My daughter called me recently so excited that she found a vegan and nut-free brand of granola. I was very surprised because I had never really realized that granola was something that she was upset about not being able to eat. The brand she found was Safe and Fair granola. However, the only flavor of granola the store had was Birthday Cake. While she liked the flavor, it was a little too sweet to eat for breakfast. She told me all of this and immediately I knew what I needed to do: make a delicious nut-free pumpkin granola that my daughter could happily eat for breakfast.
This granola has everything in it: oats, pepitas, sunflower seeds, coconut flakes, maple syrup, pumpkin etc. There is just so much flavor and it’s perfect for breakfast or dessert! I’ve had it on oatmeal and I’ve also used it as a cake topping. There are infinite possibilities for what you can do with this granola.
If you like going hiking, this is a perfect trail snack. It’s also a great treat for after any workout. I’ve also found myself snacking on it at night while I’m watching a movie. Warning: it’s very addicting! But in the best possible way! I made a huge batch, saved some for myself and sent some to school with my daughter. She’s texted me to let me know that she eats it all the time! It’s a perfect snack for in between class!
If you liked this Nut-Free Pumpkin Granola, you should try it paired with this Pumpkin Chocolate Bread. The pumpkin in both would make an excellent combo! I hope you love this recipe as much as I do! And I hope that some of you who are allergic to nuts can finally have a delicious and nutritious granola!
Nut-free Pumpkin Granola
- 1/4 c coconut oil, melted
- 1/3 c maple syrup
- ¼ tsp vanilla
- 2 tbsp turbinado sugar
- ⅓ c pumpkin puree
- 1 tsp kosher salt
- 3 c gluten-free old fashioned oats
- ¾ tsp pumpkin pie spice
- ¾ c raw sunflower seeds
- ¾ c raw pepitas
- 1 c coconut flakes
- Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Melt the coconut oil and pour into to a large bowl. Add the pumpkin puree, maple syrup, vanilla, sugar and salt and mix together.
- In a separate bowl combine the oats, pumpkin pie spice, sunflower seeds and pepitas and stir to evenly coat. Add the dry ingredients with the wet ingredients and mix well.
- Spread the mixture on the prepared baking sheet and bake. After the first 15 minutes, add the coconut flakes, stir and continue to bake for another 20-25 minutes, stirring every 10 minutes. The granola is done when it is golden brown and dry. Let it cool completely.
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