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Chocolate pumpkin granola is an easy recipe you can make ahead and have on hand for breakfast or snacking. It’s naturally gluten-free and vegan.
Yay for Friday! I’ve been battling a cold for almost a week now and I’m about ready to be D.O.N.E.
Especially with two birthday parties and a pumpkin patch trip planned for this weekend. And laundry I’ve been putting off. And off some more. 😬 No time for sickness. (Of course, there never is…)
Today though, let’s talk some breakfast deliciousness.
I’ve been making this chocolate pumpkin granola on a weekly basis for over a month now. It’s so addictive and just the way I want to start the day.
It’s also one of those foods, once I have it in the pantry, and I know it’s there, it calls to me. And I cannot resist the call. I grab a handful here and there and then I finally give in and just fill up a bowl.
So. Freakin. Good.
So you know my love for chocolate + pumpkin, right? It’s well documented. I recently shared my pumpkin baked oatmeal with chocolate chips — another breakfast favorite — and I’ve also got my pumpkin chocolate chip mini muffins, chocolate pumpkin cake, and just last week it was my banana pumpkin chocolate chip cake.
Today I continue that trend with some homemade granola.
I love my easy 5-ingredient granola but I’m always changing things up and trying different flavors. We’re a granola loving family through and through.
Wanna know the sorta terrible reason I love giving my kids granola for an afternoon snack?
It takes them FOREVER to eat it. It’s all those small crunchy bites to pick up and chew.
And all that time they sit there crunching, quietly plodding their way through a little snack container of granola? I can finish up work for my day job. Catch up on a couple of emails. Take a few minutes to prep something for dinner. Clean up the kitchen. Anything. Peace and quiet (minus the chewing).
It’s awful, I know, but it’s divine. So I have granola on hand A LOT. 😉
For me, I usually eat it with some plain Greek yogurt for a morning parfait of sorts.
But this chocolate pumpkin granola? I eat it on its own. By itself. Nothing with it. I don’t want anything interfering with this granola.
But you feel free to add on, mix in, doctor up and fix it however you like!
A few notes on this chocolate pumpkin granola:
- I’ve made this with maple syrup and with honey. I prefer the maple syrup — it goes so well with pumpkin — but you can use honey if that’s all you have on hand.
- I like to add the mini chocolate chips about 5 minutes after the granola has come out of the oven, while it’s cooling on the sheet pan. This allows the chocolate chips to slowly melt and incorporate into the granola. If you wait until the granola is mostly cooled, the chocolate chips will stay intact but will sink to the bottom and be hard to scoop. That’s no fun.
- Be sure to check all of your ingredients carefully if you need this to be gluten free.
- This recipe is vegan if you use a vegan chocolate chip substitute.
- I use canola oil in this recipe because it helps add a bit of richness. You can omit it but the granola will be a little less well-rounded. You also can substitute coconut oil or melted butter if you prefer.
Enjoy, and have a great weekend!
Chocolate pumpkin granola
An easy recipe to make ahead for breakfast or snacking. Gluten-free and vegan.
- 2 1/2 cups oats (I use old fashioned)
- 1 1/2 tablespoon cocoa powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
- 2 tablespoons canola oil (or melted butter or coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Preheat oven to 315. Yes, 315. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine maple syrup, pumpkin puree, canola oil and vanilla.
- Add oats, cocoa powder, pumpkin pie spice, cinnamon and salt and stir to get everything well coated.
- Spread granola onto parchment-paper lined baking sheet and smooth out into an even layer.
- Bake at 315 for 40 minutes, turning halfway through to flip over the granola pieces.
- Remove from oven and let cool on baking sheet for 5 minutes. Add mini chocolate chips and stir using a spatula to help them get combined and melted.
- Let the granola cool completely on the baking sheet before transferring to a jar or plastic container. Granola will keep at room temperature for up to a week.
I’ve made this with maple syrup and with honey. I prefer the maple syrup, but you can use honey if that’s all you have on hand.
Be sure to check your ingredients carefully if you need this to be gluten free.
This recipe is vegan if you use a vegan chocolate chip substitute.
I use canola oil in this recipe because it helps add a bit of richness. You can omit it but the granola will be a little less well-rounded. You also can substitute coconut oil or melted butter if you prefer.
|Serving Size||1/4 cup|
|Amount Per Serving||As Served|
|Calories 199kcal Calories from fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|