Pumpkin Granola
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.
Ingredients
- 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)
Instructions
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Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
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In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
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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.
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Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
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Remove pan from oven and allow granola to cool completely.
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Once cool, break granola into clusters, & store in an airtight container.
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Serve with toppings of your choice.
Recipe Video
Recipe Notes
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.