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This grain-free granola has the subtle flavor of pumpkin, with added sweetness from raw honey. It is delicious at any time of the year.

We’re dangerously close to over-dosing on pumpkin here, but that’s not stopping me from sharing this Pumpkin Grain-free Granola recipe with you today:

It all started when I got my annual 10-pound raw almond shipment from Briden Wilson Farm (no affiliation, I just love this family farm and I trust that their almonds are raw and unpasteurized):

My other inspiration was from the Paleo Magazine Holiday Cookbook (read my review) and, more specifically, the gorgeous Pumpkin Granola recipe from Erica Wayt over at Real Simple Good. Click through to see how she transforms her granola into cookies. Brilliant!

My recipe is quite similar to Erica’s. I added on a lot of time to the preparation because I soaked, rinsed, and dehydrated the nuts and seeds prior to starting. You can skip that step, though, and just go straight to the combining of ingredients and baking.

I used a whole box of pureed pumpkin because it adds moisture and sweetness and I highly recommend pulsing the nuts and seeds in the food processor to break them up, because the texture is so important with granola:

This grain-free granola turned out SO good! I’m loving it for an easy pre-workout breakfast, seen here served like a normal person with blueberries, banana, and dairy-free yogurt:

Served like the weirdo I am on top of a green smoothie, ha:

The printable recipe for you:

Pumpkin Grain-free Granola

Author: Carrie Forrest, MBA/MPH
Yield: 10-12
Category: Breakfast

Print Recipe

Description

This recipe was inspired from Erica at Real Simple Good. This grain-free granola has the subtle flavor of pumpkin, with added sweetness from raw honey. It is delicious at any time of the year.

Ingredients

2 cups raw almonds
1 cup raw walnuts
1 cup raw sunflower seeds
½ cup dried currants
1 16-ounce box pumpkin puree
¼ cup raw honey (feel free to substitute maple syrup, to make this recipe vegan)
2 tablespoons coconut oil (melted)
1 teaspoon vanilla powder or the seeds of one vanilla pod

Instructions

If desired, place almonds, walnuts, and sunflowers seeds in a large bowl and cover with water. Soak overnight or at least 12 hours. Rinse well and dehydrate nuts and seeds at a low temperature until completely dry (I usually set my dehydrator to about 125°F for about 10 hours). This step is completely optional.
When you’re ready to make the granola, preheat your oven to 250°F.
Combine the almonds, walnuts, and sunflower seeds in a food processor. Pulse a few times to break up the nuts, but don’t over-process.
Pour the nuts and seeds into a large bowl. Add the currants, pumpkin puree, honey, oil, and vanilla and stir well.
Pour the mixture onto two parchment-lined baking sheets and use a spatula to spread evenly. Then, bake the granola for 1 ½ hours or until it starts to turn a golden brown.
Let cool completely and then store in the fridge for up to several weeks.

Items recommended for this recipe:

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