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

Course: Breakfast, Snack
Cuisine: American
Keyword: grain free, nut free, paleo, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 411kcal
Author: Megan Gilmore
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.
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  • 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!


Calories: 411kcal | Carbohydrates: 33g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Sodium: 90mg | Potassium: 460mg | Fiber: 9g | Sugar: 8g | Vitamin C: 1.3mg | Calcium: 103mg | Iron: 3.3mg