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Pumpkin Spice Granola

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

It's all things Pumpkin Season and that means it's time for some Pumpkin Spice Granola! If you haven't tried this yet you don't know what you are missing! It's crunchy and yummy as a snack or in a breakfast bowl with some yogurt and an apple cut up. The smells coming from your kitchen will have the family gathering round in no time! It stores well in a glass jar for several weeks if it lasts that long!


1 cup raw pepita
1 cup raw cashews
1 cup raw pecans
1 cup raw almond slices
1 cup coconut flakes
2 tblsp pumpkin pie spice, I like Primal Palate

1/4 cup coconut flour

1/8 tsp salt

1 cup pumpkin purée

2 tbsp coconut oil, melted

1 cup dried cranberries or raisins

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 325˚
Line a rimmed baking pan with parchment
Mix all dry ingredients except cranberries in a bowl
Mix oil and pumpkin in a bowl
Combine together and mix well
Spread on pan and bake 25 minutes
Stir and bake 20 minutes longer
Watch that it does not brown too much
Let cool and add cranberries or raisins
Let air dry for at least an hour before storing in a glass jar.
Enjoy this recipe by Penny's Primal!

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