Who's ready for all things pumpkin and fall!?  So I’m REALLLLY hoping that you metaphorically raised your hand because I am about to unload some fall and pumpkin goodness on you in the weeks to come.  I’ve got some yummy food recipes, soap, bath bombs, pumpkin scrub and maybe even a body spray or lotion because it’s pumpkin season and I just can’t quit!

Well today I will share with you a gluten free, grain free pumpkin granola recipe that is just so yummy you will want to be eating it all year round.  I like to have mine with milk and eat it like cereal, but you can also eat it plain (although it will be a bit hard to eat without a spoon), or top greek yogurt or chia pudding with it, really the options are endless!  Plus, this is a super easy recipe, make a batch on Sundays and you can enjoy it throughout the week…guilt free (no grains, no refined sugars, just natural goodness).  This recipe also qualifies as Paleo so all you Paleo lovers go on and get started making up a batch.  And of course, share with your friends because as I learned from my girls- Sharing Is Caring!

Ingredients and Supplies Needed

Dry Ingredients:

1 Cup of Pecan Pieces

1/2 Cup of Sliced Almonds

1/2 Cup of Roasted, Unsalted Pumpkin Seeds

Wet Ingredients

2 Tbsp. of Pumpkin Puree

2 Tbsp.of Pure Maple Syrup

2 Tbsp. of Melted Coconut Oil

1 Tsp. of Vanilla Extract

Spices

1 Tsp. of Pumpkin Spice

Pinch of Cardamon

Pinch of Cinnamon

Grain Free Pumpkin Granola Recipe

Preheat your oven to 350 degrees. Lightly grease a sheet pan (optional but can help in freeing the granola from the pan more easily). Place your dry ingredients into a large mixing bowl and stir together to combine all ingredients well.

Melt your coconut oil in the microwave (typically 20-35 seconds) to prepare for the next step. In a smaller bowl add your wet ingredients and combine all together well. Once well mixed add in your remaining spices and then stir together well. Combine your wet and dry ingredients together in the large mixing bowl and stir together to make an even consistency.

Spread out the mixture onto your sheet pan - the further spread apart the pieces are, the less clumpy your granola will be.  If you are looking for large chunks of granola that you can eat with your hand you will want to keep the mixture together as much as possible - if you are looking for more of a cereal or topping type granola spread it out across the whole sheet pan.

Place in the oven and bake for 20-30 minutes, stirring and checking halfway through to ensure that it does not burn.  I like my granola toasty so I typically leave it in 25-30 minutes, if you don't like yours quite as browned I would start watching carefully from the 15-20 minute mark.

Remove from the oven once the granola has reached your desired amount of doneness and let cool completely. Once cooled completely store in an airtight container and enjoy this heavenly taste of autumn!

Like this recipe? Be sure to check out my Toasted Vanilla Coconut Granola Recipe