{gluten free} Pumpkin Granola

A little seasonal recipe inspiration coming at ya. 

And it's official. My pumpkin obsession continues. 

This was a result of some lazy work on my part. I didn't have any homemade granola or my backup muesli on hand and in a quick dash through the grocery store to pick up some staples I grabbed a bag of pre-made granola. Tastes great. Good whole food ingredients. Minimal processing BUT it was about 8 euros. Which means about 12 Canadian Dollars. OUCH! 

Not smart on my behalf and the amount was rather puny. 

So to make it up to myself and my wallet.... I have once again committed to DIY my granola. It's easy, delicious, you can make a big batch at a time and it makes the house smell heavenly as it's slow cooking. 

I had just so happened to have some pumpkin puree on hand after cooking up our fall decor and it made this truly divine. 

So here is a little DIY Gluten Free Pumpkin Granola recipe for you. 


  • 6 cups GF oatmeal

  • ¾ cup pumpkin + vanilla puree {I had a mixture of this in the fridge that I had been using for a homemade version of pumpkin spice latte.}

  • ½ cup coco oil

  • ¼ cup coco butter

  • ¼ cup raw honey.

  • Pumpkin Spice {I have a DIY pumpkin spice blend that I made using cinnamon, ginger, all spice, nutmeg, cardamon and a bit of ground cloves. HERE is a great recipe guide but of course you can buy your own too!}

  • ½ cup walnuts

  • ½ cup cashews

  • ½ cup almonds

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds.

  • 1/4 cup hemp seeds

  • 1/4 cup unsweetened shredded coconut


  1. Preheat oven to about 275 or 300 degrees.

  2. On low heat melt and combine your coonut oil, coconut butter, pumpkin puree and raw honey.

  3. In a large mixing bowl add all of your ingredients. Then pour in your liquid mixture.

  4. Throw in the spices and mix well.

  5. Next grab a large baking sheet and I put a piece of parchment paper down or just oil it up nicely with a bit of coconut oil or ghee.

  6. Lovingly lay out your granola mixture and place in the oven.

  7. At the low heat I slow cook until the mixture is golden brown and every 10 minutes or so will gently mix it up. This generally takes about 45 minutes but just keep an eye on it until it's done.

  8. Let cool and add to your favourite storage containers but glass mason gars are usually my go-to's.

The pumpkin made this taste incredible and this homemade version not only tasted better but was made for a fraction of the store-bought price. 

Wishing you the best day + this homemade version would make a gorgeous little gift for teachers, co-workers, your boss, girlfriends, family or other favourite people over the holiday season. 

N xo