This gluten-free pumpkin spice buckwheat granola recipe is simple, delicious and full of fall flavor! It also features my favorite whole grain for some added gluten-free crunch…buckwheat!
Happy Fall! I am sooooo excited. Not only am thrilled because I just love the fall season (here in Florida fall means maybe we’ll see cooler temperatures once or twice in the next couple months lol), but this year we’re expecting our first baby in the fall! To say I am excited is an understatement. I can’t wait to meet this baby girl!
Anyway, since I have no other option but to wait, what better recipe to kick off my favorite season than with my current favorite gluten free granola recipe – Pumpkin Spice Buckwheat Granola! This is so simple and so good. I’ve shared this granola with several friends, coworkers, and family and have heard rave reviews in response! I’m already ready to make another batch before my current one runs out, so I’ll not have to be without!
Is Buckwheat Gluten-Free?
Now I know what some of you are probably thinking – wait, how is this a gluten free recipe when it has buckwheat? Isn’t buckwheat….wheat? It’s definitely easy to think that (I used to!), but that’s not the case at all! Buckwheat is from a totally separate botanical family from wheat and buckwheat is actually derived from the seeds of a flowering plant. Fun fact: it’s actually more closely related to rhubarb than it is to wheat. It’s also a great source of fiber and protein.
I have been a huge fan of adding some buckwheat to my granola recipes for years, because it adds just the best light and crunchy texture. It’s nice too, because I don’t have to worry about adding a lot of oil to the recipe to make it more crispy and crunchy – it’s naturally that way!
Pumpkin Spice Buckwheat Granola Recipe Tips:
As far as the recipe itself, it’s pretty easy to through together. A couple tips:
- I like to use a rimmed baking sheet. That way when I remove the granola briefly during baking to stir it and promote more even browning, I’m less likely to stir granola off the baking sheet. 😉
- Don’t worry if the granola doesn’t feel too crisp and crunchy when you first remove it from the oven. As it cools it will get a bit crunchier.
- When I make granola I like to stir my dried fruit in at the end after removing it from the oven. I find that baking the granola with the dried fruit already combined can sometimes lead to fruit pieces that are too hard and less enjoyable.
How to Enjoy This Pumpkin Spice Granola:
We’ve been snacking on this pumpkin spice granola as is, with Greek yogurt, topped with almond milk, on top of smoothie bowls, etc. Let me know what you are your family think of it and your favorite way to enjoy it!
Try Some Other Fall Food Recipes!
Looking for some other fall food-themed recipes to try? Give these a go!
Give this pumpkin spice buckwheat granola a try and share what you think! Leave a comment and rate the recipe below and take a pic and share it to social media! (Be sure to tag @nutritiontofit and #nutritiontofit!) Live well and eat well!
Pumpkin Spice Buckwheat Granola
- 2 cups old-fashioned oats (certified gluten-free if needed)
- 1 cup hulled buckwheat groats
- 1/2 cup raw pumpkin seeds
- 1/4 cup ground flax seed
- 1/2 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees F.
- Mix wet ingredients (pumpkin, maple syrup, spices) then stir in the dry ingredients (oats, buckwheat, pepitas, flax). Stir until evenly combined and pour granola onto baking sheet lined with parchment paper.
- Bake for 30 minutes, briefly stirring the mixture at 10 and 20 minutes to promote even browning.
- Once granola is removed from oven, stir in dried cranberries and allow to cool completely. The granola will get crunchier as it cools!