Say hello to Pumpkin Spice Grain-Free Granola! This isn't your average granola; it's nutrient dense with fluffy shaved coconut, flavor-infused pumpkin, seeds and nuts, and warm spices that satisfies your cravings.
Delicious and wholesome granola is perfect for a cozy fall breakfast, a snack, or even as a topping for your favorite yogurt or ice cream.
Why You'll Love This Recipe
Made pumpkin puree and a variety of nuts, seeds, and spices, this granola is packed with flavor. It's also grain free, gluten-free, and dairy-free, making it a great option for people with allergies or dietary restrictions.
You will love the pumpkin spice scent and the beautiful orange hue of this grain free granola.
- Grain free and gluten-free: Made without any grains or gluten, making it a great option for people with celiac disease or gluten intolerance.
- Dairy-free: It's also dairy-free, making it a good choice for people with lactose intolerance or milk allergies.
- Delicious: Baked after mixing with some pure pumpkin puree and a variety of nuts, seeds, and pumpkin pie spices, making it a delicious snack or breakfast option.
- Versatile: Enjoy on its own, or used as a topping for yogurt, ice cream, or other desserts.
Ingredients You'll Need
Made with pumpkin puree, pumpkin pie spice, and other delicious ingredients like shredded coconut, pumpkin seeds, and golden raisins. It's crispy, crunchy, and perfect for breakfast, snacks, or a dessert topping.
This grain free granola recipe is the perfect way to enjoy the pumpkin spice season.
- Coconut - Large shredded, unsweetened coconut.
- Pecans - Roughly chopped.
- Almonds - Raw.
- Raisins - Black raisins.
- Raisins - Golden raisins.
- Sunflower seeds - Raw, unsalted.
- Pumpkin seeds - Raw, unsalted.
- Ginger - Ground.
- Cloves - Ground.
- Cinnamon - Ground.
- Nutmeg - Ground.
- Allspice - Ground.
- Maple syrup - Real maple syrup, or you can use any other variety. I use Cary's Sugar Free Maple syrup when I make this for my brother.
- Coconut oil - Melted.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pumpkin Spice Grain Free Granola
Pumpkin spice season is upon us, and what better way to celebrate than with a batch of homemade pumpkin granola? Simply combine all of the ingredients in a bowl and spread them out on a baking sheet. Then, bake the granola in a low oven until it's golden brown and crispy.
You will love how the large flaked, unsweetened coconut gets coated with the pumpkin puree, maple syrup, and the pumpkin pie spices.
- 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.
Combine Seeds, Nuts, And Coconut Together
- 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.
- 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 some of the moisture.
PRO TIP: You can make your own Pumpkin Pie Spice Substitute and use 4 teaspoons instead of the individual spices in the recipe.
- 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.
Tips for Success
Here are a few tips for making this granola recipe:
- 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 more crunch, bake for a few minutes longer.
- Store in an airtight container at room temperature for up to 2 weeks.
Substitutions and Variations
Here are a few delicious variations when making this granola recipe.
- If you have pumpkin pie spice blend, you can use 4 teaspoons of it instead of the individual spices.
- Replace the maple syrup with honey or agave.
- Use any type of nuts or seeds that you like.
- Add dried fruit like cranberries, raisins, or chopped dates.
- For a chocolate pumpkin spice granola, add ¼ cup of cocoa powder to the wet ingredients.
Serving Suggestions
This pumpkin granola can be enjoyed on its own, or it can be added to yogurt, oatmeal, or smoothies. It's also a great topping for ice cream or baked goods.
If you'd like to learn to make your own yogurt, be sure to try our recipe for Lactose Free Yogurt. The tutorial includes 4 different ways to make it!
Storage Options
- Store the pumpkin granola in an airtight container at room temperature for up to 4 weeks.
- Freeze the granola for up to 3 months.
Related Recipes
- Crumbl Style Pumpkin Spice Cookies Recipe
- Crunchy Cinnamon Granola
- Almond Vanilla Granola
- Oatmeal Raisin Pecan Cookies
- Spiced Pumpkin Butter
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
If you don't have pumpkin puree, you can use mashed sweet potato or butternut squash. Did you know that pumpkin puree is actually a squash? It's true!
Yes, just omit the pecans and almond and increase the sunflower and pumpkin seeds. Coconut is not a nut, but a fruit.
Yes, you can make this recipe without maple syrup. Simply substitute the maple syrup with an equal amount of honey or agave nectar.
More Delish Ideas
Pumpkin Spice Granola (Grain Free)
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
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.
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