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Paleo Pumpkin Spice Granola 3 Ways {nut-free}

It’s time. It’s time for pumpkin, scarves, boots, not sweating when you get in your car, and the best holidays. Before I jump into my ode-to-fall, let me set your mind at ease …

Enthusiastic as I am about my favorite squash, I have no intention of blasting you with 30 different pumpkin recipes. I only have two. At least, I only have two that I’m sharing this year. How about that for a teaser!

My Paleo food blogging colleagues have already been hard at work developing stellar pumpkin-centric recipes. Here are a few of my favorites:

Pumpkin Swirl Brownies by Juli @ PaleOMG

Paleo Starbucks Pumpkin Spice Scone Clones by Vanessa @ Clean Eating With a Dirty Mind

Paleo Pumpkin Gingerbread Cake with Maple Vanilla Frosting by Melissa @ The Clothes Make the Girl

Gluten-Free Pumpkin Bread by Danielle @ Against All Grain

Pumpkin Pie Smoothie by George @ Civilized Caveman

Creamy Pumpkin Moose with Cinnamon Swirl Crumble by Taylor @ Taylor Made it Paleo

Paleo Pumpkin Bars by Elana @ Elana’s Pantry

Pumpkin-Spiced Mini Donuts & Cake Pops by Hayley & Bill of The Food Lovers Kitchen

Paleo Pumpkin Spice Latte by Cassandra @ Fed & Fit {that’s me ..peehee}

Now I understand why people have pumpkin-spific Pinterest boards.

As much as I love spring, summer, and winter all for their charming personalities, fall is my favorite. Fall never disappoints. I find that I’m the most grateful and take whatever I can get from this season. Any drop in temperature, any colored leaf, any whiff of pumpkin spice, any brown or burgundy nail color that I can now get away with …they’re all cherished.

Paleo Pumpkin Spice Granola | Fed and Fit

Now, let’s talk granola. Holy moly this is GOOD stuff. It’s so good, in fact, that I couldn’t just present it one way. I’m presenting it THREE ways. You can use this recipe to make three whole different healthy, nut-free, Paleo-friendly, pumpkin spiced treats! Whoa.

1st, the original …Paleo Pumpkin Spice Granola Bars

They’re chewy, perfectly seasoned, not overly pumpkin-ed goodness. Great for lunches, hiking, sharing with colleagues, or for eating the entire batch standing up in your kitchen before you even get a chance to wrap one up.

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2nd, Paleo Pumpkin Spice Granola

Oh yeah …break it up, pour it in a bowl, and drown in some almond milk. NOM.

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3rd, Paleo Pumpkin Spice Dark Chocolate Granola Balls

This one came to me in a dream. What? Doesn’t everyone dream of things dipped in dark chocolate?

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PS. I totally realize that I cheated. I turned my first of the two pumpkin recipes into three. Sorry I’m not sorry.

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Recipe time!

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First, preheat your oven to 300 F and then measure out 2/3 of a cup of honey.

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Pour it into a small saucepan.

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Next, measure 3 Tbl of Extra Virgin Coconut Oil into the honey. Feel free to use butter here if you like.

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Measure out 1 tsp of vanilla extract into the saucepan.

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Finish it off with ¼ tsp of kosher salt.

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Got it all in there? We’re going to melt it until it’s a bubbling, delicious mess.

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Isn’t this whisk the cutest?! My Mom gave it to me years ago as a joke. Look who’s laughing now! I LOVE it. I use it so much. It’s the perfect size for whisking small batches of salad dressing or granola honey goodness.

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On medium/low heat, whisk the mixture and then let it sit until it starts to bubble. Remove it from the heat.

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Measure out ½ cup of pumpkin puree into the now slightly cooler saucepan.

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Ye? Things are about to get pumpkiney.

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Whisk it up!

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Measure in ½ tsp of ground ginger.

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Then ½ tsp ground cloves.

