4 from 1 vote
Pumpkin and Spice Granola
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Breakfast, gluten-free
Servings: 10
Author: Kel&Ev@shadesofcinnamon
  • 4 cups rolled oats (if you want gluten free be sure to check the package labels)
  • 1 cup mixed sunflower , pumpkin, and sesame seeds
  • 1/2 cup cranberries and chopped apricots (or dried fruit of your choice
  • 1/2 cup flaked coconut
  • 1/2 cup mixed nuts - I used pecans and almonds
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/2 cup maple syrup or agave syrup (or honey)
  • 1 cup fresh pumpkin puree ( or canned )
  2. If using fresh pumpkin puree, slice the pumpkin into pieces, leaving the skin on.
  3. Roast in the oven at 180ºC/350ºF - do not use any oil.
  4. Peel the skin off the pumpkin and place the pulp in a blender and puree.
  5. If it is slightly dry, add a small amount of water.
  7. Preheat oven to 150ºC/300ºF.
  8. Spray 2 large baking trays with Coconut Oil or Spray and Cook
  9. Mix all the dry ingredients together.
  10. In another bowl mix the pumpkin puree, syrup and spices.
  11. Combine the wet and dry ingredients and allow to stand for 10 minutes before putting in the oven.
  12. Bake for 30 minutes , turning every 10 minutes.