This pumpkin granola is made with pumpkin seeds, pumpkin spice and pumpkin puree. It’s gluten free, grain free and paleo as well.

This past weekend my brother got married, we bought a couch, finished 200+ linear feet of garden bed edging and I made pumpkin granola.

I’m not sure it gets much better than that.

Actually, if someone magically appeared to assemble said (Ikea) couch, it might.

Pumpkin granola
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I don’t make granola nearly enough. I really have no idea why.

It’s loads cheaper than buying it, you control the ingredients and there’s no reason for any impulsive seasonal Yankee candle purchases when you have this baking away in your oven.

Pumpkin granola

I thought it might’ve been slightly excessive when I threw 4 of the big cans of pumpkin puree in my cart while grocery shopping yesterday (because I have this irrational fear it will disappear overnight), but I take that back now after making this.

Paleo Pumpkin Granola

I foresee many pumpkin granola breakfasts in my near future.

MORE GRANOLA RECIPES TO TRY:

Coconut Almond Granola
Nut Free Granola
Paleo Gingerbread Granola

4 from 3 votes

Pumpkin Granola

Servings: 6 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Pumpkin granola made with pumpkin spices, pumpkin puree and pumpkin seeds. Grain free, gluten free and paleo.

Ingredients 

  • 3/4 cup sliced almonds
  • 1/2 cup pepitas
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds
  • 3 medjool dates, chopped
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • pinch of kosher salt
  • 3 tablesponns melted coconut oil
  • 2 tablespoons unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper or silpat.
  • In a large bowl, combine all dry ingredients and mix together.
  • In a small bowl, whisk wet ingredients together.
  • Pour wet into dry ingredients and mix until combined with a spatula.
  • Turn mixture out onto baking sheet and spread into an even layer across the entire pan.
  • Bake for 40 minutes, stirring with a spatula every 10 minutes or so.
  • Remove from oven and let cool in the pan for 20-30 minutes.

Nutrition

Serving: 1SERVINGCalories: 472kcalCarbohydrates: 32gProtein: 10gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 22gSodium: 22mgFiber: 8gSugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
4 from 3 votes

Pumpkin Granola

Servings: 6 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Pumpkin granola made with pumpkin spices, pumpkin puree and pumpkin seeds. Grain free, gluten free and paleo.

Ingredients 

  • 3/4 cup sliced almonds
  • 1/2 cup pepitas
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds
  • 3 medjool dates, chopped
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • pinch of kosher salt
  • 3 tablesponns melted coconut oil
  • 2 tablespoons unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper or silpat.
  • In a large bowl, combine all dry ingredients and mix together.
  • In a small bowl, whisk wet ingredients together.
  • Pour wet into dry ingredients and mix until combined with a spatula.
  • Turn mixture out onto baking sheet and spread into an even layer across the entire pan.
  • Bake for 40 minutes, stirring with a spatula every 10 minutes or so.
  • Remove from oven and let cool in the pan for 20-30 minutes.

Nutrition

Serving: 1SERVINGCalories: 472kcalCarbohydrates: 32gProtein: 10gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 22gSodium: 22mgFiber: 8gSugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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33 Comments

    1. Yes, you can. If they’re sweetened though you’ll be adding to the sweetness of the recipe so keep that in mind.

  1. Hi Gina,
    Where did you get that perfect little spoon?! I have been looking for them everywhere.
    Also, pumpkin granola-yum ;)
    Thank you!!

  2. Hey, just stumbled on your blog and love it! This recipe is great, I’m a huge fan of pumpkin and also horde canned pumpkin around this time of year for some reason. I’m definitely going to try this recipe! Thanks for sharing.

  3. Made this last night and it was AHHH-mazing! I added some flax seed and used cranberries because I didn’t have any dates, then I had to stop myself from eating the entire batch this morning for breakfast with my almond milk. Delicious and I will be making this again, with dates next time!

  4. You’re site is so awesome Gina. One of my favorites! Can’t wait to try this! I’ve been wanting to make granola.

  5. It’s been way too long since I’ve made some granola, and this might be the recipe to break that cycle :)

  6. I seem to have this weird obsession with pumpkin this year. It’s now a staple that I pick up every time I visit the grocery store. I put it in my oatmeal, my smoothies, my pancakes and now I think I’m going to try it in granola. Thanks for sharing!