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

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! I 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. My personal favorite brand of yogurt to eat my pumpkin granola with is Nancy’s Yogurt.

My go-to “ice cream” is So Delicious’s Coconut Milk Vanilla Bean Frozen Dessert (which is dairy-free and has no sugar added).

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

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Crunchy Pumpkin Spice Granola
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Main ingredients:
Optional Addition:
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Main ingredients:
Optional Addition:
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.
  5. Remove from stove top and spread granola on a parchment paper lined baking tray.
  6. Make sure that the granola bakes close together (do not spread apart on the baking tray) to ensure you get clusters.
  7. Placing tray on middle/top rack in oven, bake for 20 minutes.
  8. Remove parchment paper and granola from tray; let granola cool.
  9. Add dried currants and enjoy!
  10. *Will stay good for about a week in an airtight container. We recommend keeping it in the fridge so it stays nice and crunchy.
Recipe Notes

You can substitute butter for 100% cold pressed virgin coconut oil.

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