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No Thanks
Eat Well Nov. 29. 2013
Snacks

Pumpkin Spice Granola

Nov. 29. 2013
Snacks
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

Well friends, I hope you all had a beautiful Thanksgiving! Actually, I still have a couple left this weekend- hey, the more the merrier right? Today I wanted to share possibly the last pumpkin recipe I’m sharing this season (sad I know) as a farewell to November, Pumpkin Spice Granola. This granola is loaded with some of my favorite nuts, seeds, pumpkin spice, and pumpkin puree; it’s the runner-up favorite to my beloved Maple Banana Nut Granola.

This granola is slightly sweet (not as sweet as the Maple Granola Nut) and has a delicious and amazing flavor of pumpkin and pumpkin spice. I’ve been enjoying this granola lately with a little homemade Almond Milk with sliced bananas or blended bananas with almond milk, which creates a super thick and sweet milk. I’ve shared several ways on how to enjoy and use granola on my other granola post, so check back to that one to see!

After an evening of eating heavier meals, snacking all day long for Thanksgiving, or if you’re like me I have several Thanksgivings every year; by the time Thanksgiving is over my body is CRAVING lighter and easy to digest foods. If you’ve been keeping track on my Thanksgiving Menu, that’s not so difficult! All of my recipes on the holiday menu are gluten free, plant-based, and will keep you feeling satisfied after the meal, not lethargic or bogged down in energy.

This granola is a great breakfast post Thanksgiving, as a snack, or my favorite topped on my Stripped Green Smoothie Bowl! It’s nutrient dense, filling, and full of healthy fats, protein, and fiber to keep things digesting and moving along (hey I’m a dietitian, we talk about these things).

    

 

Pumpkin Spice Granola
Recipe Type: snack, breakfast
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10+
A nut and seed gluten free granola with flavors of pumpkin and pumpkin spice.
Ingredients
  • 1½ cup rolled oats, gluten free
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup pumpkin puree
  • ½ cup raw walnuts
  • 1/2 cup flaxseeds
  • 1 banana, very spotted and ripe
  • 3 tablespoons of maple syrup
  • 1 tablespoon of almond butter
  • 1 tablespoon organic coconut oil
  • 1 tablespoon pumpkin pie spice (you can add more if you like it very seasoned!)
  • 1 teaspoon ground cinnamon
  • fresh ground nutmeg after it’s out of the oven
  • pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees F
  2. Mix all dry ingredients (except bananas, pumpkin puree, maple syrup, coconut oil and almond butter), into a large mixing bowl.
  3. Combine bananas, pumpkin puree, maple syrup, coconut oil, and almond butter into a food processor or you may mash with the back of a fork until smooth.
  4. Take this banana “wet” mixture and pour into the large mixing bowl filled with dry ingredients.
  5. Stir until everything is well coated and spread evenly on a lined baking sheet.
  6. Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
  7. Let cool completely before you store the granola in an air tight container at room temperature (will keep for weeks).
  8. Enjoy!
Notes
SWEETER // add more banana, maple syrup, or use stevia very last to taste[br]If you don’t have almond butter use peanut butter[br]If you’re allergic to any of the mentioned nuts or seeds, simply replace that nut/seed with something you can tolerate

 


GIFT IDEA // The holidays are still blooming and homemade granola or a nut and seed mixture like this is another great gift idea (just like the Chia Jams or the Fruit Butters). They’re affordable, healthy, and you’re showing your loved ones your truly care about their health and wellness when giving them something they don’t only enjoy eating, but their bodies will enjoy feeling nourished!

HOW TO: 

  • Use an old mason jar or canning jar with the removable lids/screw tops.
  • Take the flat lid cover off the ring lid and paint it with chalkboard paint.
  • Label it Pumpkin Spice Granola. You can also glue a cute fabric swatch, piece of scrapbook paper or any other fun design on the top of the flat lid cover instead.
  • Next, place the flat cover lid in the ring lid portion and screw on the jar. You can also wrap twine or hemp string around it for an even more rustic and homemade look.
  • Another idea is to purchase fun chalkboard paint stickers and stick the label on the outside of the jar and write on it, not only is it a great gift but you’re also giving them a reusable jar for future safe storing and use!

I hope you all enjoy this one as much as I do! Comment below on how you use granola or what other flavors you’d like to see made into a granola.

