Pumpkin Pie Granola

I’ve been on a cereal kick lately.  I dunno…I think it’s because I read the article on LBEB criticizing “clean” eating and the constant references to Cinnamon Toast Crunch were getting to me.


My latest concoction is granola, fried apples, and almond milk.  Fall in a bowl.  I love Fall.  Find me a place where it’s Fall year-round and I’ll never, ever leave.


So…you don’t like eating granola like cereal?  How bout…on baked apples…on ice cream (or banana froyo!)…on pancakes or french toast…as a topping for banana bread…instead of bread crumbs in stuffing (no, really!)…

Adapted from this recipe.

Pumpkin Pie Granola
Prep time:
Cook time:
Total time:
Serves: 8
  • ½ cup sliced almonds
  • ½ cup pumpkin seeds
  • ½ cup pecans, chopped
  • 1/2 c raisins
  • 1/2 c dried cranberries (or any other dried fruit you’d like!)
  • 2/3 cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup maple syrup (optional if on 21DSD)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin pie spice
  • pinch salt
  1. Mix everything together in a big bowl.
  2. Spread on a parchment lined baking sheet.
  3. Bake for 20 minutes at 325. Remove from the oven and stir everything around a bit.
  4. Return to the oven for 20 more minutes.
  5. Remove from the oven and let cool completely.


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9 thoughts on “Pumpkin Pie Granola

  1. Donna

    THIS…what I have been craving and searching for since going “Paleo”…I too truly MISS cereal and granolas in any form …and this truly IS “Fall in a Bowl”…..I am loving you for this particular offering….Equally loving you for not making it so amazingly NUT-HEAVY…as so many paleo granolas can be….a huge “MERCI”…

  2. Cami

    I’m currently on Whole 30, but this is calling to me. Is there a HUGE difference without the maple syrup? I don’t want it to end up being less than its best, so I’m curious to know your assessment of what the sweetness is like without the syrup.

    Obviously it’s better with syrup (isn’t everything?!) but if it’s still epic without it then I’m going to have to make it and bury my face in it later, because I can’t stop thinking about it.

  3. Tgipaleo

    I honestly think the stuff is naturally sweet enough without the syrup! Other than the lack of “maple-y” undertones I don’t think you’ll miss it ;-)

    1. Cami

      Thanks so much for your response! I know *technically* making paleo-fied foods isn’t Whole 30 approved, but this is my third one now so I think I’m good ;) Can’t wait to make it!

      1. Tgipaleo

        I’m the same way…I’ve come to totally ignore the Paleo-fying rule after multiple Whole 30’s!

  4. Amanda J

    hiya! this is my first time posting (but I’ve been a blog follower/stalker for a while now). I made this granola (double batch) tonight and ohmylordy – my apartment smells like pumpkin heaven! Also, I used walnuts, pecans and some flax (because that’s what I had on hand) and also left out the additional sweetener and crans and it STILL tastes amazing! I’m *trying* to cut back a bit on the sugar stuff, but I love how naturally sweet this is from the coconut and sprinkling of raisins. Thanks for the awesome recipe!

  5. Pingback: Coconut Pumpkin Pie | lovelyseasonscomeandgo

  6. Pingback: This Apple Pecan Crisp is a healthy version with lots of apples, cranberries, pecans and granola.

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