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Full disclosure: I have an addiction to granola, and tend to make a batch almost every weekend. It’s that combination of sweet and salty with lots of crunch that does it for me. This past weekend, I wanted to lean into all the seasonal pumpkin vibes and decided to try a healthy granola with peak fall flavors. The result was this insanely delicious pumpkin spice grain-free (and gluten-free) granola that might be on repeat straight until spring.
This is a simple, make-ahead recipe that’s full of crunchy texture and warming flavors that make even a bowl of yogurt feel exciting. It’s the kind of easy, nourishing breakfast (or snack) you can prep on the weekend and enjoy all week—over cottage cheese toast, with your milk of choice, or simply by the handful when you need a quick and delish snack. Bonus that when it’s in the oven, your kitchen is filled with the most comforting scents—perfect for early fall mornings or sharing with friends at your next autumn gathering.
What You’ll Need to Make This Grain-Free Granola
- Seeds: This granola starts with a mix of pumpkin seeds, sunflower seeds, and hemp seeds for a crunchy, protein-packed base.
- Nuts: Slivered almonds and chopped pecans add warmth and a satisfying texture.
- Unsweetened coconut flakes: These give a subtle sweetness and light crunch.
- Egg white: Helps everything stick together while keeping the granola light and crisp.
- Pumpkin puree: Brings natural sweetness and that unmistakable fall flavor.
- Maple syrup: A touch of liquid sweetness to coat the granola and help it caramelize.
- Cinnamon: Adds just the right hint of warm spice.
- Pinch of kosher salt: Balances the sweetness and enhances all the flavors.
- Cooking spray: To lightly grease the baking sheet so nothing sticks.
My Favorite Ways to Enjoy It
- Over yogurt: A bowl of creamy Greek yogurt with some berries and this granola is my go-to breakfast—it literally never gets old.
- With milk: Pour into a bowl and devour like your favorite cereal, but one that’s extremely good for you with no processed ingredients.
- As a snack: Grab a handful straight from the jar for an easy, on-the-go energy boost.
- With fruit: Pair with caramelized bananas or apples for a naturally sweet treat that doubles as dessert (so good!).
- On salads or oatmeal: Add a little crunch to savory or warm dishes to elevate the meal with texture and flavor.
Description
This crunchy, pumpkin-spiced granola is a simple, make-ahead breakfast that’s perfect for fall mornings. Packed with nuts, seeds, and a touch of maple syrup, it’s grain-free, naturally sweetened, and endlessly versatile
- 1 1/2 cups seeds: I like a mix of pumpkin seeds, sunflower seeds, and hemp seeds
- 1–2 cups nuts: I used slivered almonds and chopped pecans
- 1/2 cup unsweetened coconut flakes
- 1 egg white
- 2/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1/2 teaspoon cinnamon
- pinch of kosher salt
- cooking spray
- Preheat oven to 300°F.
- Add nuts, seeds, and coconut to a mixing bowl.
- In a small bowl, combine egg white, pumpkin, maple syrup, cinnamon, and salt. Whisk together, then pour over the nut mixture. Stir together until the nuts and seeds are all coated in the pumpkin.
- Spray a parchment-lined baking sheet with cooking spray. Spread the granola in an even layer, pressing it down so that it’s as evenly distributed as possible.
- Bake for about 30 minutes, flipping halfway through with a spatula. Keep an eye on it—you really just want to cook it until everything is golden brown and beginning to get crunchy.
- Remove from oven and let sit until completely cool–it’ll continue to get crispier as it cools.
- Serve with yogurt, chia pudding, or with milk of choice poured over. This granola is best if you keep it in the freezer for max crispiness—it will keep for up to a month.
