This Pumpkin Granola recipe is easy to make and the perfect healthy breakfast for fall. It’s full of crunchy and delicious clusters that you’ll want to have it for dessert too! Best of all, this easy granola recipe is vegan, grain-free, paleo, gluten-free and refined sugar free with low carb and keto sweetener options.
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Updated September 2020
Pumpkin Granola Recipe
Fall is in the air and that calls for the return of cozy pumpkin spice lattes, chunky sweaters and all things pumpkin. This Pumpkin Granola is a healthy and delicious snack full of cozy warm spices that just scream fall! It’s so easy to make your own granola at home and this snack recipe is perfect for pumpkin lovers come September and October. And if you’re looking for more healthy pumpkin recipes we also love these Pumpkin Granola Bars, Pumpkin Baked Oatmeal and Paleo Pumpkin Cookies and Pumpkin Donuts.
Why we love this recipe
This grain-free granola recipe is super simple and comes together in one bowl with just 10 minutes of hands-on prep time. It’s paleo-friendly, refined sugar free and you can easily make it low carb or keto by using your favorite sugar-free sweetener substitute.
We love that this gluten free granola uses simple ingredients you probably already have in your pantry for autumn. It’s so much healthier, cheaper and tastier than what you can buy in the store.
Ingredients you need for this pumpkin spice granola recipe:
The great thing about making your own homemade granola is that you can easily customize it with what ingredients you have in your pantry. To make this healthy grain-free pumpkin granola recipe, I used:
- Nuts: use your favorite mix but we like sliced almonds, chopped pecans and walnuts.
- Seeds: pumpkin seeds (pepitas), sunflower seeds and sesame seeds
- Unsweetened coconut flakes – we like to use the one from Bob’s Red Mill since it mimics the shape and texture of old-fashioned rolled oats but feel free to use shredded coconut if that’s what you have on hand
- Coconut sugar – a lower glycemic, unrefined and paleo sugar that replaces the brown sugar in most store-bought granolas but you can also use granulated maple sugar, maple syrup, honey (if not vegan) OR your favorite sugar-free sweetener of your choice such as monk fruit sweetener, erythritol or Swerve,
- Pumpkin pie spice: we like to use this homemade pumpkin spice which is super easy to make with ground cinnamon, ginger, cloves, nutmeg, mace and allspice but feel free to use your favorite brand.
- Fine sea salt and vanilla extract: balances the sweetness, adds flavor and makes this pumpkin seed granola amazing!
- Melted coconut oil: feel free to use refined if you don’t like the coconut flavor or any other neutral tasting oil or even melted butter (vegan) of your choice.
- Egg white: swap with drippy almond butter for a vegan pumpkin granola recipe
- dried fruit: dried cranberries, dried apples, dried banana slices or raisins
- dairy-free chocolate chips
How to make Pumpkin Granola:
Making your own paleo pumpkin granola couldn’t be easier. Be sure to read the step-by-step instructions or watch the video below.
- PREHEAT OVEN: To begin, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- COMBINE DRY INGREDIENTS: In a large bowl, combine all the nuts, seeds, coconut, sweetener, spices & salt.
- MIX WET INGREDIENTS: In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined.
- TRANSFER GRANOLA TO PAN: Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- BAKE: Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
- CHILL: Remove pan from oven and wait for the granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
- Serve with toppings of your choice.
Substitutions and tips
- SWEETENER: Don’t have coconut sugar? Use any other granulated sweetener or sugar you have.
- COCONUT FLAKES: Not grain free? Swap out the coconut flakes and the sliced almonds with certified gluten-free old-fashioned rolled oats instead.
- HEMP SEEDS: provide extra fiber, protein and whole grain goodness. Sub with ground flaxseeds or chia seeds if you like.
- CLUSTERS: To get the giant crunchy clusters, be sure to remember not to stir the granola while it’s baking, and wait for it to cool down before breaking it apart into big chunks.
Storage and freezer tips
- ROOM TEMPERATURE: You can make this granola recipe ahead of time and store in a glass mason jar and store on the counter for up to 10 days.
- FRIDGE: To extend the life, store in the fridge for up to 3 weeks or in the freezer for up to 3 months.
- HOW TO FREEZE GRANOLA: Spread out onto a large baking sheet and place the pan in the freezer for 30 minutes, or until frozen. Transfer to a resealable freezer bag or Stasher bag and store in the freezer for up to 3 months.
This Pumpkin Granola would be delicious on its own and makes the perfect after school or any time snack.
Serve it for breakfast one top of some dairy-free or Greek yogurt and fresh fruit for breakfasts.
Or you can add a splash of milk and drizzle with some almond butter.
More granola recipes you’ll love:
This Pumpkin Granola recipe is easy to make and the perfect healthy breakfast for fall. It's full of crunchy and delicious clusters that you’ll want to have it for dessert too! Best of all, this easy granola recipe is vegan, grain-free, paleo, gluten-free and refined sugar free with low carb and keto sweetener options.
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds , optional
- 2 tablespoons hemp seeds , optional
- 1 cup unsweetened flaked coconut
- 1/4 cup coconut sugar OR sub with brown sugar substitue for low carb / keto
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Pinch of fine sea salt
- 1/3 cup coconut oil melted
- 2 tablespoons pure pumpkin puree
- 1 egg white , (for a vegan substitute, you can try using a flax egg (1 Tablespoon ground flax seeds + 3 Tablespoons water OR use 3 Tablespoons smooth creamy nut or seed butter)
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
Serve with toppings of your choice.
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.
Rachelle @ Beer Girl Cooks -
This looks like the perfect grab and go breakfast or snack. I absolutely love everything pumpkin, so this is absolutely going on my list of things to make!
Gayle @ Pumpkin 'N Spice -
This granola looks AMAZING, Kelly! Pumpkin granola is one of my favorites and I haven’t made it in so long. I bet your son loves munching on this at school! And those big clusters are just calling my name. YUM!
I’ve been thinking to make some pumpkin granola! This looks awesome! Can’t wait to try it!
medha @ Whisk & Shout -
This granola looks to die for and perfect for busy fall mornings! Loving the chia and flax seed blend 🙂
Shashi at RunninSrilankan -
Kelly, I so love those giant crunchy clusters in your granola and I love that you added in pumpkin puree too – your photos are gorgeous! Hope your son’s new school year is off to a wonderful start!