Skip to Content

Pumpkin Spice Granola

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on December 7, 2020

This homemade pumpkin spice granola recipe is a delicious breakfast treat. Made with pumpkin seeds and coconut shreds, it’s a healthy snack too!

pumpkin spice granola

Ok, I’m going to be honest.  When I started to create this recipe following the principles of the 21 Day Sugar Detox, I thought it was going to suck.

I know.  Also, I’m not huge into pumpkin.  

However, I realize now that I love pumpkin when it’s fresh roasted.  Lord, what a difference in flavor.  The flavor difference is similar to eating a tomato fresh from the garden and one you can buy from the grocery store in the middle of winter.

Even my husband ate a couple of handfuls, which shocked me to the core, since he hates pumpkin.

pumpkin spice granola

Anyhow, this Pumpkin spice Granola recipe is super simple and is nut-free and vegan to boot.  

If you’d like to kick up the sweetness I recommend adding 1/4 cup of honey or maple syrup.

pumpkin spice granola
paleo pumpkin granola
Yield: 10

Pumpkin Spice Granola

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Made with fresh ingredients, this pumpkin spice granola is the perfect everyday snack

Ingredients

Instructions

  1. Place the pumpkin puree, vanilla, salt, melted coconut oil and pumpkin spice in a bowl and mix.
  2. Then add in the sunflower seeds, pumpkin seeds and coconut shreds and blend until well coated.
  3. Pour this onto a baking sheet and spread evenly.
  4. Bake at 350 degrees for 10 -15 minutes.
  5. Let sit out for 30 minutes and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Alyssa

Sunday 27th of December 2015

My granola did not come out hard. It was very soft. I used canned pumpkin. Any suggestions.

Kelly Bejelly

Monday 28th of December 2015

I would bake it a touch longer and let it sit out for at least an hour to "harden" Alyssa

Rhoda

Tuesday 15th of July 2014

I made this last night (even though my house was sweltering hot). Yummy!

Today I walked into the kitchen and was "munching" while I decided on what to eat for lunch. I still had some granola in my mouth when I took a bite of grilled chicken. YUMMY!! So I tossed some chicken chunks and granola in a bowl and garnished it with cilantro. Even more yummy! Weird combo, but a taste bud pleaser :)

Kelly Bejelly

Thursday 17th of July 2014

That sounds delicious! I am going to have to try it!

Natasha

Monday 18th of November 2013

I am a little confused on the steps in the recipe. Do you mean "blend" on the pumpkin, oil, spice, etc, then "mix in a bowl" with the seeds & coconut? Iris backwards (I think?) in the recipe. Can you clarify? Thanks!

Kelly Bejelly

Monday 18th of November 2013

Hi Natasha, it's a one bowl recipe. I found that you need to mix the spices in with the wet ingredients so they get evenly dispersed.

Elizabeth @ SugarHero.com

Friday 15th of November 2013

I don't know if I should admit this, but I've never roasted a pumpkin! Some food blogger, huh? I think I need to remedy that this year, and then maybe make some granola with the fruit of my labor. :) Thanks for a fun, healthy recipe!

Kelly Bejelly

Friday 15th of November 2013

It's so simple! Also, you know how canned pumpkin has that bitter aftertaste. You get none of that with fresh roasted and it's sweet.

Brandy @ A Mindful Mantra

Wednesday 13th of November 2013

I cannot wait to try this! Granola/cereal is one thing I seriously miss since going grain and sugar free!

Kelly Bejelly

Wednesday 13th of November 2013

I hope you like it hun!

Skip to Recipe