Grain-Free Pumpkin Granola

Grain-Free Pumpkin Granola with Almond MilkWhen I moved back East from Portland, Oregon with a suitcase full of nuts and seeds, I didn’t have grain-free pumpkin granola in mind. I just couldn’t handle the idea of leaving my random bags of nuts, seeds and flours behind. So I packed them. One of my favorite things in the world are bulk bins. And if there was a single reason to move back to Portland it would be that bulk bins are everywhere. Not just in whole foods or health food stores; you’d be hard pressed to find any grocery store that didn’t have a bulk section.

My souvenirs from the West Coast were bulk bin items; one of my suitcases had nothing other than a Vitamix, nuts and seeds. This bi-coastal obsession with bulk bins has led to very crowded cabinets; many jars of nuts, seeds and flours stored in random, usually inconvenient, quantities. Out of oatmeal and feeling the pumpkin frenzy that occurs at this time of year, I decided to make a grain-free, oil-free granola, full of fall flavor (and make room in my cabinets). This recipe is highly adaptable; stick with the wet to dry proportions, but feel free to substitute any nuts or seeds you have on hand.

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5.0 from 1 reviews
Pumpkin Granola (Grain-Free)
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A delicious, crunchy grain-free granola. Spiced with fall flavors, enjoy with cold milk, yogurt or ice cream.
Serves: 10
  • ½ cup pure pumpkin puree
  • 1 tablespoon vanilla
  • 10 dried dates soaked over night in just enough water to cover*
  • ½ cup raisins
  • ½ cup coconut, shredded and unsweetened
  • ½ cup almonds, roughly chopped
  • ½ cup walnuts, roughly chopped
  • ½ cup sunflower seeds
  • ½ pumpkin seeds
  • ¼ cup sesame seeds
  • ¼ cup of flax
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • coconut oil for greasing the pan
  1. Preheat the oven to 200 degrees Fahrenheit.
  2. Blend the pumpkin, vanilla, soaked dates and their water in a high speed blender under smooth.
  3. In a large bowl, mix together your nuts, seeds, spices and salt.
  4. Add the pumpkin and date puree and mix with your hands until well combined.
  5. Lightly grease a baking tray with coconut oil. Evenly spread the granola mixture onto the baking tray and bake for 2-3 hours until lightly browned.
  6. Allow granola to cool completely before eating. Enjoy with milk, yogurt or ice cream!
*If you don't have time to soak overnight, you can boil dried dates in enough water to cover until soft (about 10 minutes) or stick in the microwave in enough water to cover (about 3 minutes).




  1. Vanessa says

    I added some quinoa and used chia seeds instead of flaxseeds and it came out delicious! Perfectly crunchy and spicy and not too sweet.

  2. Kate says

    This is perfect!! I just went grain free but was lamenting granola. I’ve been just eating cut up fruit with nuts and chia with milk like it was cereal, but this is so much better! Thanks for sharing. Love the chocolate add-in ideas too! This is an awesome site!

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