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.
—
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!
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.
- 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)
- 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!
Per Serving: Calories: 411, Fat: 30g, Carbohydrates: 33, Fiber: 9g, Protein: 8g
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?
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
Pardita
Hey
The calories are per portion or for the whole batch ??
Regards,
Pardita
Julie
How long does it store?can you freeze it?
Beth
It looks like you used green pepitas in your photos. Can you make this with the white pumpkin seeds from ripe pumpkins as well, like the ones from your roasted pumpkin recipe? If so, do you need to prep them in anyway, or is roasting inside the pumpkin enough to soften them a bit?
Megan Gilmore
I would probably dry the white seeds in the oven first to dry them out, then use them in this recipe. I’d want them very crunchy!