Pumpkin Spice Grain-Free Granola (Paleo Pumpkin Granola!)

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Looking for a healthy alternative to the countless treats sneaking into our kitchens and tempting us from every angle this holiday season?  To call this pumpkin spice grain-free granola “granola” is an understatement.  It’s really a bit of a hybrid granola/trail mix/sticky goodness.  You could put a handful in a bowl of milk, or you could just scoop it up and eat as you head about your busy afternoon.  It’s sweet enough to be dessert, but filled with hearty ingredients and only natural sweeteners.

Try it sprinkled on a bowl of yogurt (I love making coconut milk yogurt in our Instant Pot, but use whatever yogurt you prefer!)

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Grain Free Sticky Pumpkin Seed Granola {grain-free granola}

A sticky, hearty granola perfect for cold mornings or hungry afternoons on the trail. Written as-is, this recipe is Paleo-friendly and grain-free, with only natural sweeteners. If desired, add gluten-free oats for a less sticky option.

Course: Breakfast, Snack

Cuisine: paleo

Keyword: grain-free granola, pumpkin granola

Author: Angela Sackett | Everyday Welcome

Ingredients

• 3 tablespoons salted butter
• 1/4 cup maple syrup
• 2 tablespoons blackstrap molasses
• 1 tablespoon apple juice
• 1/2 teaspoon vanilla extract
• ¼ cup chopped hazelnuts
• ¼ cup chopped pistachios
• 1 cup raw pecans
• ¼ cup pumpkin seeds
• ½ cup dried cranberries unsweetened
• ¼ cup dates chopped
• 2 tablespoons canned pureed pumpkin
• 1 tablespoon pumpkin pie spice
• *Optional: 1 cup quick-cook oats uncooked

Directions

1. Preheat oven to 200 degrees.
2. In a small saucepan, melt butter, then stir in maple syrup, molasses, apple juice, vanilla, pumpkin, and pumpkin pie spice.
3. Stir with a whisk until ingredients come together and are warmed through.
4. In a large mixing bowl, combine remaining ingredients and toss to combine.
5. *We make a grain-free “sticky” granola with an almost toffee-like texture; if you prefer a more traditional granola, add oats to your mixture.
6. Pour mixture onto a parchment lined rimmed baking sheet, and bake at 200 degrees for 3-4 hours, or until dry.
7. Allow to cool - mixture will crisp as it cools.
8. Crumble into bite-size pieces and eat as a snack or serve with milk.
9. Store in a sealed, covered container up to one month.

We keep a container of this pumpkin granola in the fridge and my daughter loves to take it with her to work for a pick-me-up.  You can also package it in a pretty jar and gift some to a friend!

Inspiring (sticky, sweet, delicious) welcome,

Angela

Looking for other granola ideas?  This cranberry, orange and chocolate grain-free granola is so good – make up a batch and serve it for breakfast, or put it in a pretty jar and gift it to a friend!

Want another delicious granola recipe?  Try these chocolate cherry yogurt parfaits I created for Gluten Free Living Magazine!