Have a beautiful day,

xx McKel

The Recipe

Serves 10+

Print

Ingredients:

  • 1½ cup rolled oats, gluten free
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup pumpkin puree
  • ½ cup raw walnuts
  • 1/2 cup flaxseeds
  • 1 banana, very spotted and ripe
  • 3 tablespoons of maple syrup
  • 1 tablespoon of almond butter
  • 1 tablespoon organic coconut oil
  • 1 tablespoon pumpkin pie spice (you can add more if you like it very seasoned!)
  • 1 teaspoon ground cinnamon
  • fresh ground nutmeg after it’s out of the oven
  • pinch of sea salt

Directions:

  1. Preheat oven to 350 degrees F
  2. Mix all dry ingredients (except bananas, pumpkin puree, maple syrup, coconut oil and almond butter), into a large mixing bowl.
  3. Combine bananas, pumpkin puree, maple syrup, coconut oil, and almond butter into a food processor or you may mash with the back of a fork until smooth.
  4. Take this banana “wet” mixture and pour into the large mixing bowl filled with dry ingredients.
  5. Stir until everything is well coated and spread evenly on a lined baking sheet.
  6. Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
  7. Let cool completely before you store the granola in an air tight container at room temperature (will keep for weeks).
  8. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • Granola is my favorite breakfast. I also eat it with almond milk or on top of a smoothie. Adding pumpkin to granola is such a great idea!

    • Hi Laura, Wonderful! I’m so glad you’ll try it and love it 😉

    • Sara Teegarden

      Hi, someone else asked my question but I didn’t see an answer 😉 Do you soak (and dehydrate?) all the nuts, seeds and grains in these kind of recipes? I am just starting out with eating this way and was unsure… so excited about your site!

      • welcome to my blog! You definitely can soak, sprout, and dehydrate nuts and seeds if you have the time to do so and you enjoy doing htat. Otherwise I just use raw nuts/seeds since I’m baking it. xx

  • cherlyn

    Hi there, did you use ground flax seeds or whole flax seeds in this recipe?

    • Hi Cherlyn,
      I used whole flaxseeds, but you may use whatever you have on hand or prefer. I hope you love it!

  • I am obsessed with granola. For reals, it’s one of the only foods that has kept me from going entirely paleo (with the exception of red bliss potatoes but that’s a whole other story…) Anyway, I would LOVE to see a holiday specific granola that I can top on one of your smoothie bowls. Peppermint perhaps? Anything to get me in the holiday spirit first thing in the morning is perfect! Smoothie bowls have become my new go-to when I’m switching up my acai bowl! Thanks!!

    • Hi Kristina,
      Hahah, I love granola too! YES, I actually have something special in the works for a holiday granola 😉 you read my mind!

  • This looks so yummy! I love making granola, but have never experimented with using pumpkin puree before. (And of course, I have some pumpkin puree that I’m just dying to use.) Thanks for sharing the recipe. 🙂

    • HI Melissa,
      Thank you so much for sharing, I hope you love it! It’s my favorite with almond milk or the Stripped Green Smoothie Bowl 🙂

  • Nicole

    I was wondering if you could replace maple syrup with agave nectar?

    • You could, although I don’t recommend agave. It’s a health food that’s not healthy at all- high in fructose!

  • jeannie wiegand

    Could you please list a healthy alternative to coconut oil. I am allergic but would love to try these recipes!

  • susie owen

    Just made this…. so yummy! Thank you..looking forward to more wonderful recipes 🙂

  • Natalie

    Hi Mckel,

    This recipe looks amazing, I’m going to make it this weekend. I was just wondering if you had the nutritional information for the recipe?

    Thanks!

    • Hi Natalie,
      Not for this recipe, you can simply figure it out by entering it in myfitnesspal.com 😉 Hope you enjoy it!

  • Emma

    I read above that you can use ground flax, but is it true your body cannot absorb the nutrients from whole flax seeds? Thanks!

    • Flax seeds whether ground or whole contain fiber, fats, and protein. Ground flax is a bit easier on digestion that whole forms but you will still get great nutrition from whole seeds.

  • Megan

    What can I use in place of oatmeal if I do not have it on hand?

    • You can just use extra nuts/seeds! Although the oats are great for the carbs, fiber, and give it a crunchy texture. Either way, it’ll be delicious- how can you really go wrong with pumpkin and spice? 😉

  • Swoon! I’m a sucker for all things pumpkin! Can’t even wait to make a nut free version. Thanks for the inspiration!

  • Dominika

    Just made this granola and it is soooo yum!!!! 🙂

  • Abby

    Hi! So I made this granola last night, and it tastes wonderful! My only question is how do I make it more crunchy? I cooked it for 15 minutes each time, but it still wasn’t crunchy like granola usually is. Should I just stick it back in the oven and cook it a bit longer? Thanks! Such a great recipe!

    • Always use your kitchen intuition! It seems you just needed to bake it a little longer- all of our oven settings are different. Try adding 10 minutes at a time and let it cool completely before storing 😉

  • Kelly

    Made this last Sunday night and have been having it either with banana and almond milk or on top of green smoothies all week for breakfast. Really delicious, thank you!