Fresh from the oven granola has got to be one of my favourite things. And given that I’m a sucker for all things pumpkin, this recipe gets me doing the happy dance every time I make it!
Unlike most store-bought granolas, my Pumpkin Spice Granola is grain-free, refined sugar free, and suitable for vegan, gluten-free, paleo, and low-carb/keto diets. Better still, it’s absolutely loaded with fibre, healthy fats, and plant-based protein. It’s super easy to throw a batch together as part of meal prep. Try serving it with your favourite milk or yogurt, adding some to your overnight oats or chia pudding, or tossing a handful on top of a smoothie.
This granola has been a huge hit with my taste-testers, so give it a try and let me know what YOU think!
Ingredients for approximately 7 cups:
1 cup raw walnuts, roughly chopped
1 cup slivered or sliced raw almonds
1 cup raw pecan, roughly chopped
1 cup dried cranberries, pre-soaked* (optional, omit for keto)
1/2 cup raw pumpkin seeds
1/2 cup unsweetened coconut flakes
1/4 cup raw sunflower seeds
1/4 cup sesame seeds
2 Tbsp chia seeds
2 Tbsp shelled hemp hearts
2 to 4 tsp pumpkin pie spice, adjusted to taste*
1/2 tsp sea salt
1/3 cup Beekeepers Natural’s raw honey*
1/4 cup pure pumpkin purée
1/4 cup natural almond butter
1/4 cup coconut oil
1 tsp pure vanilla extract
Preheat oven (I used convection) to 300F and line 2 standard baking sheets with parchment.
In a large bowl, mix together walnuts, almonds, pecans, pre-soaked cranberries (if using), pumpkin seeds, coconut flakes, sunflower seeds, sesame seeds, chia seeds, hemp hearts, pumpkin pie spice, and salt (pictured below). Set aside.
Put honey, pumpkin purée, almond butter, and coconut oil in a small pot over low heat (pictured below). Melt together with frequent stirring. Remove from heat and stir in vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well incorporated.
Spread the granola in a single layer on the baking sheets and press down firmly to create a uniform layer.
Bake for 15 minutes. Remove from oven, rotate the baking trays, and gently flip the granola, being careful to keep clusters intact. Bake for another 10 to 12 minutes, until golden brown. The granola will continue to dry and harden as it cools.
Allow granola to cool at room temperature for 1 hour. Break into chunks and store in an airtight container (I like to use a mason jar) at room temperature for up to 3 weeks, or the freezer for up to 2 months.
*Notes and tips:
Dried fruit can get almost rock hard when baked in granola. To avoid this, you can add the cranberries after baking. However, if you prefer to have the fruit incorporated into your granola clusters, a better solution is to pre-soak them in warm water for 30 minutes before baking.
If you prefer just a touch of spice, use 2 tsp of pumpkin pie spice. For spice lovers, I recommend 4 tsp.
For a vegan option, omit the honey and use pure maple syrup. For keto, use Lakanto monkfruit sugar-free maple sweetener.