Pumpkin Granola

Prep Time

10 minutes

Cooking Time

45 minutes


6 servings


1 cup old-fashioned oats {certified gluten-free}
1/2 cup pumpkin seeds
2 tablespoons chia seeds
2 tablespoons hemp seeds
1/4 cup unsweetened shredded coconut

3 tablespoons coconut oil
2 tablespoons pumpkin pureé
2-3 tablespoons pure maple syrup, grade b OR coconut sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice {or 1/2 each ground ginger, nutmeg, & cloves}
1/2 teaspoon cinnamon, ground
Pinch of sea salt


Preheat the oven to 250 degrees. Line a large baking sheet with unbleached parchment paper and set aside.

Combine the oats, and all the seeds and coconut flakes in a large mixing bowl. In a separate bowl combine the coconut oil, pumpkin puree, syrup, vanilla, spices and salt. Whisk together until smooth.

Pour the spiced pumpkin mix over the dry ingredients and mix until well coated. 

Spread the granola out on the baking sheet and bake for approximately 45 minutes.{I have only made this recipe using a convection oven}. 

Stir the granola about every 15 minutes to be sure that it is cooking evenly and not burning.

Remove from the oven and allow to cool completely.

Store in a glass, air-tight container.