seeds. I love the nutty flavor that hemp seeds infuse in recipes. I’ll probably make it with hemp seeds instead of nuts about half the time.

Since I was cooking with steel cut oats I decided to do a spin off of my Instant Pot Oatmeal recipe. You could make this with rolled oats as well. I’ll include directions for both.

I don’t like to cook steel cut oats on the stove because they take too long. The Instant Pot still takes time to come to pressure, cook and depressurize, but I can walk away and do other things while it cooks.

I always buy gluten-free oats. If you don’t need gluten-free you can buy regular oats. I buy these steel cut oats for pressure cooking. See other varieties of oats here.

If you are in the mood for a warm banana nut treat, try this Banana Nut Oatmeal!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Banana Nut Oatmeal Stove Top directions

If you are making this on the stove top with rolled or instant oats, you’ll want to check the side of the package to see how much oats and water you need for you (or your family). I generally use 2 cups of water for every cup of rolled or instant oats.

For this recipe you will need:

  • gluten-free rolled oats + water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped nuts, I used almonds
  • maple syrup to taste
  1. Bring your water to boil. Once boiling, add your oats.
  2. Reduce heat to a simmer.
  3. Chop one banana and add it to the cooking oats. Add the cinnamon.
  4. Stir regularly. Once done, add in the other banana slices, nuts and maple syrup to taste.

Banana Nut Oatmeal in the Instant Pot

If you are making this with steel cut oats I highly recommend using the Instant Pot. I typically cook my oats plain, then add in any toppings but I wanted to have the banana cooked in too.

The oatmeal seemed to be a little more watery than normal when it was done. I just shut the lid for 5 minutes. When I came back it was perfect. I topped it with a the remaining banana slices, extra sliced almonds and a little maple syrup.

Instant Pot Banana Nut Oatmeal
 
Author:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 1 cup steel cut oats (gluten-free if needed)
  • 3 cups water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • ½ cup almonds, sliced
  • maple syrup to taste
Instructions
  1. Pour steel cut oats, water, one banana sliced and cinnamon into the Instant Pot and give it a little stir.
  2. Close the lid, seal the vent and press the Manual button. Use the arrows to move down to 3 minutes.
  3. The Instant Pot will come to pressure in about 15 minutes or so. Then it will start counting down as it cooks. When it's done, it will beep. I usually turn it off and allow the pressure to naturally come down (natural pressure release).
  4. After about 10 minutes, open the lid carefully so the steam doesn't burn you. Scoop out your oatmeal into a bowl. Add the extra banana slices, almond slices and maple syrup to your bowl.

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Yogurt and Granola

My youngest son does not like cereal. Every morning I have to figure out something he will eat. He prefers a mound of fruit. While a bowl full of fruit isn’t bad I want him to have something that will stick with him a little longer Yogurt and Granola are two of his favorites!

Dairy-Free Yogurt and Gluten-Free Granola make a great breakfast, snack or dessert.

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My son loves fruit. Before he lost one of his front teeth, he would easily eat 5+ apples per day. His missing tooth has slowed him down some, but not much. I end up cutting up a lot of fruit for him now which means he can eat it faster than ever.

As much as he loves a big bowl of fruit for breakfast, I feel like he needs something a little more complex. Thankfully he loves the granola. I love it too.

Yogurt and Granola

Yogurt and Granola

This isn’t an actual recipe, it’s more of a “put all of this together” type of thing.

I use dairy-free yogurt, fresh fruit and granola for an easy breakfast, snack or dessert.

I like to start with granola in the bottom of the bowl, then add yogurt, then fruit. I repeat layers until I’m satisfied.

You can mix and match granola flavors, yogurt flavors and different types of fruit so you always have something interesting to try.

If you have food allergies, carefully inspect all the labels. Gerb’s has a great allergy-safe product (unfortunately it has honey). Bob’s Red Mill has great vegan granola (but it’s not gluten-free).

gluten-free, peanut free granola banana

I have to put the granola away in the pantry every time or I’ll make little pit stops all day long munching on it. I’ll often dip a piece of fruit in SunButter then roll it in the granola.

I also put granola on dairy-free ice cream! What can I say, I’m a sucker for this stuff.

 

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Fruit Salad with Simple Citrus Dressing

Fruit Salad. That is the answer to so many questions. Here are a few of them and let me know if you think of more:

  • What should I take to the potluck?
  • What will your (picky) kid eat?
  • What should I freeze for a icy treat?
  • What is the one vegan food no one will think is weird?
  • What will make the other kids jealous at the lunch table?
  • What should we pack for the picnic?

I know there are more but we have things to do. I think you get my point though, Fruit Salad is a great addition just about any time.

Fruit Salad with Citrus Dressing

The only problem with fruit salad is the browning that happens when you cut certain types fruit. I’ve got an easy fix for you.

All you need is some vitamin C! Citrus juice does wonders to keep fruit from browning.

Growing up I didn’t eat a lot of fruit. I remember the first time I saw my husband meticulously rubbing lemon juice on apples and bananas. I thought he was insane. It was labor intensive to wipe each and every slice of apple and banana with a lemon wedge (although sometimes the lemon juice went in a bowl and we would dip it).

Don’t worry, I’m not going to tell you to do that. This version has a few more steps but it’s even easier and less time consuming than his way.

Not only does it keep it from browning but your fruit salad will continue to taste refreshing for a day or two (if it lasts that long). I like to store it in a bowl with a lid so I can give it a gentle shake before serving. You can also make fun fruit kabobs for a treat if you have leftovers.

Fruit Salad with Citrus Dressing

This dressing works with many kinds of fruit. We are using strawberries, kiwis, cantaloupe, blueberries and blackberries. The important thing is to use what you like, mango, pineapple and grapes are good choices too! In the fall we use lots of apples.

Fruit Salad Dressing
 
Author:
Ingredients
  • juice from 2 large naval oranges
  • juice from 1 pink grapefruit
  • juice from 1 lemon juice
  • juice from ½ lime juice
  • 3 pounds of assorted fruit
Instructions
  1. Squeeze juice from oranges, grapefruit, lemon and lime into a bowl or small jar.
  2. Stir juice (or if in a jar with a lid, give it a little shake).
  3. Pour it over the fruit and serve.

 

Breakfast Cookies

Yep, we are having cookies for breakfast. These aren’t ordinary cookies, they are Breakfast Cookies and full of fiber and healthy ingredients.

I specifically made these Breakfast Cookies with my preferences in mind. So often, moms will put others needs ahead of their own but when it comes to eating healthy it’s important to take care of yourself.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

This page contains affiliate links. That means if you purchase something using one of these links I’ll make a small percentage that helps pay to run this site but it won’t cost you any extra. Thank you for supporting My Plant-Based Family.

Breakfast Cookies aren’t a new idea. People have been making them for years. I wanted my Breakfast Cookies to contain ingredients that I would put in my oatmeal. I’m not looking for a junk food breakfast here. On the contrary, I’m looking for a plant-based, whole food breakfast that is also allergy-friendly and portable for breakfast on the go.  [Read more…]

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