Pumpkin Spice Paleo Granola



I spent a good part of this weekend in Palm Springs, California soaking up just a little bit more sun at the ACE hotel before the fall really starts to set in here. It’s still warm in Oklahoma but the high temperatures of the day are steadily getting a little lower and evenings out require a light sweater. The promise of autumn in the air has me prematurely craving carrot soup, roasted root veggies, and pumpkin everything of course.

So yesterday, a particularly laid-back Sunday, I was browsing my Instagram feed and came across this snap of chai spiced grain-free granola Liz was making. Her readers were asking for a recipe (I was secretly hoping for one too) and she was pretty much all but “It’s granola! Just throw together some nuts, seeds, coconut, and a lil’ bit of spice – then roast until browned.” And she’s right. It isn’t rocket science. But here’s where I confess that I have never made my own granola. So I decided to give it a shot and spell it out for those of you who have never made it yourself either.

Pumpkin Spice Paleo Granola 
Okay, so for real. You really don’t need a recipe to make granola. I didn’t really measure out these ingredients – so I’m making an educated guess here. Adjust accordingly based on things you like and don’t like. 

1 cup coconut flakes
1 cup sesame seeds
1 cup pumpkin seeds
1 cup sliced almonds
1 cup chopped walnuts
1 cup raisins
1/2 cup goji berries
1-2 tbs. pumpkin spice
1-2 tbs. cinnamon
1 tsp. salt
olive oil

Preheat your oven to 350F. Line a large cookie pan with parchment paper. In a large bowl mix together the coconut, sesame seeds, pumpkin seeds, and nuts (leave the raisins and berries out). Sprinkle in the pumpkin and cinnamon spices and drizzle with olive oil (probably 2 tbs.). Then shake for a good 30 seconds. Then with a wooden spoon – just to make sure all the spices and oil are distributed evenly. Spread the mixture evenly across the cookie pan and roast until browned – maybe 20 minutes. But keep your eyes on your granola every few minutes – it would be pretty devastating to burn.

Once the granola is browned remove from the oven. Take an even larger piece of parchment paper and line your countertop with it. Transfer the granola from the hot pan to the cool counter and spread the mixture out as thin as possible to let cool. Once cool toss in the bowl and mix in the raisins and goji berries (dried cranberries would be great here too). I’m storing ours in a large glass container and will be eating on it all week.

  1. Emily

    this is tempting. I never really thought of a grain-free granola. But then again, I haven’t needed to. This sounds like it would be good with baked apples.

    side note – pumpkin spice is a THING? Like you buy it in the spice isle? I had no idea. I’m curious whats in it other than cinnamon and nutmeg. cloves?

    • Kathleen

      Yum – it would be AWESOME with baked apples!

      Pumpkin spice IS a thing! I buy a blend from my favorite grocery store, Native Roots in OKC. But it can include ginger, allspice, cloves, nutmeg, cinnamon, etc. You could probably buy it in the spice aisle.

  2. elise

    I make a lot of granola (and muesli) – usually with minimal oats, and ++ seeds/nuts/dried fruit. I have found that a lower oven temp & longer roast time gives me better results than the quick-and-dirty 450. devastating to burn is correct, yeesh.

    my standard combo:
    flax seeds
    sesame seeds
    chia seeds
    sunflower kernals
    almonds (coarsely chopped/slivered)
    pecans (coarsely chopped)
    unsweetened flaked coconut

    dried cranberries/blueberries/both

    for muesli…I toss them together and presto. sometimes I add some gf organic rolled oats, depending on how grain-positive I’m feeling. for granola, I toss it with a bit of olive oil and sometimes a little bit of blackstrap molasses (that flavor! oh my.) and then spread on a parchment-lined baking sheet for about 20 minutes at 350 – check it often. sometimes it needs longer, sometimes less time.

    after the first time making my own, I never went back to store-bought!

    • Kathleen

      Ah – I’m definitely going to try roasting longer at a lower temp. next time. I just didn’t know how that works!

      Also, I’m completely unfamiliar with blackstrap molasses! You’re expanding my world, Elise.

  3. Rachel

    You’re making me hungry! This looks & sounds so delicious!


  4. Nicole

    I am psyched about this! We started eating Paleo about 1 1/2 years ago and one thing I really miss is granola. Sometimes you just need a quick b-fast and/or are not in the mood to cook eggs. Most of the Paleo granola recipes are a tome of ingredients and/or seem like a major pain in the ass to make, but this ROCKS! I can’t wait to try it – thanks for sharing! 🙂

  5. Liz

    Oh praise Yeezus! Thank you for hashing out a recipe and posting this (so I don’t have to). And Elise is spot-on: a longer roast at a lower temperature makes all the difference, if you can make the time.

    • Everything I do. I do it for you. – Bryan Adams

      I’ve updated the recipe for a lower temp / longer roast – I’ll definitely be trying that next time.

  6. Rebecca

    Um, I made chocolate granola last week where the oil was coconut oil…it’s like those crack chocolate covered almonds that are sprinkled with cocoa powder.

    Anyway, this recipe looks much healthier and clean.

    Thanks for this sweet woman. XO

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