Pumpkin spice lover, here, to tell you things have gone a bit too far
I am all for a well-placed dose of pumpkin spice. After all, pumpkin pie is my all-time favorite dessert. But, I'm going to be the first to admit that the pumpkin spice craze is going just a bit too far these days. September 22 hit and out came the pumpkin spice cheese, salsa, tortilla chips, and even kale chips. Yes, pumpkin spice kale chips - because that is super necessary. I saw a box of pumpkin spice tea bags the other day and started to judge their existence until I remembered I have a tin of pumpkin ginger tea at home and quickly quieted my internal rant.
Make homemade Grain-Free Pumpkin Spice Granola instead
This season, skip the artificial ridiculousness and indulge your pumpkin spice cravings in something truly delicious from your own oven. This Grain-Free Pumpkin Spice Granola is one of my favorite ways to shake up breakfast this season. It's full of the gorgeous fall flavors of pumpkin, cinnamon, nutmeg, allspice, ginger, maple, and vanilla. We love eating it on top of yogurt parfaits, smoothie bowls, drenched with milk, or simply on its own as a sweet and healthy snack.
Nut and seed combinations
I prefer to use a mix of pecans, hazelnuts, almonds, and pepitas (pumpkin seeds) for this blend, but feel free to use any combination of nuts you prefer. I highly recommend sourcing nuts out of your local grocers bulk bins if you don't go through nuts very quickly. It's a great way to add a little variety to your mix without being tied to buying large individual bags of each type of nut.
What type of maple syrup is best?
You're going to want to use 100% pure maple syrup for this, not the pancake syrup you find in a plastic bottle. The grade, however, is really up to you. You'll often see variations of pure maple syrup including: Grade A golden, Grade A medium amber, Grade A dark amber, and Grade B. These are all great options made via the same process, but simply vary in color and intensity between seasons. The Grade A golden is often lighter in color as well as flavor, with each subsequent grade darkening in color and deepening in flavor. Just want a little maple flavor? Try a lighter syrup. Prefer more maple flavor? Choose one that is a little deeper in color.
A note for special diets
This Grain-Free Pumpkin Spice Granola is gluten-free, refined sugar-free, dairy-free, egg-free and friendly for Paleo diets.Print
This Grain-Free Pumpkin Spice Granola is one of my favorite ways to shake up breakfast this season. It's full of the gorgeous fall flavors of pumpkin, cinnamon, nutmeg, allspice, ginger, maple, and vanilla. We love eating it on top of yogurt parfaits, smoothie bowls, drenched with milk, or simply on its own as a sweet and healthy snack.
- Preheat oven to 300 degrees F (150 C) and line an XL baking sheet with a silicone baking mat or parchment paper.
- In a large bowl combine coconut flakes, nuts, seeds, and dried currants until well combined.
- Add maple syrup, pumpkin puree, coconut oil, pumpkin pie spice, vanilla, and sea salt. Stir until well combined.
- Transfer mixture to your baking tray and spread evenly.
- Bake for 30-40 minutes, turning with a wooden spoon or spatula halfway through for even browning. Once the granola reaches the 30 minute mark, check every 5 minutes to prevent burning. The nuts should deepen in color, especially around the edges, but not turn black.
- Allow to cool fully. The mixture should break up into chunks when you transfer it to an airtight container and should keep for several weeks when stored in a cool, dry place.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: ½ cup
- Calories: 431
- Sugar: 22 g
- Sodium: 129 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Fiber: 6 g
- Protein: 29 g
Keywords: granola, pumpkin, nuts