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–+ servings
shallow bowl of pumpkin grain free granola.
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5 from 1 vote

Pumpkin Spice Granola (Grain Free)

Pumpkin spice season is upon us, and what better way to celebrate than with a batch of homemade pumpkin granola? This delicious and wholesome grain free granola is perfect for breakfast, a snack, or even as a topping for your favorite yogurt or ice cream.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 350kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • 6 cup Coconut - Large flake, unsweetened coconut
  • 1 cup Pecans roughly chopped
  • 1 cup Almonds whole
  • ½ cup Raisins black raisins
  • ½ cup Raisins golden raisins
  • 1 cup Sunflower seeds raw, unsalted
  • 1 cup Pumpkin seeds raw, unsalted
  • 1 cup Pumpkin puree
  • ½ cup Maple syrup or sugar free maple syrup
  • ½ cup Coconut oil
  • 2 teaspoon Cinnamon ground
  • ½ teaspoon Cloves ground
  • ½ teaspoon Nutmeg ground
  • ½ teaspoon Ginger ground
  • 1 teaspoon Allspice ground
  • 1½ teaspoon Salt or to taste
US Customary - Metric

Instructions

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Add the flaked, unsweetened coconut, pecans, almonds, sunflower seeds, pumpkin seeds, and raisins to a large mixing bowl.
    6 cup Coconut -, 1 cup Pecans, 1 cup Almonds, ½ cup Raisins, 1 cup Sunflower seeds, 1 cup Pumpkin seeds, ½ cup Raisins
  • Mix the bowl of granola ingredients until everything is evenly distributed.
  • In a small bowl, combine the pumpkin puree, maple syrup, melted coconut oil, individual spices (or pumpkin pie spice blend), and salt. Stir until well combined.
    1 cup Pumpkin puree, ½ cup Maple syrup, ½ cup Coconut oil, 2 teaspoon Cinnamon, ½ teaspoon Cloves, ½ teaspoon Nutmeg, ½ teaspoon Ginger, 1 teaspoon Allspice, 1½ teaspoon Salt
  • Pour the pumpkin and spice mixture over the coconut, nuts, seeds, and raisins. Stir until everything is evenly coated. Allow to sit for 15 to 30 minutes so the coconut can absorb the moisture.
  • Spread the grain-free granola mixture on the prepared baking sheets. This recipe will give you two 16 x 20 rimmed baking sheets of granola.
  • Bake the trays of grain-free granola for 20-25 minutes, or until golden brown and crispy.
  • Let the granola cool completely before transferring and storing in an airtight containers like glass mason jars.

Notes

  • You can substitute the individual spices with 4 teaspoons of Pumpkin Pie Spice blend.
  • For a sweeter granola, add more maple syrup to the wet ingredients.
  • Feel free to add or remove any of the nuts, seeds, or dried fruit to your liking.
  • For a crunchier granola, bake for a few minutes longer.
  • Store the granola in an airtight container at room temperature for up to 2 weeks.

Nutrition

Calories: 350kcal | Carbohydrates: 24g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 12mg | Potassium: 391mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2390IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg