Close this search box.

Pumpkin Chai Granola

Big fan of granola over here! Always improving what I've created in the past

This post may contain affiliate links

Last year around this time I created a pumpkin granola recipe but this year is this year and I do believe in making things better so here it is! I have made a couple of batches to prep for this recent post. I wanted to try using a couple of different nut and seed butters to know which one I personally like better but you will have to judge that for yourself. I made last week’s batch with tahini because I love tahini and the flavour of tahini and pumpkin is just awesome. I made today’s batch with a blend of peanut butter and almond butter and dare I say, I like this one better. Again, you could add WHATEVER butter you’d like as long as you think it will taste great with pumpkin.

I also baked this on CONVECTION. I like how using convec makes everything a little dryer and more crispy, especially when making certain things like granola. I bake it at a relatively low temperature to ensure no burning but keep a close eye still… There are a ton of ingredients in here and it would be a travesty for it to burn.


Food Photographer and Recipe Developer based in Toronto, Canada. 

A Few Favourites

Join my mailing list!

Pumpkin Chai Granola

Teri-Ann Carty
An update on a recipe I made once upon a time. Here is the revamped version of my vegan Pumpkin Chai Granola!
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast


  • oven



  • 3 tbsp cinnamon
  • 1 tbsp ginger
  • 1 tsp allspice
  • 1 tsp ground cardamom
  • 1 tsp ground clove
  • 1 tsp nutmeg


  • 4 cups gluten-free oats
  • ½ cups flaked coconut
  • 1 cup chopped raw almonds
  • 1 cup chopped raw walnuts
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ½ cup raisins
  • 2 tbsp ground flax
  • 2 tbsp chai spice
  • ½ tsp sea salt
  • ½ cup coconut oil
  • 2 tbsp pumpkin seed oil (or hemp oil-completely optional but really adds a fab flavour)
  • ½ cup pumpkin puree
  • ½ cup nut or seed butter
  • ½ cup maple syrup
  • 2 tsp vanilla



  • Mix all ingredients and place in a spice jar. I love adding chai spice to oats, chia pudding, sweet potatoes, pancakes….


  • Preheat the oven to 300 convection.
  • Mix dry ingredients together.
  • In a small pot combine wet ingredients and stir on low until fully combined.
  • Pour pumpkin mixture on dry ingredients and mix until thoroughly mixed.
  • Spread out on 2 cookie sheets (I used my Pampered Chef stones for this recipe) and place in a preheated oven. Bake for 20 minutes.
  • Stir LIGHTLY and place back in the oven for an additional 10-15 minutes until golden brown. Leave it alone until it cools! It will keep its clumpy delicious shape.
  • Once completely cooled, transfer to an airtight mason jar. Won’t last long but will keep for up to 2 weeks.
Keyword dairy free, gluten free, granola, plant based, vegan

4 Responses

  1. Your previous version of this recipe, Pumpkin Chai Granola, I believe only called for 1/2 cup shredded coconut, is there a reason you upped it to 1 1/2 cups?


    1. Hey Beth! Thanks for pointing this out. The recipe has not changed (this must have been a typo) please continue to use 1/2 cup. I am updating the recipe now!! Appreciate it 🙂 Happy Baking

  2. Hi Teri! Would you happen to have a serving size and macros breakdown? 🙏🏼.

    Thank you!
    Amanda Hudson

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.