Sugar-Free Pumpkin Pie Granola Recipe (low carb)
Pumpkin, unsweetened coconut flakes, and nuts are combined with pumpkin pie spice in this deliciously healthy Sugar-Free Pumpkin Pie Granola Recipe!
It’s perfect on its own as a snack, but even better sprinkled over yogurt or eaten like cereal with your favorite nut milk!
Easy Pumpkin Granola Made Low Carb/Keto
If you are sticking to a lower carb / no sugar eating plan, you know it can be a bit challenging to find quick and easy snacks.
My go-to snacks are boiled eggs, cheese, celery, quest bars (though I try to limit these), protein berry smoothies, the occasional cup of Greek yogurt, and nuts. (See a few of my other favorite low carb recipes here.) I do seasonal fruits in moderation (strawberries and raspberries are the lowest in carbs, btw) but I always look forward to the fall…
Why fall?
Pumpkin everything of course! Pure pumpkin puree is full of good stuff and bonus – it has about 4 net carbs per half-cup! (Carb count varies by brand.) I love Pumpkin in my yogurt, pumpkin in my smoothies, and yes- pumpkin in my “granola”!
This Easy Pumpkin Granola is my very favorite low-carb fall snack!
I always loved granola and yogurt, but to keep myself on plan, I have to make my own grain-free and sugar-free version of granola.
Technically, I probably shouldn’t refer to this as grain-free granola as it contains flax. The debate is still going strong online on whether flax is a seed or grain. Personally, I don’t care what its classification is, as flax is full of Omega-3 essential fatty acids, protein, and fiber and has zero net carbs! (That is a win to me, lol.)
Can I just say the addition of pumpkin puree and pumpkin pie spice to this delicious low carb granola, puts this snack over the top! It’s delicious on its own or sprinkled over yogurt and recently I have been eating it like a cereal with my homemade cashew milk.
🥫Ingredients in Pumpkin Granola
(Ingredients at a glance, get the full recipe in the printable recipe card at the bottom of the post.)
- Dried unsweetened coconut flakes | Make sure they are unsweetened and I also recommend looking for unsulphered coconut. I prefer Bob’s Red Mill Coconut Flakes
- Your favorite natural/unroasted/unsalted nuts | I always use pecans, almonds, and walnuts, but use any combo of nuts you like.)
- Natural/unroasted/unsalted pumpkin seeds |
- Flaxseed and/or Chia Seeds
- Pumpkin puree | Make sure it is pure pumpkin puree not pumpkin pie filling
- Your favorite low carb sugar substitute | I like Swerve for this, but if you don’t do artificial sweeteners, you can sub 1/3 cup of Honey or pure maple syrup
- Pumpkin pie spice | I always buy the pumpkin pie spice already mixed up, but if you don’t have that on hand, you can use make your own with 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon ground cloves blended together and stored in an airtight container.
- Coconut oil
- Vanilla extract | I always recommend the best pure vanilla extract you can find.
- Salt
🍳 How to Make Low Carb Pumpkin Granola
- Preheat oven to 350.
- Lightly chop up the larger nuts so you have a good combination of large and small pieces.
- Combine all ingredients in a large bowl, stirring until all ingredients are well combined.
- Line a jellyroll pan or large cookie sheet w/ lip with a sheet of parchment paper. (If you don’t have parchment paper- I don’t think this is 100% necessary, but it sure makes for easy cleanup!)
- Spread the pumpkin granola mixture evenly in the pan.
- Bake for 20 minutes, turning/ stirring the mixture every 5 minutes.
- Reduce oven temp to 325 and bake another 5 to 10 minutes, continuing to turn/ stir the mixture every 5 minutes, until nuts are toasted and mostly dry. As you get closer to the end of the cooking time, watch carefully to ensure nuts do not burn.
- Let the granola cool and it will crisp up even more as it cools.
- Transfer to an airtight container.
🔍 Pro Tip:
- If using a lot of pecans and walnut, you should definitely keep your eye on the granola toward the end of the cooking time as they tend to burn more easily than other nuts.