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Then finally 1 tsp of ground cinnamon.

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This is the trio behind our favorite pumpkin spice blend.

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Whisk until smooth.

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Now, the star of the show …pumpkin seeds {aka, pepitas}. I purchased raw unsalted from the grocery store bulk section.

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Add 2 cups of the pumpkin seeds into a large bowl.

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Next, find some unsweetened shredded coconut {I use Bob’s Red Mill}.

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Measure 1.5 cups into the mixing bowl.

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Next, grab some whole brown flax seeds. Golden flax seeds will work too, if that’s what you have on hand.

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Add ½ cup to the bowl.

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Finally, the golden berries. I love golden berries. One of my readers once said they’re like nature’s sour patch kids. They’re tart, sweet, and far from tasting like a raisin. I dislike raisins.

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We’re adding golden berries to the granola mix because they help bring a bright, tart bite to the rustic sweet granola. Trust me, you don’t want to leave these guys out. You can usually find them in the health food section of most grocery stores.

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Give 1 cup of the berries a rough chop. You can either do this with a knife or in your food processor. I like to chop them a bit because the berries are pretty large, otherwise.

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Add them to the mixing bowl.

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Got all four dry ingredients ready?

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Stir it up!

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Next, pour in your pumpkin spice sticky honey heaven.

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Mmm.

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Stir it well.

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Grab a 9” x 13” metal cake pan, or whatever size you have handy. Line it with some parchment paper —- um, this is important. If you don’t use some kind of non-stick paper or oil with flour, you’ll have a sticky mess in the pan.

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Pour the mixture into the pan!

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Pat it down with either the back of the spoon or press down with another sheet of parchment paper. You want an even, dense layer.

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Bake at 300 F for 25 minutes. When it comes out of the oven, restrain yourself! I know this is difficult. I know how good it smells. You must let it cool so it’ll set in the pan. And so that you don’t burn your mouth.

Cool it on the counter for 3-4 hours {or overnight} so that the granola sets and becomes more firm. If you’re inpatient like me, you can pop the sheet in the fridge {or freezer} until it’s firm.

Once cooled, you get to choose your path! Will you make Paleo Pumpkin Spice Granola Bars? Granola Cereal? How about Dark Chocolate-Dipped Granola Balls?

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Let’s talk all three …

For the bars, cut the granola into the sizes you like. I don’t recommend going too large because these are pretty chewy and they may not hold their shape. Store in the refrigerator.

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Next, the granola cereal! This one is super easy. All you have to do is take a fork to your now cooled granola pan. Stir and scrape until it’s broken up into small granola-like bits. Store it in an airtight jar and enjoy over almond milk. This may be my favorite.

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Lastly, the dark chocolate dipped granola balls. THESE are ideal for sharing. Roll up about 1 Tbl of the cooled granola {you may want to coat your hands in coconut oil so they don’t stick too much}. I recommend you place the balls into the fridge while you prepare the chocolate so that they stay nice and firm. In either your microwave or in a double boiler, melt some dark chocolate. Enjoy Life is a great, trustworthy brand. Dip the balls into the dark chocolate, place on a parchment paper, and store in the fridge so they’ll firm and stay fresh.

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Wasn’t that the best!? I hope you love this recipe as much as I do.

Paleo Pumpkin Spice Granola 3 Ways {nut-free}

Makes 18 bars, 36 balls, and 3.5 cups granola cereal

Ingredients:

2/3 cup honey

3 Tbl extra virgin coconut oil

1 tsp vanilla extract

¼ tsp kosher salt

½ cup pumpkin puree {canned works great}

½ tsp ground ginger

½ tsp ground cloves

1 tsp ground cinnamon

2 cups raw pumpkin seeds

1 ½ cups unsweetened shredded coconut

½ cup whole brown flax seeds

1 cup golden berries, roughly chopped

½ cup Enjoy Life or dark chocolate chips {optional if making the chocolate-dipped balls}

Directions:

Preheat oven to 300 F and line a 9” x 13” metal cake pan with parchment paper.

