Pumpkin Seed Granola (Nut-free, Grain-free)


Granola is something I consider a special Fall treat.

bowl of pumpkin seed granola

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.

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.

combining pumpkin, sunflower, and chia seeds in a food processor

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.

spreading pumpkin seed granola mixture onto a pan

*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.

baked pumpkin seed granola on a panAllow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.

bowl of pumpkin seed granola

Serve with homemade almond milk, and enjoy!

3.86 from 21 votes
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Pumpkin Seed Granola (Nut-free, Grain-free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Loaded with a variety of seeds, including pumpkin seeds, this recipe is grain-free, nut-free, and is properly combined when served with ice-cold almond milk.

Course: Breakfast, Snack
Servings: 4
Calories: 411 kcal
Author: Detoxinista.com
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)
Instructions
  1. 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.
  2. Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt.
  3. 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.
  4. 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.
  5. Allow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.
  6. 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!

Reader Feedback: Are you a fan of granola? Have you ever made your own?

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Comments

Danielle

Made this… Love it! Thank you for all of your awesome recipes. They have made eating healthy a lot easier than any other time I’ve ever tried to change my eating habits in the past,… It feels great to actually stick with it this time 🙂

Danielle

I can’t get enough of this granola!!! I eat it almost everyday, and I must be deficient in something because I could eat a whole batch at one time! My 18 month old son has dairy/wheat/gluten/egg sensitivities and so this works perfectly!! THANK YOU!!!!

Maria

The best nut free granola recipe!! Better than nut granola! I’ve made it with cinnamon instead of pumpkin spice when I was out and it was delicious too.

Hannah

This made for a great quick breakfast for my 3 yr old daughter and I. We added goat yogurt and almond milk to round it out a bit more 🙂 This will be going in my recipe box. thanks! Would like to add that it only took 15 minutes with our oven and it was slightly too roasted.

babs

I use an egg white to make it all sticky and sweeten with stevia, and some other people use applesauce…that way you don’t have to add any sugar at all.

Emily

I really like this recipe. I made it using NuNaturals liquid stevia instead of the maple syrup and it was great. I’ve been reading up on soaking nuts and seeds and know that you do it for some of your recipes, so I was wondering if it’s advisable to soak the pumpkin and sunflower seeds for this. Or is it not necessary because you are roasting them at 300F?

Tracy

This isn’t just a fall treat for me. I make it all the time. It is really good. Thank you for the recipe.

Penny O

Just made a triple batch & tried my first bowl…very very delicious! My nutritionista has me on a Sugar Cure Diet(no sweeteners, no grains, no dairy) which I’ve been following for 2 weeks. I have missed my sweets sooo much. Now that I’m readjusted, this granola is satisfying my love of sweet and my love of granola. Thank you Detoxinista for yet another great recipe!

Lori

I don’t care for the flavor of chia seeds; could I substitute red quinoa for the Chia Seeds?

    Megan

    I haven’t tried it myself, but I don’t see why not. Let us know how it works for you!

Rae Dawn Hadinger

Thank you so much for this recipe. I have a kid who is allergic to nuts and sensitive to oats. I’ve been going crazy trying to find a granola substitute. I wonder if you could use this to make a nut free/oat free granola bar.

Charlene@ thatgirlcookshealthy

Wow, this is a great rendition of the classic granola made with oats. I will definitely try your version Megan.

Ileana

Has anyone made this granola in the dehydrator???? If so how long shld I dehydrate it? Thanksss

Sara P

You’re recipe about how to prepare a whole sugar pie pumpkin mentioned using the seeds in this recipe, but from the picture, it looks like you’re using hulled pumpkin seeds (green) rather than the ones that come directly from the pumpkin (white). Any idea if this would work with whole seeds?

Stephanie

Wow, I LOVE this recipe! I made it for the first time today and it turned out perfectly. I didn’t process the ingredients, only because I was feeling lazy about the cleanup. I’ll try it next time to see if the difference is worth the mess.

I always prefer making my own pumpkin spice blend instead of using the store-bought ones. I like a little extra clove flavor, so I like having control over that. I added some dried currants instead of raisins and served it over Greek yogurt with blueberries. I also used almond oil instead of coconut oil. Thanks for sharing this–I imagine I’ll make this a LOT!

Jenna

If I don’t use syrup, should I use more oil so it’s not so dry?

Niki Sherie

Yum yum yum! Thank you so much! I thought it sounded good so made a double batch first go 🙂 Added slivered almonds with the seeds in the processor and flax seeds afterwards. Added chopped dried apricots and dried cranberries when it was cold. So delicious! Way better that other toasted muesli! Thank you!

Texas Gifts

It’s awesome that this recipe is nut-free. Going to get the ingredients I need and try it out in the next few days. Thanks for the post!

Erica

I always make a double batch of this because it’s so good. I sub dried cranberries instead of raisins for some added zing. I’ve made it as “thank you” gifts for neighbors (it looks so pretty in a jelly jar) and have had to share your recipe each time as they are all hooked too after tasting it. Great recipe!

Fausta

LOVE LOVE LOVE!!! Thank you so much for sharing this recipe. I was after a nut-free, grain-free cereal… and I love it! I replaced the maple syrup with honey and it tastes great! This recipe is a keeper… thanks!

Cat

Where is the best place to buy organic raw seeds online?

Cristina

Hi,
Do you happen to know how I could make these into granola bars? Thanks

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