Grain Free Pumpkin Spiced Granola

Grain Free Pumpkin Spiced Granola

The perfect pumpkin spiced granola that’s easy to make, grain free, and low carb too!

I love a good crunchy snack! Mix it with something both salty and sweet (as well as low carb and keto friendly) and I know it’s a winner!

This recipe is easy to customize and is a delicious way to enjoy everything this season of pumpkin spice season has to offer! Find the full recipe below and read on for some helpful tips and tricks. 

Grain Free Pumpkin Spiced Granola

“School” Supplies:

  • Baking sheet
  • Large Mixing Bowl
  • Rubber Spatula

“Class” Notes:

Being grain free, this granola is made up of seeds and a mix of different nuts. You can easily customize it to your diet, taste, and macros (if you track that kinda thing).

This recipe is modeled after many recipes you may have seen for candied nuts (especially during the holiday season). The concept is not new,  but it is lower carb, gluten free, and tasting as basic as possible.

I live my best PSL life and really don’t care. Plus it makes your house smell pretty damn good. What’s not to love? Full recipe is below.

Grain Free Pumpkin Spiced Granola

Bon Appeteach,

-L

Yield: 4 cups

Grain Free Pumpkin Spiced Granola

Grain Free Pumpkin Spiced Granola

The perfect pumpkin spice flavored grain free granola recipe that's an easy to make, keto friendly fall treat!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 Egg White
  • 1 tsp Vanilla
  • 1/2-3/4 cup Monk Fruit Sweetener (or your sweetener of choice)
  • 3 cups Nuts (I used a mix of cashews, almonds, walnuts, and macadamia)
  • 1 cup Pumpkin Seeds
  • 1-2 tsp Pumpkin Pie Spice
  • Optional- Flax Seed, Chia Seeds, and Sunflower seeds

Instructions

  1. Preheat your oven to 225 F. Prep a baking sheet with parchment paper or foil.
  2. In a bowl, mix the egg white and the vanilla.
  3. Add the nuts and seeds into the bowl with the egg white and fold it together. The egg white should coat all of the seeds and nuts.
  4. Mix the monk fruit and the pumpkin pie spice together, then add it to the nuts/seeds. Continue folding till fully coated.
  5. Spread the mixture out onto the baking sheet in an even layer. Bake for 15 minutes, stir, and repeat. Do this for 1 hour total and allow it to cool.
  6. Optional- I take about 1 cup of the mixture and place it in a food processor and pulse a few time to really break down the nuts, then add it back in to the final product. This helps it feel more like a
    granola than a trail mix to me. Add the granola to yogurt, chia pudding, or a smoothie bowl. It makes a great snack too!

Notes

Store the granola in a jar or container for up to a week.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 231 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 554mg Carbohydrates: 8g Net Carbohydrates: 4g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 8g

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