Granola is something I consider a special Fall treat.
It seems especially appropriate at this time of year, when it’s not yet chilly outside, but you’re ready for a comforting bowl of spicy Fall flavor. While traditional versions are typically loaded with butter and sugar, this particular recipe is grain-free, nut-free, and is properly combined when served with ice-cold almond milk.
Pumpkin seeds, also known as pepitas, are easier to digest than nuts, and happen to be one of the most flavorful and nutritious seeds around. They are a good source of manganese, magnesium, iron, copper, zinc, and protein!
Paired with chia seeds, sunflower seeds, and coconut, you’ll also get a hefty dose of omega-3 fatty acids, antioxidants, and fiber, which help stabilize your blood sugar, in every crunchy bite.
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Pumpkin Seed Granola (Nut-free, Grain-Free)
makes about 2 cups
Inspired by this recipe
Ingredients:
1/2 cup pumpkin seeds
1 cup shredded unsweetened coconut
1/4 cup chia seeds
1/4 cup sunflower seeds
1 Tablespoon coconut oil
2 Tablespoons pure maple syrup (or stevia, to taste)
1 teaspoon pumpkin pie spice
1/8 teaspoon sea salt
1/2 cup raisins (optional)
Directions:
Preheat your oven to 300F. Combine the pumpkin, sunflower and chia seeds in a small food processor, and pulse just enough to break down the seeds into chunky texture.
Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt. Stir until well coated, then transfer to a baking sheet lined with parchment paper, or a Silpat.
Spread the mixture evenly using your hands, or a fork.
*Note: You may have noticed that I added raisins to my mix before baking–> I don’t recommend doing that! The raisins are already dried, so they don’t need to be baked again. Consider this is a classic case of, “Do what I say, not what I do.”
Bake at 300F for about 20 minutes, stirring half-way through to avoid burning. You want this mixture nice and golden, not burnt!
Alternatively, you could use a dehydrator set to 118F for 4-5 hours, if you have that kind of patience.
Allow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.
Serve with homemade almond milk, and enjoy!
- ½ cup pumpkin seeds
- 1 cup shredded unsweetened coconut
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- 1 Tablespoon coconut oil
- 2 Tablespoons pure maple syrup (or stevia, to taste)
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- ½ cup raisins (optional)
- Preheat your oven to 300F. Combine the pumpkin, sunflower and chia seeds in a small food processor, and pulse just enough to break down the seeds into chunky texture.
- Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt.
- Stir until well coated, then transfer to a baking sheet lined with parchment paper, or a Silpat. Spread the mixture out evenly using your hands or a fork.
- Bake at 300F for about 20 minutes, stirring half-way through to avoid burning. You want this mixture nice and golden, not burnt! Alternatively, you could use a dehydrator set to 118F for 4-5 hours, if you have that kind of patience.
- Allow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.
- Serve with homemade almond milk, and enjoy!
Because this crunchy cereal is so nutrient dense, I recommend using a 1/2 cup as your serving size. It’s very filling!
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Reader Feedback: Are you a fan of granola? Have you ever made your own?
Love this! Can’t wait to try!
I looooove granola! Even though I’m a dedicated lover of oats, it’s nice to have some options. Pumpkin seeds agree with me so well! I think I’m lacking zinc or something. I’ve even heard of people eating solely pumpkin seeds for a period of time to kill parasites in their body. Powerful stuff!
Wow, that’s awesome! Yay for pumpkin seeds!
So excited to try this! On my to-do list for the week and hoping my kids enjoy it too. Always looking for healthy snacks to make them.
i am definitely making this!! you have some of my favorite recipes for sure. love the pumpkin action
Thanks, Felicia! I plan on taking full advantage of pumpkin season.
I love granola! Unfortunately, they almost always have oats killing the combination, OR they are super expensive. I’ll definitely be making this soon
This looks awesome, I’m making tonight! Is it weird if I don’t cook it and eat it raw? I can’t turn on the oven, it’s too hot
I bet it would be delicious raw, too!
I tried this recipe-delish! Substituted honey and a banana in place of maple syrup
thanks!
Made this last night and it was delicious! Didn’t realize how much it actually makes so I have a lot left over.
Glad you enjoyed it! I love having leftovers for easy meals!
I just tried this and it is AMAZING! Love it, love it, love it.
I just made this to eat before the Jewish fast-yom kippur- and eat it with extra soaked chia together. So yummy, and it will keep me full for a long time!
Ok just wanted to say I made this yesterday and enjoyed today with homemade almond milk–AMAZING! Hands down, best granola ever! And it’s full of nutrition! Thanks for sharing!
[...] other night I made some Seed & Coconut granola that was grain free, low in sugar, and SO [...]
Yet another delicious and simple recipe from the detoxinista! I used to love granola but banished store-bought because of the oats and excessive sugar and this is the perfect solution! The coconut and chia get nice and crunchy just like nuts and oats with a subtle sweetness from the raisins that leaves you feeling full and satisfied. The batch I made on Sunday has already disappeared and another (triple) batch is roasting at this very moment!
This is genius! I love the combination of seeds and the addition of spices, which makes it that much better. I left everything whole instead of chopping it, substituted extra virgin olive oil for the coconut oil, upped the salt to 1/4 teaspoon, and left out the raisins. Since I didn’t have pumpkin pie spice, I used a combination of ground cinnamon, nutmeg, clove, and cardamom. I think next time I’ll use the coconut oil as suggested because I think its flavor is probably more complementary than the olive oil I substituted. But overall the flavor is great. I’ve made granola with oats and nuts that isn’t overly sweet at home before, but I still can have blood sugar issues when I eat it. I felt much better with this pumpkin seed granola. Thank you for posting this- enjoying your blog!
[...] sugar free, protein and fiber packed alternative to traditional granola. Enjoy! (adapted from this [...]
Delicious! I don’t like chia seeds in liquid because they’re too gelatinous, but toasted chia seeds are wonderful. I love making granola for my family, but since I’m grain-free right now, I got sad thinking I wouldn’t be able to eat any. Thank you!
This recipie is great I added some of my left over almond meal from making almond milk— took a little longer to cook but tastes great. Thank you
I made this today and it’s simply amazing! Thank you for sharing this awesome recipe!
I made this and it is excellent but I would like to know can I add Carob Chips (would they melt to fast in the dehydrator? How long does this granola last stored?
I made one substitution, safflower oil for the coconut oil. Best granola of my life, thank you!
Just thought I would tell you this recipe caught my eye, as my husband is allergic to nuts. You should know that the pumpkin pie spice mix includes nutmeg, which he says is also a nut, and is allergic to that also. Just a heads up!
Thanks for letting me know! I’ve never heard of that before!
[...] Directions: http://detoxinista.com/2012/09/pumpkin-seed-granola-nut-free-grain-free/ [...]