From Lauren: Today’s recipe is from Michelle, who contributes an AIP-friendly recipe each month. I heard your requests for egg-free and nut-free recipes. 🙂
I’ve always loved granola. It’s crunchy, sweet, and perfect for adding to creamy snacks like yogurt… how could you go wrong? Granola was always one of my go-to snacks in school, and then college, and then work. However, that changed when I started making the connection between my autoimmune issues and grains.
I tried to make the switch to “cleaner” store-bought granola, but I was met with options that were packed with sugar! Plus, they’re often just nut and seed based, which is both expensive, and can be problematic for those with autoimmune issues.
So, I decided to make my own grain free granola that was lower in sugar, easy to prepare, and of course, pumpkin flavored. It’s the perfect thing to add to autumn breakfasts or snacks!
About the ingredients in Paleo Pumpkin Granola
Coconut Chips- These are the crunchy base of this granola. Coconut chips are easy to find in most grocery stores or here on Thrive. Be sure to use one without added sugars!
Almond (or shredded tigernuts)- This helps give the granola even more crunch. If you’re allergic to nuts or on the autoimmune protocol, you can easily sub more coconut chips or shredded tigernuts. Tigernuts are actually a tuber, rather than a nut, which makes them safe for nut allergies.
Dried Cranberries- Cranberries add more fall flavors and some sweetness. Be cautious of the added ingredients in dried cranberries. This brand is sweetened with apple juice, rather than sugar. You can use raisins rather than cranberries, if desired.
Pumpkin puree- A good quality canned pumpkin puree works well, or you can use fresh pumpkin.
Coconut Oil- Melted coconut oil adds health fats, and helps to bind the granola.
Maple Syrup- The syrup also helps to bind the granola together and lightly sweeten it, without overpowering it.
Cinnamon & Nutmeg- These warm spices give the granola that fall flavor. If you’re following the autoimmune protocol sub the nutmeg for mace.
- 1½ cup coconut chips, available here
- 1 cup chopped raw almonds (sub more coconut or sliced tigernuts for AIP)
- ⅓ cup dried cranberries, available here (sub raisins)
- 1 tbsp pumpkin puree
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp cinnamon
- 1 tsp nutmeg (sub mace for AIP)
- ½ tsp sea salt
- Preheat the oven to 350 F and line a baking sheet with parchment paper
- Pour all of the dry ingredients into a mixing bowl and combine
- Add in the coconut oil, pumpkin puree, maple syrup and stir to evenly coat
- Spoon the mixture out onto the baking sheet and bake for 10-12 minutes. Watch the granola to make sure it doesn't burn.
- Remove from the oven and allow to cool. Store in the fridge for up to a week and serve over coconut yogurt, paleo pancakes, or as a snack by itself on the go.
About Michelle Hoover
Michelle Hoover is a Nutritional Therapy Practitioner, Blogger, and Podcaster at Unbound Wellness. After being diagnosed with Hashimoto’s in her teens and living with gut issues and food intolerances her entire life, she started her blog to share her holistic lifestyle tips and paleo/AIP recipes that helped her heal and thrive. Michelle believes that real food doesn’t have to be boring and loves sharing recipes that are both nourishing and fun. You can follow along on her Instagram and Facebook.
It has to be more than 1tbsp.pumpkin puree.
Yes, seems very little…
That’s the right amount. It’s just needed for flavor, any more would disrupt the texture.
I just used this as a topping for blueberry crisp (minus the pumpkin) and my husband asked for seconds! By the way, I simmered frozen blueberries on low til warm, scooped them into a small dish, reduced the liquid by half, added maple syrup and poured over blueberries, then topped with granola. So yummy! I will be making this again. Thank you, Lauren!