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Coconut Pumpkin Spiced Granola


By: Candice Kumai

Here’s my better-for-you version of gluten-free homemade granola! With the addition of pumpkin and spices like nutmeg, cinnamon, and organic vanilla, this granola will become your new pick-me-up in the a.m. or for a weekend brunch! Enjoy and eat more real foods!

Serves 6


2 cups g-free rolled oats (like Bob’s Red Mill)

1/2 cup slivered almonds

1/3 cup pepitas (pumpkin seeds)

1/3 cup dried cranberries

2 tablespoons, shredded coconut

1 teaspoon organic vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup pumpkin puree

2 tablespoons –1/4 cup maple syrup

2 tablespoons coconut oil, melted

1 tablespoon ground flaxseed (Optional)

1 teaspoon salt


  1. Preheat the oven to 350 degrees and line a sheet tray with aluminum foil.
  2. In a large bowl, mix together the oats, almonds, pepitas, dried cranberries, shredded coconut, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, coconut oil, salt and ground flaxseed until well combine.
  3. Spread the oat mixture evenly over the sheet tray.  Bake for approximately 45 minutes until the granola is golden brown. ** Watch the oven so it doesn’t burn!
  4. Remove from the oven and cool completely to allow the granola to crisp. Store in an airtight container for up to two weeks.

*Tip: To save calories, make this granola sans coconut oil

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