One of my favorite things in this world is good granola. There are endless combinations out there between varying nuts, seeds, spices, grains, and mix-ins so you can eat a different variety pretty much every day. Of course with this being October here in the midwest we are pretty much pumpkin everything, that’s why I created this pumpkin spice walnut granola. It is the perfect topper for one of my fall-flavored smoothies or my pumpkin chia pudding recipe. Of course, you could always just eat it as is, top it with a little plant-based milk or sprinkle on some coconut yogurt. Just the right amount of pumpkin flavor comes together nicely with the toasted walnuts.
Pumpkin Spice Walnut Granola
Have you ever heard of the doctrine of signatures? It basically states that many foods from nature reflect what they are good for. In the case of walnuts, they look like tiny brains, right? They are packed with brain-healthy DHAs, a type of omega-3 fatty acid good for brain health.
So not only is the below granola tasty and perfect as a fall topper, but it’s also going to make you smarter by eating it!
Some options to switch this recipe up:
- Replace the oats with buckwheat groats to make grain free
- Make paleo/keto friendly by removing oats altogether and just doing nuts & seeds and using monk fruit to sweeten
- Add different nuts and seed varieties-pecans, chia seeds, almonds
- Use monk fruit sweetener in place of maple syrup to make lower glycemic
- Add in dried unsulfured fruit such as cherries, cranberries, or goji berries
- Add unsweetened coconut flakes
I usually batch-make granola, making large quantities at a time and then storing it in the fridge or freezer. Frozen it will stay good for 6 months or so. This time around I split up my batch and sent my college daughter half in a care package along with other fun fall items. It traveled well, but I can not say the same for my sun butter oat cookies!
I hope enjoy this recipe. Let me know if you make any modifications or how you enjoyed it!
Cheers to your health! XDeeDee
Equipment
- 1 oven
Ingredients
- 3 cups gluten free rolled oats
- 2 cups raw walnuts chopped into pieces
- 3/4 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup ground flax seeds buy whole and grind fresh
- 1/2 tsp sea salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/2 cup pureed pumpkin
Instructions
- Preheat oven to 325
- Mix oats, walnuts, pumpkin seeds, sunflower seeds, ground flax seed, sea salt, pumpkin pie spice and cinnamon together in a large bowl
- Stir well to mix
- In a pot, combine the coconut oil, maple syrup and pureed pumpkin.
- Place over medium-low heat and whisk until all ingredients are well distributed and it is warmed through (about 2 to 5 minutes)
- Pour it over the dry ingredients and mix with a spatula. Spread across the baking sheet and bake for 25 to 30 minutes, or until golden brown. Be very careful not to burn. Check often.
- Rotate the pan at the halfway point. (Note: Don’t stir as this will break up the clusters.)Remove the granola from the oven and let cool completely. It may seem wet, but it will crisp up as it cools.
- Divide into bowls or store sealed in a jar until ready to use. Enjoy!
Nutrition
