Grain-Free Pumpkin Spice Granola

Many of you enjoyed the Low-Carb Pumpkin Bread a few weeks ago, and we thought we’d cook up another pumpkin treat before the season passes. For a special breakfast or an afternoon indulgence, this grain-free granola is full on taste and relatively low in carbs (10 grams per serving).

For those who miss the crunchiness of morning cereal or otherwise crave a lot of texture, this recipe is for you. Nuts and seeds are soaked overnight to reduce anti-nutrients. Coconut flakes add rich flavor (and healthy fats), and dates or golden raisins add just enough sweetness to this fall favorite.

Servings: 12

Time in Kitchen: 30 minutes (plus 45 minutes cook time and 13 hours of overnight soaking)


  • ½ cup flaxseeds
  • 1 cup pumpkin seeds
  • 1 cup walnuts, chopped
  • 2 cups almonds, chopped
  • 1 cup golden raisins or 1 cup pitted dates
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon sea salt
  • 1 cup unsweetened, shredded coconut

(To switch up the flavors, try: citrus zest (lemon or orange), other spices such as cardamom or cloves, pure vanilla extract, or cocoa powder.)


Place nuts and seeds in a large bowl, cover with water, and soak overnight. Place raisins or dates in a separate bowl, cover with 1 cup water, and soak overnight.

(The next day) In a strainer, drain and rinse nuts and seeds and discard soaking water.

Place raisins or dates, along with their soaking water, in a food processor and puree until smooth. Add nuts and seeds to raisin or date puree in food processor and pulse until they resemble the consistency of granola. Briefly pulse in coconut oil, vanilla, spices, and salt to incorporate.

Transfer mixture onto two large baking sheets Bake for 45 minutes in oven at 250°F.

Top with shredded coconut, and mix well to combine. Cool completely then store in airtight container for 7–10 days.

Nutritional Info (per serving):

  • Calories: 382
  • Net Carbs: 12 grams
  • Fat: 32 grams
  • Protein: 10 grams

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10 thoughts on “Grain-Free Pumpkin Spice Granola”

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  1. Mark, please, make a granola! I already buy all your products. I’d buy a granola, too.

    1. Carlos, I love it. Thank you for your note – and for your support of Primal Kitchen. I have a feeling several of my staff members will be all over this idea. Best to you — M

    1. Hulled, I guess. I just raw pumpkin seeds from the bulk bin at Whole Foods. But I do recall trying to dry seeds from my Halloween pumpkins in years past, and those would require hulling before using. Just buy them at the market — life is too short for that kind of work.

  2. Just tried this, it came out really terrible, seemingly way too wet without any fragrance from the spices. I followed the directions though my food processor wasn’t nearly big enough to handle the massive volume. Did anyone really test this recipe as written? It sounds so yummy on paper but…

    1. You are correct — it is way too wet following the cooking time posted. Soaked nuts take quite a while to dry — I posted everything I did on the next comment. Cooking time was a good couple of hours — I stirred the mix every 20 minutes or so and checked if it was dry enough. I had to leave after 2 hours, and it was almost dry and toasty-brown. I put the trays back in the oven and turned it off. Perfect when I got home later.
      Volume was also too much for my Processor — but I did the raisins, water, coconut oil and spices all together then added around half the nuts and coconut, pulsed a few times, and turned it out into a large bowl with the rest of the nut mix and just mixed it up by hand before spreading out on cookie sheets for drying (I would definitely use either Silpat or Parchment paper to keep the granola from sticking.)
      As to the spicy aroma/flavor — I really think that adding the spices to the raisin mix is important — that is what coats all the nutty bits and sweetens the whole recipe. Otherwise, you could end up with a glob of cinnamon not mixed in. My husband LOVES cinnamon — he would probably double or triple the cinnamon in this recipe (which would not hurt anything.) He also plans to add extra Craisins when he makes his up. (I am currently KETO and Paleo, so I keep the sweet stuff to a minimum.) I am also looking forward to trying lemon and orange zest in the next recipe. I did not have allspice, so I didn’t use it.
      It makes A LOT of granola! I split it into thirds, and am leaving one in the fridge and the other two in the freezer.
      Always remember — when following a recipe and it doesn’t look/feel right, try what seems right. With this one, I knew from how wet the nuts were in the morning that it would take longer to dry than 45 minutes. More baking at such a low temperature doesn’t hurt anything!

  3. Hi — made this granola today. What a brilliant idea to use the raisin/water blend as the binder and the sweetner. I added the spices and coconut oil to the raisin blend, then added the drained nuts and the coconut. (i sub’ed sunflower seeds for flax — worked great. I also used slivered almonds, which made it easy.)
    Made about 9-10 cups total. It did need lots more baking/drying — I used 225 degrees, convection oven, and stirred every 20-25 minutes. Took a good 2 hours to have a nice, dry, crunchy, and lightly browned mix.
    I consider 1/4 cup a decent serving for me — so I got around 35 servings, which is great. I had some for lunch with a little yogurt — YUM! and still KETO on my plan.

    With my substitutions: 1/4 cup serving: 122 Cal, 3.8g Protein, 1.8g Net carb, 11.5g fat. (Calculated with Chronometer Custom Recipe generator.)

    1. thank you Dianne, especially for the tip about subbing sunflower seeds instead of flaxseeds. Flaxseeds and flaxseed oil is a no no for me as these get rancid very very quickly which of course is not at all healthy.