- I know it is tempting to dive right into the granola as it comes out of the oven, but the granola will crisp up more as it cools.
📌Non-Low carb Pumpkin Granola Add-ins
I keep this recipe low carb by omitting oats and using a sugar substitute.
- If carbs are not an issue, you can add a cup of oats and replace the sugar substitute with 1/3 cup of honey or pure maple syrup.
- Sprinkle granola with a bit of brown or turbinado sugar in the last 5 to 10m minutes of cooking for extra caramelization.
- Once the pumpkin granola has cooled, stir in dried cranberries
🍴Pumpkin Granola Serving Suggestions:
- By the handful as a snack on its own.
- Sprinkled over greek yogurt.
- Eat as cereal with your favorite nut milk.
- Sprinkle on top of smoothie bowls.
- If you eat oatmeal, makes a delightful topping with a bit of extra maple syrup on top
✏️ FAQ’s
Is Granola Healthy?
If you take a look at the ingredient list of this homemade granola, nuts, flax, coconut, chia, pumpkin – they are all what I consider healthy “power foods”. However these food are very calorie-dense, so the serving size is quite small.
Store-bought granola can be a different story though, as it can be chock full of added sugars, just be sure to check out the ingredient list and keep your servings small.
How long Do you cook homemade Granola
Bake the granola at 350 F for 20 minutes, turning/ stirring mixture every 5 minutes. Then reduce oven temp to 325 F and bake another 5 to 10 minutes, continuing to turn/ stir mixture every 5 minutes, until nuts are toasted and mostly dry.
How To Store Pumpkin Granola
You can store this keto pumpkin granola in an airtight container, on a cool dry shelf for 3 to 4 weeks (I love mason jars for this.) This recipe makes a huge batch, but I like to double it so I have a good amount on hand.
Can You Freeze Granola?
Yes! If you have too much granola, it actually freezes quite well. To freeze your pumpkin granola, package it in an airtight container for up to 3 months. A vacuum sealer works great for this.) Thaw on the counter (preferably overnight) before eating.
More Pumpkin Recies to enjoy:
- No-Bake Pumpkin Cheesecake
- Pumpkin Pie Cake Bars
- Pumpkin Bread Pudding
- Pumpkin Spice Latte
- Pumpkin Butter
- Whipped Pumpkin Cream Cheese
- Baked Pumpkin Oatmeal
📝Let us know what you think!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Sugar-Free Pumpkin Pie Granola Recipe (low carb)
- Prep Time: 5
- Cook Time: 35
- Total Time: 40
- Yield: 4 to 5 cups 1x
Description
Pumpkin puree, dried unsweetened coconut flakes and nuts are combined with pumpkin pie spice in this deliciously healthy Low Carb and Sugar-Free Pumpkin Pie Granola Recipe!
Ingredients
- 2 cups unsweetened dried coconut flakes
- 2 cups total of your favorite natural/unroasted/unsalted nuts (I used pecans, almonds and walnuts)
- 1/2 cup natural/unroasted/unsalted pumpkin seeds
- 1/2 cup flax seed
- 1/2 cup plus 2 tbsp pumpkin puree
- 1/3 cup of your favorite sweetener (I like Swerve)
- 2 tsp pumpkin pie spice
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
1.Preheat oven to 350.
2.Combine all ingredients in a large bowl, stirring until all ingredients are well combined.
3. Line jellyroll pan or large cookie sheet w/ lip with a sheet of parchment paper. (If you don’t have parchment paper- I don’t think this is 100% necessary, but it sure makes for easy clean up!)
4. Spread mixture evenly in pan.
6. Bake for 20 minutes, turning/ stirring mixture every 5 minutes.
7. Reduce oven temp to 325 and bake another 5 to 10 minutes, continuing to turn/ stir mixture every 5 minutes, until nuts are toasted and mostly dry. As you get closer to the end of the cooking time, watch carefully to ensure nuts do not burn.
Keywords: pumpkin. low carb, granola
Don't miss any more posts!
