Grain-Free Pumpkin Granola

Crunchy texture, warm flavors, and reminiscent of fall, this granola is perfect for gluten-free cereal lovers. 


½ cup unsweetened shredded coconut

2 cups slivered raw almonds

1 ½ cup whole hazelnuts

1 cup raw pumpkin seeds

3 tablespoons chia seeds

1 tablespoon flax seed meal

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

3 tablespoons honey

3 tablespoons maple syrup

3 tablespoons coconut oil

¼ cup pumpkin puree

Optional: 1-2 cups mixed dried fruit (I used a mix of cranberries, cherries, blueberries, and golden raisins)


Preheat oven to 325 degress Fahrenheit. In a large mixing bowl, combine dry ingredients (coconut through salt). In a medium mixing bowl, combine wet ingredients (honey through pumpkin puree). Pour wet mixture into dry mixture and, you guessed it, combine. Easy!

Spread granola mixture into a single layer on a well-greased baking sheet. Bake for about 25-30 minutes, stirring every 10 minutes or so, or until granola is completely dry but not burnt. I started keeping an eye on mine around the 20 minute mark! Once cooled, stir in dried fruit if using and enjoy! We ate ours with almond milk and fresh berries.