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Breakfast recipe · from the recipe book

Coconut Pumpkin Spice Granola with Pepitas

Loose, golden oat granola toasted with sweetened shredded coconut, honey and warm pumpkin spice, finished with crunchy pepitas and toasty sliced almonds.

Coconut Pumpkin Spice Granola with Pepitas

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ⅓ cup30 gSweetened shredded coconut
  • 3½ tbsp whole30 gAlmondssliced
  • 2½ tbsp40 gPumpkin puree, canned
  • 2 tbsp45 gHoney
  • 2 tbsp30 gCoconut milk, cannedwell stirred
  • 1 tsp4 gVanilla extract
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp1 gSalt
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Heat the oven to 300°F (150°C) and line a large sheet pan with parchment.
  2. In a large bowl, toss the oats, sweetened shredded coconut, sliced almonds, cinnamon, ground ginger, nutmeg, cloves and salt.
  3. In a small bowl, whisk the pumpkin puree, honey, canned coconut milk and vanilla until smooth.
  4. Pour the pumpkin mixture over the oat mixture and stir until every oat is lightly coated.
  5. Spread the granola in a thin, even layer on the sheet pan.
  6. Bake 30 to 35 minutes, stirring every 10 minutes to keep it loose, until deep golden and fragrant.
  7. Let the granola cool completely on the pan, about 15 minutes; it crisps as it cools.
  8. Stir in the pumpkin seeds once cool, then store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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