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Pumpkin Spice Granola (Grain-Free, Dairy-Free)

By Kelly · 7 Comments

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

Fall has officially arrived! And around here that means it’s “pumpkin time” – one of my favorite times of year for baking! I get so excited when I see the market brimming with sweet pumpkins fresh from the field, and of course, the shelves filled with canned pumpkin puree too. I can’t help but turn on the oven and start baking up lots of delicious pumpkin treats!

This week alone, I’ve already made my popular grain-free Pumpkin Muffins twice to bring to various breakfast meetings, since they’re always a huge hit! And this morning, I just had to make my personal favorite – Pumpkin Pie Porridge – the ultimate warm and creamy breakfast for cool Autumn mornings!

Another breakfast favorite around here is granola. We adore it solo with a splash of almond milk, as a sweet and crunchy addition to Fruit & Yogurt Parfaits, and it also makes a wonderful afterschool snack. In fact, you might say we’re just a little nuts about granola!

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

That’s why when I started thinking about sharing a new fall-inspired recipe with y’all, the first one that came to mind is my scrumptious Pumpkin Spice Granola! This delightful granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

This crunchy pumpkin pie flavored treat is a delightful spin on my popular Vanilla Cinnamon Crunch Granola. If it’s your first time making granola, be sure to check out my “How to Make Grain-Free Granola” photo tutorial to learn just how easy (and delicious!) it is to make your own homemade granola.

In fact, I should probably warn you … with just one bite, you may find yourself becoming a little nutty over homemade granola, too!

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

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Pumpkin Spice Granola (Grain-Free, Dairy-Free)

Ingredients

    Nut Mixture
  • 1 1/2 cups raw whole almonds
  • 1 cup raw whole cashews
  • 1/2 cup raw pecans
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 teaspoon sea salt
  • All-Natural Sweetener
  • 1/4 cup coconut butter, softened
  • 1/2 cup pure dark maple syrup
  • 2 Tbsp honey
  • 2 Tbsp pumpkin puree
  • 2 Tbsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp coconut flour (or 2 tsp ground flax seed)
  • Add-Ins
  • 3/4 cup raisins, currants or cranberries

Instructions

  1. For the Nut Mixture: Place the nuts and salt in a large bowl and cover with warm water. Cover the bowl with a clean kitchen towel, and allow the nuts to soak 18–24 hours. When soaking time is completed, drain and rinse nuts. Place on a clean kitchen towel to absorb excess moisture.
  2. For the All-Natural Sweetener: In a large bowl, whisk together the softened coconut butter, maple syrup, honey and pumpkin until smooth and creamy. Then add the remaining ingredients (vanilla, pumpkin pie spice, cinnamon and coconut flour). Whisk until well combined; set aside
  3. For the Granola: Preheat oven to 210°F. Line a 12´ 17-inch rimmed baking sheet with parchment paper. Set aside.
  4. Using a food processor, place a couple of handfuls of the soaked nuts into the processor bowl and pulse to chop the nuts until they are about the size of oats. (Do not overprocess or you will create nut butter.)
  5. Add the finely chopped nuts to the bowl with the maple-honey mixture. Continue to pulse the whole nuts a few handfuls at a time until finished and continue adding them to the bowl with the maple-honey mixture. Once all the nuts are ground, use a rubber spatula to fold them into the creamy pumpkin mixture until well combined.
  6. Spoon the granola mixture onto the parchment-lined baking sheet. Use an offset spatula to evenly spread the granola across the pan into a thin layer. Bake the granola for 2 hours, then remove from the oven and gently flip section by section using a spatula, making sure to separate any large pieces into small cereal clusters. (Be sure to check out “How to Make Grain-Free Granola” for an easy step-by-step photo tutorial.)
  7. Return granola to the oven and bake another 2 hours. Then repeat the process of gently flipping the granola. Return granola to the oven one more time and bake another 45-60 minutes.
  8. Turn off the oven. Place the baking sheet of granola on the stovetop to cool. After about 5 minutes, check the granola for the crunch-factor. If it’s crunchy enough for you, allow it to continue cooling. (It will get crunchier as it cools.) If it isn’t crunchy enough, return it to the warm oven and allow it to sit in the warm oven for 20–30 minutes more until it reaches desired level of crispness.
  9. Allow the granola to completely cool, then immediately transfer it to mason jars, or other airtight containers. Store in the pantry for up to 2 weeks or in the freezer for up to 3 months. Enjoy with a splash of your favorite milk, or use it to create a healthy snack mix.
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https://thenourishinghome.com/2015/09/pumpkin-spice-granola-grain-free-dairy-free/

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Filed Under: Porridges & Cereals, Sweet ·

Comments

  1. Tiffany says

    September 30, 2015 at 5:56 am

    Kelly, this granola looks so good! I’m partial to granola clusters especially, so knocking on your door for a handful is awfully tempting!!

    Reply
  2. Nikki Sweezey says

    October 20, 2015 at 11:35 am

    Great minds think alike! I just posted a granola with the same name. Different methods though. Can’t wait to try yours!

    Reply
    • Kelly says

      November 20, 2015 at 2:12 pm

      How fun! Great minds do think alike. Your recipe looks wonderful too! Thanks for stopping by to leave a kind note! 🙂

      Reply
  3. Lauren says

    February 21, 2016 at 9:59 pm

    I’m on my Whole30 right now but I’m soooo looking forward to trying this!! One thing I’m curious about — pumpkin seeds aren’t something I normally have around, so if one were to sub something for them, what would you recommend? I was thinking shredded coconut like the basic recipe uses. Thanks! 🙂

    Reply
    • Kelly says

      February 22, 2016 at 9:02 am

      Hi, Lauren. Yes, you could use additional coconut or any nut or seed you’d like. 🙂 That’s wonderful that you’re doing a Whole30. I’m sure you probably know I have free whole30 meal plans and recipe, but just incase you missed it, you can get the details here: http://thenourishinghome.com/2014/09/join-me-for-whole30/ Blessings to you, Kelly 🙂

      Reply
  4. Susan says

    January 6, 2017 at 5:36 am

    Just reading this trolling for Whole 30 ideas. I was excited til I saw the sugar…I know I could leave it out but I’m just starting this no sugar thing and I’m thinking..pumpkin without sweetener?? Can’t wait to try after I’m off this diet, ore more used to having less of a sweet tooth!! Looks great!

    Reply
    • Kelly says

      February 25, 2017 at 3:05 pm

      Hi, Susan. Apologies for the delay in responding. The sweetener in this recipe is kind of a moot point and here’s why … Technically, the Whole30 rules are that we aren’t supposed to eat foods that mimic unhealthy foods like cereals, which is why I do mention in the post that this is not a Whole30-compliant recipe, but many people still pin this post or tag it in their whole30 meal plans. You can read about the no mock-restricted-foods rule in this post, just scroll down to the bullet point that says “Do Not Recreate” and then keep scrolling to read the *asterick* copy in italics underneath: http://whole30.com/whole30-program-rules/ you’ll see that Whole30 explains: *A few off-limits foods that fall under this rule include pancakes, bread, tortillas, biscuits, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, etc. I hope this helps clarify. And I do hope that you will enjoy this delicious recipe like I do during the reintro phase of your Whole30. With blessings, Kelly

      Reply

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