Homemade Fall Granola

Last Updated:
July 20, 2023

Vegan and gluten-free, this granola is the perfect alternative to the store-bought, highly processed kind. Plus, it'll put you in the mood for fall!

Jump to recipeHomemade Fall Granola

Pecans. Cranberries. Pumpkin seeds. Cinnamon.

OH, Granola! All these ingredients have one thing in common: come fall, they're everywhere. Here at Vegan Grit, we figured we'd jump on the bandwagon with our simple and delicious autumn-themed recipe for Homemade Fall Granola.

Yep, you read that right! If you love pumpkin spice season, scarves, and boots (made out of vegan faux leather, of course), you'll adore this dish!

Oftentimes granola bought from the store is chock-full of sugar, processed, and not necessarily vegan. This recipe solves all those problems! You can whip up a huge batch of this to fuel your breakfasts for days. Plus, it's perfect for crisp mornings! Don't limit yourself to this granola on a breakfast-only basis, though; it makes an excellent snack.

Homemade Fall Granola

Vegan and gluten-free, this granola is the perfect alternative to the store-bought, highly processed kind. Plus, it'll put you in the mood for fall!

Prep time
15 minutes
cook time
20 minutes
total time
35 minutes


  • 3 cups gluten-free oats
  • 1/2 cup coconut oil
  • 1 cup whole pecans
  • 2/3 cup dried cranberries
  • 1/2 cup pepitas (i.e. shelled pumpkin seeds)
  • 3/4 cup maple syrup
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt


  1. Preheat oven to 325 degrees Fahrenheit. Prep your ingredients by melting 1/2 cup of coconut oil over low heat and roughly chopping the pecans. In a large bowl, stir together dry ingredients: gluten-free oats, chopped pecans, pepitas, dried cranberries, cinnamon, nutmeg, and salt.
  2. In a separate small bowl, combine 1/2 cup of melted coconut oil with 3/4 cup maple syrup to create a wet mixture. Pour over the granola in increments and mix thoroughly. Granola should be well-coated. If it still seems dry, melt another 1/4 cup of coconut oil, combine with 1/4 cup maple syrup, and pour over the granola.
  3. Once the wet mixture is well incorporated with the dry, spread the granola over two large, lightly-greased baking sheets. Place them in the preheated oven for ten minutes, then pull them out and stir the granola around on the trays. Swap them on the oven racks, and allow them to bake for another 10 minutes, checking at the halfway mark to make sure the granola is not growing dark.
  4. When finished, the granola should be lightly toasted, with a few golden brown pieces. Give it another stir on the baking sheet and allow to cool completely before transferring to an airtight container. Stored properly (in a shaded place, out of direct sunlight, in an airtight container), the granola will be good for up to fourteen days. Feel free to freeze a portion of it for later use, and always allow to thaw at room temperature.

Additional Notes:

Pro Tip: Serve this granola with fresh fruit and a non-dairy milk or sprinkle it on top of your favorite vegan yogurt! It goes especially well with sliced bananas.

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