Paleo Pumpkin Granola

Crunchy, flavorful, and irresistibly spiced, this Paleo Pumpkin Granola is the ultimate autumn-inspired snack or breakfast. Packed with wholesome ingredients like raw almonds, pecans, pumpkin seeds, and unsweetened coconut, this grain-free granola gets its luscious fall flavor from creamy pumpkin purée, pure maple syrup, and a warm blend of cinnamon, nutmeg, ginger, and cloves. Baked to golden perfection, it creates delightful clusters perfect for snacking, topping a dairy-free yogurt, or pairing with almond milk. Naturally gluten-free, dairy-free, and loaded with texture and nutrition, this easy-to-make recipe is ready in just 45 minutes and stores beautifully for up to two weeks. Whether you’re following a paleo diet or just craving some autumn comfort, this pumpkin granola is a must-try!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 cup raw almonds
• 1 cup raw pecans
• 0.5 cup raw pumpkin seeds (pepitas)
• 0.5 cup raw sunflower seeds
• 0.5 cup unsweetened shredded coconut
• 0.25 cup pumpkin purée
• 0.25 cup pure maple syrup
• 2 tablespoons coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 0.25 teaspoon ground ginger
• 0.125 teaspoon ground cloves
• 0.25 teaspoon sea salt
• 0.5 cup dried cranberries (unsweetened, optional)

Directions

Step 1

Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper.

Step 2

Roughly chop the almonds and pecans. Add them to a large mixing bowl along with the pumpkin seeds, sunflower seeds, and shredded coconut.

Step 3

In a separate medium-sized bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth.

Step 4

Add the cinnamon, nutmeg, ground ginger, ground cloves, and sea salt to the wet mixture. Stir well to evenly distribute the spices.

Step 5

Pour the wet mixture over the nut and seed mixture. Stir until all the dry ingredients are thoroughly coated.

Step 6

Spread the granola mixture evenly onto the prepared baking sheet, pressing it down gently to form a single layer.

Step 7

Bake for 25-30 minutes, stirring once halfway through to ensure even browning. Keep a close eye during the last few minutes to avoid burning.

Step 8

Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.

Step 9

Optional: Once cooled, stir in dried cranberries for a hint of sweetness and chewiness.

Step 10

Store the Paleo Pumpkin Granola in an airtight container at room temperature for up to 2 weeks. Serve on its own, with almond milk, or as a topping for yogurt!

Nutrition Facts

Serving size	(664.7g)

Amount per serving	% Daily Value*
Calories	3316.4

Total Fat 272.7g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 17.3g
Cholesterol 0mg	0%
Sodium 627.7mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 55.0g	0%
Total Sugars 114.8g
Protein 73.5g	0%

Vitamin D 0IU	0%
Calcium 647.2mg	0%
Iron 19.5mg	0%
Potassium 3016.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 8.3%

Carbs: 22.5%