Paleo Pumpkin Granola
Crunchy, flavorful, and irresistibly spiced, this Paleo Pumpkin Granola is the ultimate autumn-inspired snack or breakfast. Packed with wholesome ingredients like raw almonds, pecans, pumpkin seeds, and unsweetened coconut, this grain-free granola gets its luscious fall flavor from creamy pumpkin purée, pure maple syrup, and a warm blend of cinnamon, nutmeg, ginger, and cloves. Baked to golden perfection, it creates delightful clusters perfect for snacking, topping a dairy-free yogurt, or pairing with almond milk. Naturally gluten-free, dairy-free, and loaded with texture and nutrition, this easy-to-make recipe is ready in just 45 minutes and stores beautifully for up to two weeks. Whether you’re following a paleo diet or just craving some autumn comfort, this pumpkin granola is a must-try!
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 0.5 cup raw pumpkin seeds (pepitas)
- 0.5 cup raw sunflower seeds
- 0.5 cup unsweetened shredded coconut
- 0.25 cup pumpkin purée
- 0.25 cup pure maple syrup
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 0.25 teaspoon sea salt
- 0.5 cup dried cranberries (unsweetened, optional)
Instructions
Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper.
Roughly chop the almonds and pecans. Add them to a large mixing bowl along with the pumpkin seeds, sunflower seeds, and shredded coconut.
In a separate medium-sized bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add the cinnamon, nutmeg, ground ginger, ground cloves, and sea salt to the wet mixture. Stir well to evenly distribute the spices.
Pour the wet mixture over the nut and seed mixture. Stir until all the dry ingredients are thoroughly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down gently to form a single layer.
Bake for 25-30 minutes, stirring once halfway through to ensure even browning. Keep a close eye during the last few minutes to avoid burning.
Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
Optional: Once cooled, stir in dried cranberries for a hint of sweetness and chewiness.
Store the Paleo Pumpkin Granola in an airtight container at room temperature for up to 2 weeks. Serve on its own, with almond milk, or as a topping for yogurt!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.6 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
