This seasonal grain-free pumpkin spice granola combines baked apple, walnuts, pecans, and warming spices for a cozy blend of flavors and plenty of crunch. Green plantain replaces the grains and oats traditionally used in granola, making it naturally grain-free, gluten-free, and lectin-free. With no added sugar, it’s a comforting fall breakfast served with yogurt or your favorite milk.
I first started making granola with green plantain in 2017, when I created my Lectin-Free Granola with Green Plantain. It has since become a favorite for many readers — and it is still one of the first things I make whenever I find green plantains.
Green plantain replaces the oats traditionally used in granola, while walnuts, pecans, and hemp seeds provide plenty of crunch, nutritional value, and bulk. Small pieces of apple and a warm blend of cinnamon, nutmeg, cloves, and licorice powder give this version its seasonal flavor.
How to Make Pumpkin Spice Granola
Begin by roughly chopping the walnuts and pecans in a food processor. A mixture of smaller and larger pieces will give the granola a better texture.
Peel and chop the green plantain, then pulse it in the food processor until it resembles coarse oats, with small pieces and clusters. Combine it with the nuts, melted coconut butter, hemp seeds, sweetener, salt, and spices. Fold in the diced apple last.
Spread the mixture on a baking sheet and bake at 300°F (140°C) for about 40 minutes, stirring occasionally so it cooks evenly. Watch it closely toward the end: the granola should become dry and crunchy without allowing the nuts to burn. If your oven runs hot, reduce the temperature slightly and give it more time.
Allow the granola to cool completely before serving or storing.
Serving and Storage
Serve this pumpkin spice granola with yogurt or your favorite dairy-free milk. I especially like it with cold homemade hemp milk.
The granola also freezes well and can be served directly from the freezer — there is usually no need to thaw it first.
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For another delicious grain-free granola, try this Low-Carb Granola recipe.
Let me know if you make it! If you have any questions or suggestions, please leave a comment below.
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Grain-Free Pumpkin Spice Granola
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Description
This seasonal grain-free pumpkin spice granola combines baked apple, walnuts, pecans, and warming spices for a cozy blend of flavors and plenty of crunch. Green plantain replaces the grains and oats traditionally used in granola, making it naturally grain-free, gluten-free, and lectin-free. With no added sugar, it’s a comforting fall breakfast served with yogurt or your favorite milk.
Ingredients
- 1 green plantain
- 2 cups walnuts and pecans
- 2/3 cup coconut butter, melted
- 4 tablespoons hemp seeds
- 1 tablespoon allulose
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon licorice powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 small red apple, cut into small cubes
Instructions
- Preheat the oven to 300°F (140°C). Line a baking sheet with parchment paper. If using an uncoated stainless steel baking sheet, you can leave it unlined.
- Add the walnuts and pecans to a food processor and pulse until roughly chopped. A mixture of different-sized pieces is fine. Transfer the nuts to a large bowl.
- Wash the plantain and cut it crosswise into several pieces. Use a paring knife to remove the peel, then roughly chop the flesh. Add it to the food processor and pulse until it breaks down into small pieces and clusters resembling coarse oats.
- Add the processed plantain to the bowl with the nuts. Add the melted coconut butter, hemp seeds, allulose, salt, cinnamon, licorice powder, nutmeg, and cloves. Mix thoroughly, then fold in the diced apple.
- Spread the mixture evenly on the prepared baking sheet. Bake for about 40 minutes, stirring occasionally, until dry and crunchy. Watch it closely to prevent the nuts from burning.
- Allow the granola to cool completely before serving or storing.
Notes
Instead of individual spices, you can use your favorite pumpkin spice blend.
If your oven runs hot, reduce the temperature slightly and bake the granola a little longer.
The granola becomes crunchier as it cools.
Serve with yogurt, hemp milk, or another milk of your choice.
Freeze in an airtight container and serve directly from the freezer as needed.
4 Comments
Margot van den munckhof
May 21, 2022 at 7:05 pmSo you can use coconut oil. Also what can you substitute pecans for as they are really getting expensive. Would love your ideas did think of just using walnuts but was thinking if that would be to much and not as healthy
Claudia
May 22, 2022 at 3:34 amHi Margot, you can replace pecans with any nuts, but nothing tastes quite like pecans. They really add a special flavor and sweetness.
Louise
October 27, 2021 at 4:49 pmHi, Claudia!
I’m new to PP and your website, and excited to try some recipes. (This one in particular.) I’m having trouble getting coconut butter around here. Have you ever made it from scratch? And/or do you have a trusty substitute? This is new territory for me! Thanks for your help 🙂
Claudia
October 28, 2021 at 5:36 amHi Louise, coconut butter is also called coconut manna, just in case you see it under this name. By using coconut oil + shredded coconut, you get something similar to coconut butter. xx