This homemade pumpkin coconut almond granola recipe is a delicious snack or breakfast in the fall, and so easy to make! Then you can use the granola to make amazingly delicious and healthy pumpkin granola bars!
Healthy Pumpkin Granola
It seems that as soon as October is upon us, most of us go crazy for pumpkin everything. I am no exception to this rule, as I could probably eat pumpkin food year round!
Seriously, pumpkin pie has always been my favorite, long before it was cool to like pumpkin. I do prefer to keep my pumpkin treats somewhat healthy, as I’m not a huge fan of super sugary stuff.
Last year I made some awesome no-bake pumpkin coconut cups that turned out amazing! I will definitely be making those again, but I wanted something new.
I’ve been on a granola bar kick lately (homemade of course), so pumpkin granola bars came to mind. First I’d have to make some pumpkin coconut almond granola in order to make those yummy bars!
You get two recipes in one! Both of these are super easy to make.
Pumpkin Coconut Almond Granola
Making this pumpkin coconut almond granola couldn’t be any easier!
If you have your own pumpkins or winter squash, you can cook and puree them yourself and use that instead of canned pumpkin. It’s really easy to do!
First, combine all of the dry ingredients into a bowl.
Mix together and warm the coconut oil, maple syrup, and pumpkin in a saucepan on medium low heat.
Add the pumpkin mixture to the dry ingredients and stir to combine well.
Spread the granola out evenly onto two baking sheets and bake for 24-30 minutes, stirring about halfway through.
Once the granola is golden brown, remove from the oven and let cool completely. It will crisp up as it cools.
Store in an airtight container for up to a few weeks, or use it to make pumpkin granola bars.
Pumpkin Granola Bars
To make the granola bars, first line an 8″ x 8″ square pan (9″ x 9″ will also work) with parchment paper.
Put the granola into a large mixing bowl. Then combine the remaining ingredients and whisk together over low heat.
Pour the pumpkin mixture over the granola and quickly stir to combine.
Pour the granola bar mixture into the prepared pan and press with a spatula or the back of a large spoon to make an even layer.
Refrigerate uncovered for several hours before cutting into desired shapes.
Store the granola bars in the refrigerator. They will keep for a week, possibly even a bit longer.
I am so happy with how both of these recipes turned out. I got exactly what I was craving: a real ingredient, low sugar, super pumpkin-y granola bar!
The granola is tasty to have around as well. Perfect for the season!
Pumpkin Coconut Almond Granola & Granola Bars
Ingredients
Pumpkin Coconut Almond Granola
- 3 cups rolled oats
- 1 cup roughly chopped almonds or other nuts
- 3/4 cup unsweetened shredded coconut
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup virgin coconut oil
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin puree
Pumpkin Granola Bars
- 3 cups pumpkin coconut almond granola
- 1/4 cup virgin coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup almond butter
- 3/4 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- pinch salt
Instructions
Pumpkin Coconut Almond Granola
- Preheat oven to 340°F.
- Mix the oats, nuts, coconut, spices, and salt into a bowl and stir to combine.
- In a small saucepan over medium low heat, warm the coconut oil, maple syrup, and pumpkin and whisk together.
- Pour the pumpkin mixture into the dry ingredients and quickly stir to combine.
- Spread granola out evenly onto two baking sheets and bake for 24-30 minutes, stirring about halfway through.
- Once the granola is golden brown, remove from the oven and let cool completely. It will crisp up as it cools.
- Store in an airtight container for up to a few weeks, or use it to make pumpkin granola bars.
Pumpkin Granola Bars
- Line an 8″ x 8″ square pan (9″ x 9″ will also work) with parchment paper.
- Put the granola into a large mixing bowl.
- In a small sauce pan over medium low heat, combine the remaining ingredients and whisk together.
- Pour the pumpkin mixture over the granola and quickly stir to combine.
- Pour the granola bar mixture into the prepared pan and press with a spatula or the back of a large spoon to make an even layer.
- Refrigerate uncovered for several hours before cutting into desired shapes.
- Store in the refrigerator. Will keep for a week, possibly even a bit longer.
Notes
- I very loosely adapted this pumpkin granola recipe from Minimalist Baker, but used less sugar, more pumpkin, and more spice.
- I used organic canned pumpkin from Trader Joe’s and it worked wonderfully.
- You can also make your own pumpkin puree, but make sure to strain out as much water as possible before using in this recipe.
- The nutrition facts are for the granola only, not the granola bars.
If you cook your own pumpkin or squash, it is easily drained by lining a colander with paper coffee filters cut to fit. Set the colander in a bowl in the fridge overnight. Some squash or pumpkin will need this and some will not.
Colleen, I am truly indebted to the friend who introduced me to your website and facebook page. I thrive on the type of knowledge you share with your followers.
Thank you!
These look spectacular! Could you recommend a substitution for oats if I wanted to make the granola gluten/grain-free?
Thank you!
Sounds so good I can taste it! Thanks, Colleen!
these bars look great~! I have a large pumpkin sittin on my table even as we speak!! I never liked pumpkin pie as a kid, cause my mom always used canned pumpkin. When I was a big girl I learned about fresh pumpkin, it’s just a squash, so easy to bake it whole, pull off the skin, take the meat and blend it w/spices, whalla, a ready pie, bars, or whatever, and taste SO much better than canned!!! so these will be good for me!!
I’ve been meaning to try out some new recipes for the snack bag. Perfect grab and go treat. Thanks!