Our entire house smells like fall when we bake this deliciously sweet pumpkin spice granola.

Unlike most store-bought granolas that are filled with less than ideal ingredients (refined sugar, hydrogenated fats, and preservatives), this is one you can feel good about! It’s paleo, gluten-free and low sugar, making it the PERFECT addition to any breakfast, or in some cases, a mid-day snack! We often make a double batch over the weekend to enjoy for breakfast all week long!

What you’ll love about this recipe is how simply it’s prepared, with hardly any cleanup. It’s a delicious way to top cinnamon-baked pears, yogurt parfaits, pancakes, smoothies, and of course, ice cream. To add a little extra fall flare, you can throw in some dried cranberries after it’s cooled! Just be careful or you’ll eat the whole batch in one sitting!

P.S. Our personal favorite brand of yogurt to eat our pumpkin granola with is Nancy’s Yogurt. Our go-to “ice cream” is So Delicious’s Coconut Milk Vanilla Bean Frozen Dessert (which is dairy-free and has no sugar added).

A great pre/post-workout snack

Headed for a long run or bike ride? A small serving (about 1/4 cup) of this granola makes a delicious pre/post-workout snack. The oats release a steady stream of carbs during your workout, so your energy levels will stay consistent.

Some ways to “reinvent” your leftover granola:  

  • In yogurt parfaits with fresh berries
  • In a bowl with milk
  • On top of pancakes
  • A crunchy addition to any smoothie bowl
  • Over a small amount of ice cream or whipped cream
  • On top of cinnamon-baked pears

If you’re looking for other healthy pumpkin recipes you may enjoy:

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Crunchy Pumpkin Spice Granola


  • Course: ,
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Unlike most store-bought granolas that are filled with less than ideal ingredients, this is one you can feel good about! It’s paleo, gluten-free and low sugar, making it the PERFECT addition to any breakfast, or in some cases, a mid-day snack! We often make a double batch over the weekend to enjoy for breakfast all week long! What you’ll love about this recipe is how simply it’s prepared, with hardly any cleanup. It’s a delicious way to top cinnamon-baked pears, yogurt parfaits, pancakes, smoothies, and of course, ice cream. To add a little extra fall flare, you can throw in some dried cranberries after it’s cooled! Just be careful or you’ll eat the whole batch in one sitting!


Ingredients

Scale
Optional Addition:
  • 1/4 cup currants or raisins (make sure no sugar or oil has been added)

Instructions

  1. Preheat your oven to 300 degrees.
  2. In a medium-size skillet, melt butter over medium heat. Add maple syrup and coconut palm sugar and stir.
  3. In a small bowl, mix together remaining ingredients.
  4. Once coconut oil, syrup and sugar is a liquid (generally about 30-60 seconds), immediately add dry ingredients and mix well. Remove from stove top and spread granola on a parchment paper lined baking tray. Make sure that the granola bakes close together (do not spread apart on the baking tray) to ensure you get clusters.
  5. Placing tray on middle/top rack in oven, bake for 20 minutes. Remove parchment paper and granola from tray; let granola cool. Add dried currants and enjoy!
  6. This will stay good for about a week in an airtight container on the countertop and longer in the fridge. We recommend keeping it in the fridge so it stays nice and crunchy.

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Keywords: Pumpkin Granola

Category :Recipes
Method :Sheet Pan, Too Easy
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