Pumpkin Granola

Granola is not usually an option for those who have multiple food allergies.  Well, not any more!  This recipe is delicious and will fill your house with amazing Fall aromas.

It's not very labor-intensive, either, and full of healthy, protein-packed ingredients.  You just lightly toast the oats and quinoa and then mix them with all of the other dry ingredients.  This recipe contains no nuts, but if you can have them, go ahead and add some of your favorites.  

The next step is to mix together the wet ingredients and spices.  This mixture is full of antioxidants and healthy fats.  Pour the wet mixture into the dry mixture and mix well.  Then, spread it all out on a parchment-lined baking sheet and bake for 40 minutes.

The finished product is not only beautiful, but it is incredibly delicious!  It would be wonderful by itself, topped with milk (we like coconut), or with some vegan yogurt.  

Shared on: Gracelaced MondaysGluten-free MondaySlightly Indulgent Tuesday, Tasteful Tuesdays, Allergy Free Wednesdays, Real Food Wednesday, Tastetastic Thursday, Full Plate Thursday, Gluten free Fridays, Foodie Friday, Whole Food Fridays


Pumpkin Granola


1/4 c uncooked quinoa, rinsed well and patted dry with a paper towel
1 1/2 c rolled oats (gluten-free)
1/4 c ground flax (or ground chia if you have a flax allergy)
1/2 c pumpkin seeds (pepitas)
1/2 c shredded coconut
1/2 c dried cranberries

1/2 c pumpkin puree
1/3 c coconut oil, melted
1/3 c maple syrup
1 t vanilla
1 T cinnamon
1 t nutmeg
1/4 t ginger
1/8 t ground cloves
pinch kosher salt


  1. Preheat oven to 325 degrees.
  2. Spread oats and quinoa out on a parchment-lined baking sheet and toast in the oven 10 minutes, stirring once.
  3. Removed the oats from the oven and add to a medium bowl, along with the ground flax, pepitas, coconut, and cranberries.
  4. In a small bowl, combine the pumpkin, coconut oil, syrup, vanilla, and spices. Pour over the oat mixture and stir together with a spatula.
  5. Pour the mixture onto a parchment-lined baking sheet, using a spoon to spread out the mixture evenly.
  6. Bake 30-40 minutes, stirring the granola half-way through.
  7. Let cool for 15-20 minutes to allow the granola to harden.
  8. Enjoy by itself, topped with dairy-free milk, or with some vegan yogurt.  
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  1. This granola looks delicious! I love how it's low in sugar too. And pumpkin anything is the best. ;) Thanks for sharing!

    1. Thanks, Gabriela! I hope you give it a try - your house will smell wonderful!

  2. Hi Angie,
    I just love your Pumpkin Granola, I am making some this weekend, can't wait. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Thanks, Helen! Let me know how much you like it!

  3. This is lovely. The internet is FLOODED with pumpkin right now, your idea/recipe is the only one that's really caught my attention. Thanks so much for sharing!

    1. Wonderful, Little Sis! Yes, it seems like most pumpkin recipes are desserts, rather than healthy foods. I'm glad this caught your eye!

  4. This looks and sounds amazing! Truly you had me at pumpkin! I love pumpkin this time a year! PS, voted for you today!!
    Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com

  5. I am so excited to try this, and I think that I will have a day coming up where I can make it! I just have a question. My little guy has a flax allergy and we have never tried chia. Do you think the recipe would work without the ground flax/chia? Is there a different substitute? In spite of our 20 odd food allergies, wheat is not a problem. Do you think regular flour would work? Thanks! I'm enjoying your awesome work :). -Jessica

    1. Hi Jessica! Thanks for your kind words. Since your little guy can have wheat, I would substitute some wheat germ for the flax. It would add some nice crunch and healthy fats. Otherwise, just leave it out. It's really in there for the omega 3's. Enjoy!