In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat. Wisk in the pumpkin, ginger, cloves, and cinnamon.

In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped golden berries together.

Pour the liquid honey mixture over the dry ingredients and stir together. Pour the mixture into the parchment paper-lined metal pan and press down until you have an even thickness.

Bake at 300 F for 25 minutes. Remove from oven, let it cool completely, and then place in the refrigerator for one hour or overnight.

Bars: Cut into the bar or square shape you like and store in the refrigerator.

Granola Cereal: Using a fork or spoon, break up the granola mixture into small bite-sized pieces. Store in a jar and enjoy over almond milk.

Dark Chocolate-Dipped Balls: Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 Tbl of the mixture in your hands to form a ball. Dip the balls in melted Enjoy Life or dark chocolate chips. Place on parchment paper and then the refrigerator to firm and store.

Make & Bake Time: 35 minutes

Set Time: 2-3 hours in the refrigerator

Paleo Pumpkin Spice Granola | Fed and Fit

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25 Comments Post a comment
  1. This looks both delicious and beautiful! Thanks for the shout out to my pumpkin cake recipe. SO glad it’s finally Fall and things are getting all pumpkin-y all over!

    October 9, 2013
    • Thanks, Melissa!! Your pumpkin cake recipe is on my Fall staple list. I had to share the love. Can’t wait for Well Fed 2!! 🙂

      October 9, 2013
  2. These recipes all look AMAZING!! So excited since I’ve recently cut nuts out of my diet.

    October 9, 2013
    • Thanks, Amy! I’m learning to dial back on nuts myself. More nut-free recipes to come …

      October 10, 2013
  3. Your bars look amazing! I also want to make every single pumpkin recipe you listed..twice. Bring on the pumpkin! 🙂

    October 9, 2013
  4. Jess #

    Where do you get the golden berries?

    October 9, 2013
    • I got mine at my local grocery store. I believe Whole Foods carries them too.

      October 9, 2013
  5. JG #

    The pictures and ingredients are all awesome! Can’t wait to bite into one of these heavenly morsels!
    Keep’em coming!

    October 9, 2013
  6. cocoPaleoBalzROCK@yesisaidthat.com #

    I used enjoy life chips because i LOVE chocolate dipped BALZ!! lol… jk i love this recipe and tyvm for it!

    October 10, 2013
  7. Brenda #

    Oh my word Saraand I will have to make these!

    October 10, 2013
  8. Chickachef #

    What a seriously fun recipe! You have such great pictures, even I think that it looks easy. Thanks so much for coming up with these fantastic treats!

    October 10, 2013
  9. Reblogged this on gonzoshizznett and commented:
    sounds great!

    October 23, 2013
  10. Reblogged this on today is the day and commented:
    I found this easy recipe today, great for on the go snacks. I am thinking if adding a some apple to this and using regular raisins (I like raisins)

    November 10, 2013
  11. Kaitlin #

    Hi! Just to make sure.. For the balls, I should cook the mixture first, let it cool, then form into balls?

    November 10, 2013
  12. This is brilliant! Love that it’s grain AND gluten free! Can’t wait to try this.

    November 12, 2013
  13. This recipe looks great. But I have a question about the sugars. I calculated that between the honey and a cup of golden berries, when divided into 18 bars, each bar would have about 14 grams of sugar. What do you think would happen if I halved the honey and golden berries? Should I maybe add a little more coconut oil? Thanks!

    January 9, 2014
    • Good question! I don’t think they’ll stick together as well. The sugar acts as the glue while the coconut oil will only hold shape if you used a lot more and kept it cold …worth an experiment at least!

      January 9, 2014
      • Thanks for such a quick response!! I’m going to give it a try and see what happens…

        January 9, 2014

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