Paleo Pumpkin Spice Granola 3 Ways {nut-free}

5 from 1 reviews


  • 2/3 cup honey
  • 3 tablespoons extra virgin coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup pumpkin puree {canned works great}
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 cups raw pumpkin seeds
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup whole brown flax seeds
  • 1 cup golden berries, roughly chopped
  • 1/2 cup Enjoy Life or dark chocolate chips {optional if making the chocolate-dipped balls}


  1. Preheat oven to 300 F and line a 9 x 13 inch metal cake pan with parchment paper.
  2. In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat. Whisk in the pumpkin, ginger, cloves, and cinnamon.
  3. In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped golden berries together.
  4. 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.
  5. Bake at 300 F for 25 minutes. Remove from oven, let it cool completely on the counter, and then transfer to the refrigerator for one hour or overnight before moving onto the next step.
  6. Bars: Cut into the bar or square shape you like and store in the refrigerator.
  7. Granola Cereal: Using a fork or spoon, break up the granola mixture into small bite-sized pieces. Store in a refrigerated jar and enjoy over almond milk.
  8. Dark Chocolate-Dipped Balls: Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 tablespoon 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.