Grain-free, nut-free, and refined-sugar-free, this Spiced Pumpkin Seed Granola is full of monounsaturated fats and fiber for a delicious breakfast addition or filling snack. Keep it on hand to top smoothie bowls, serve as cereal with fresh fruit, add to yogurt, and more! Gluten-free and Paleo options.
Granola That’s Perfect for Snacking!
Who doesn’t love a good homemade granola? Personally, I try to keep some on hand at all times to throw in yogurt bowls, add to my morning oatmeal, or simply grab a handful as I walk out the door. Sometimes, I even toss some in a baggie and keep it in my purse for easy on-the-go snacking.
However, store-bought versions aren’t always the most allergy-friendly or nutritious options! Between the nuts, added sugars, and grains included in most varieties, it can be difficult to find one that meets your dietary needs, especially if you’re packing school lunches. Luckily, this gluten-free granola is made with all-natural ingredients and a variety of seeds to keep you full and satisfied.
Nut-Free Granola Ingredients
I swear they come out with more unique items every year, especially when it comes to all things pumpkin! However, what I don’t notice a lot of is nutrient-rich ingredients or whole foods listed on the nutrition labels! So, I decided to change that by creating my own version of healthy homemade granola.
- Pumpkin Seeds – Tiny but mighty, pumpkin seeds are a great source of iron, zinc, magnesium, and many other nutrients. They help reduce the risk of developing cancer, help regulate blood sugar levels, and improve heart health just to name a few benefits.
- Sunflower Seeds – Sunflower seeds are a great source of a wide variety of nutrients but are especially high in selenium and vitamin E and can help reduce inflammation, prevent heart disease, and the development of type 2 diabetes.
- Sesame Seeds – One serving of sesame seeds contains 12% of the RDI (recommended daily intake) of fiber, is a good source of plant-based protein, and may help lower blood pressure and triglyceride levels.
- Flax Seeds – Flax seeds are high in omega-3 fatty acids, lignans, and fiber. As a result, they can help regulate digestion, lower blood pressure, and improve cholesterol levels.
- Unsweetened Coconut – High in medium-chain triglycerides, coconut is also a great source of manganese, copper, and selenium. As a result, it can help reduce cholesterol levels and aid in fat loss.
Note: If you don’t have sesame seeds you can substitute them with another ¼ cup of sunflower seeds.
DIY Pumpkin Spice Seasoning
Of course, you can always use a pre-made pumpkin spice seasoning. However, it’s super easy to make on your own. All you have to do is combine ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛-1/4 teaspoon allspice or star anise, and ¼ teaspoon nutmeg. Make sure to mix the spices evenly, and keep them in an airtight container.
Or, if you prefer a chai-spiced granola, replace the pumpkin spice seasoning with ¼ teaspoon ginger, ¼ teaspoon cardamom, and ⅛ teaspoon clove.
How to Make Pumpkin Seed Granola
With just a few simple steps, this recipe will have your whole house smelling like a warm pumpkin pie thanks to the warm spices and roasted nuts!
- Combine. Add all of the ingredients to a large mixing bowl except the coconut flakes, and give them a stir to combine.
- Spread. Disperse the mixture evenly on a lined baking sheet.
Pro-Tip: For evenly cooked granola and a crispy texture, make sure none of the pieces are overlapping.
- Bake. Place the baking sheet in the oven at 325 degrees Fahrenheit, and let the granola cook for 20 minutes. Then, add the coconut to the pan, and mix everything with a spoon before placing it back in the oven for another 5-7 minutes to allow the coconut to toast.
- Cool. Remove the pan, and let the granola cool completely before breaking it into pieces.
Note: For less granola clusters, be sure to mix seeds in the oven every 5 minutes. Or, if you want more “clusters” leave the seeds untouched until they have finished cooking.
Serving Suggestions
In all honesty, there are no rules when it comes to eating granola. Spoon it, shake it, grab it by the handful, it all works!
However, if you’re looking for specific ways to use this gluten-free granola, try adding it to oatmeal or yogurt, on muffins, toss it on a salad, try my date cake yogurt bowl, or serve it as a cereal with milk and fresh fruit!
How to Store Pumpkin Seed Granola
Once fully cooled, this recipe is best kept in an airtight container for up to 3 weeks. For optimal freshness, I recommend storing it in the refrigerator. Or, make a big batch, and place it in the freezer for up to 8 months.
Pro-Tip: To use frozen granola, thaw it in the fridge. Then, place it back in the oven for a minute or two in order to allow it to crisp up again.
More of Our Favorite
Homemade Granola Recipes
Spiced Pumpkin Seed Granola (Grain free, Nut Free)
- Total Time: 30-32 minutes
- Yield: 4 to 5 servings 1x
- Diet: Gluten Free
Description
This homemade spiced pumpkin seed granola is made with healthy fats and natural sugars for a nut-free, grain-free snack! Vegan and Paleo.
Ingredients
- 1 cup raw pumpkin seeds
- ⅔ cup raw sunflower seeds
- ¼ cup raw sesame seeds
- 2 Tablespoons flax seeds
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice (or homemade version below)
- ¼ teaspoon sea salt or coarse kosher salt
- ¼ cup maple syrup
- ⅓ to ½ cup unsweetened coconut
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Add all the ingredients (minus coconut) to a mixing bowl in the order listed. Stir to combine.
- Spread the mixture evenly onto a prepared baking sheet and place it in oven.
- Bake at 325 degrees Fahrenheit for 20 minutes. (see notes)
- Add coconut to the pan and mix with a spoon, evenly. Place the baking pan back in the oven so the coconut can toast for an additional 5-7 minutes.
- Then remove pan from the oven, and allow the granola to cool on the pan.
- Once the pan has cooled, the granola should be ready to break into smaller pieces.
- Add any optional mix-ins desired and enjoy!
Notes
For less granola clusters, be sure to mix seeds in the oven every 5 minutes. For more of the “clusters” then leave the granola intact and break it into pieces after it has baked and cooled.
If you don’t have sesame seeds, substitute with ¼ cup more sunflower seeds.
Optional mix-ins include chopped dates, dried cranberries, dark chocolate etc.
Best kept in airtight container for up to 3 weeks. To maintain freshness, store in fridge.
- Prep Time: 5 minutes
- Cook Time: 25-27 minutes
- Category: snacks
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: ¼ to ⅓ cup
- Calories: 273
- Sugar: 7.2 g
- Sodium: 59 mg
- Fat: 21.6 g
- Saturated Fat: 4.5 g
- Carbohydrates: 15.9 g
- Fiber: 4.7 g
- Protein: 8.8 g
- Cholesterol: 0 mg
Definite winner. My husband’s review: “Worth eating off the floor if any of it happens to wind up there.” I guess I know how things went when I asked him to put it up for me. 😂 Thanks for a great recipe!
haha that is awesome, Noelle! I love that dedication. LOL! Tell him the 5 second rule doesn’t apply for this recipe. 🙂
I love this granola! The only thing I swapped was the flax seeds for hemp seeds, because I only had flax meal and that would have been a mess to use. I used a little more cinnamon and salt also. After it was cooled down I added dairy free dark chocolate chips. I gifted some of it and am now working on eating the rest! Thank you for this lovely recipe!
I’m so glad! I like the hemp seed option too. Nice touch Karen!