![['Close-up view of a bowl of cinnamon pumpkin granola with nuts and seeds.', 'Side view of a colorful mix of cinnamon pumpkin granola with coconut flakes.', 'Detailed image of a delicious gluten-free granola featuring pumpkin puree and spices.', 'Close-up of crunchy granola made with almonds, pecans, and pumpkin, garnished with dried fruit.']](https://timetocooks.com/wp-content/uploads/2026/07/cinnamon-pumpkin-granola_1_U1-300x300.webp)
Cinnamon Pumpkin Granola (gluten free, Paleo)
A delicious, crunchy granola made with nuts, seeds, pumpkin, and warm spices, perfect for a healthy breakfast or snack.
Ingredients
nuts & seeds
- 1.25 cups almonds
- 1.25 cups pecans
- 0.5 cups walnuts
- 0.25 cups sunflower seeds
- 0.25 cups pumpkin seeds
additional ingredients
- 1 cup coconut flakes unsweetened
- 1 can (15oz) pumpkin puree just pumpkin
- 0.25 cups coconut oil melted
- 0.25 cups Swerve sweetener can use coconut sugar if Paleo
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup dried fruit optional
Instructions
- Preheat oven to 250°F (120°C). Mix coconut, nuts, and seeds in a large bowl.
- In a separate bowl, combine pumpkin puree, sweetener, coconut oil, vanilla, and cinnamon. Mix well.
- Pour pumpkin mixture over nuts and seeds, stirring to coat evenly. Spread on a parchment-lined baking sheet.
- Bake for 2 hours, checking occasionally. Let cool completely before storing.
Notes
Store in an airtight container. Use as cereal, topping, or snack.