this granola is pumpkin-centric, from the spices to the pumpkin puree that goes with the pumpkin seeds.
Yes, as promised, even though I have *unofficially* launched earth to rose, I will still be filling your weekly new granola recipe quota. Lo and behold, I come bearing a new granola recipe that was devised specifically for the month of October, and Halloween, as it were. I consider this grown-up candy, or at least, grown-up candy for folks who literally *cannot* have candy lol. I see you and I am one of you. It’s also here to fill that cereal itch, if you too, are someone who craves a nice bowl of cereal in the morning– then may I recommend some pumpkin spice granola with some fresh almond or cashew milk; or better yet, get your probiotics in by pairing it with yogurt.
I have a lot of granola recipes already on my site, and they are all fall-appropriate if we’re being honest (especially apple pecan granola, it’s highly underrated and I need to make a batch myself and re-do those photos I swear lol), BUT I did come to the realization as I was getting all my pumpkin-themed cooking underway that I was missing a granola that was all pumpkin’d out. Thus, I decided to try my hand at a granola that not only incorporated hella pumpkin seeds, but also, some pumpkin puree or butternut squash puree (let’s be honest, they are basically the same thing).
Thus, this granola is made pumpkin puree, pumpkin seeds, walnuts, coconut flakes for good measure, as well as honey, medjool dates, cinnamon and nutmeg. I load up the raisins after the granola is baked in this particular recipe. Like many granola recipes, it’s very easy and essentially fail-proof. It makes a great morning snack, afternoon snack, or late-night snack (so yes, any time of the day), and it’s also a fun gift to bring to a friend if you have a little mason jar to stash it in. I always try to share my granola! Or else I will inevitably devour it in way-too-short period of time.
Find the full recipe and instructions below. If you try making this pumpkin spice granola, let me know! Follow me on Instagram @grainfreee for more.
A few related recipes if you’re looking for some more granola-themed inspiration:
- GINGER SPICE GRANOLA
- APPLE PECAN GRANOLA
- CINNAMON RAISIN GRANOLA
- THE SIGNATURE GRAIN FREEE GRANOLA
- HOMEMADE RAISIN “BRAN” CEREAL
grain free pumpkin spice granola: ingredients
- 3/4 cup pumpkin puree (sub butternut squash puree)
- 1 cup walnuts
- 1 + 1/2 cup pumpkin seeds
- 1 cup coconut flakes
- 1/4 cup honey
- 4 medjool dates very soft
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1 cup raisins
grain free pumpkin spice granola: how to
- using a food processor, pulse your seeds, nuts, coconut, cinnamon and nutmeg all together until chopped and mixed, getting into a crumbly territory.
- now, you can remove the blade from the food processor and mix in the pumpkin puree, honey, and dates.
- spread the granola mixture across a parchment paper-lined baking tray, flattening it with a spatula as needed until it reaches the edges of the tray.
- bake in a preheated oven at 330 for 25-30 minutes. remove from the oven and flip the granola in large chunks, baking for another 10-15 minutes until desired ‘done-ness.’ (i like mine extra crispy).
- remove from the oven and allow to cool completely before adding the raisins.
- store the granola in airtight glass jars in the fridge or freezer for longevity and optimal freshness.
pumpkin spice granola
Ingredients
- 3/4 cup pumpkin puree sub butternut squash puree
- 1 cup walnuts
- 1 + 1/2 cup pumpkin seeds
- 1 cup coconut flakes
- 1/4 cup honey
- 4 medjool dates very soft
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1 cup raisins
Instructions
- using a food processor, pulse your seeds, nuts, coconut, cinnamon and nutmeg all together until chopped and mixed, getting into a crumbly territory.
- now, you can remove the blade from the food processor and mix in the pumpkin puree, honey, and dates.
- spread the granola mixture across a parchment paper-lined baking tray, flattening it with a spatula as needed until it reaches the edges of the tray.
- bake in a preheated oven at 330 for 25-30 minutes. remove from the oven and flip the granola in large chunks, baking for another 10-15 minutes until desired 'done-ness.' (i like mine extra crispy).
- remove from the oven and allow to cool completely before adding the raisins.
- store the granola in airtight glass jars in the fridge or freezer for longevity and optimal freshness.