Pumpkin Chai Granola

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

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.

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

2 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

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