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: 411 kcal
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.



  • 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)


  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!