Pumpkin and Cranberry {Grain Free} “Granola”

prep:10 minutes
cook:20 minutes
Show nutritional information
  • Serves: 10
  • Calories: 238
  • Total Fat: 15g
  • Total Carbohydrate: 21g
  • Protein: 6g
Delicious, nutritious, crisp and crunchy clusters of oven roasted nuts and seeds with a subtly sweet maple-vanilla glaze, a heart warming hum of cinnamon and chewy dried cranberries

Serves: 10

Serves: 10decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 150C (300F) - Line a rimmed baking sheet with baking/parchment paper and set aside.
  2. Roughly chop your almonds, cashews and pistachios - Go easy though, you want there to be some larger pieces, even a few nuts left intact for some nice contrast in texture.
  3. Place your crushed/chopped nuts into a medium size bowl.
  4. Add sunflower seeds, pepitas, chia seeds and cinnamon and stir to combine.
  5. In a small bowl or jug whisk together maple syrup, coconut oil, pumpkin and vanilla then pour over your nut/seed mix. Stir to combine.
  6. Pour your maple-vanilla-pumpkin coated nut mix into one even layer onto your prepared baking sheet and bake for 15-20 mins stirring occasionally. Keep an eye on it as like any granola recipe, these nuts can catch and burn quickly if left unattended especially when it comes to the final 5 mins.
  7. Once your "granola" is deliciously golden and no longer "sticky" remove from the oven and allow to cool on the baking sheet for 5 mins.
  8. Add your cranberries and stir to combine then allow to cool completely on the baking sheet before transferring by the handful directly into your mouth to an airtight container (or ziplock bag) and store in the pantry.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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