Pumpkin Pie Spice Granola (Lectin-Free, Sugar-Free, Gluten-Free)

Crunchy homemade granola that is lectin-free, sugar-free, and gluten-free? This Pumpkin Pie Spice Granola with green plantain and apple is just that. Easy to make, easy to freeze, and delicious with your favorite yogurt or dairy-free milk.

Making lectin-free granola was one of the first lectin-free recipes I created in 2017 when I embarked on the plant paradox program. That was the Coco-Nuts Crunchy Granola with Green Plantain which now is a favorite in many homes around the world.

Whenever I find green plantains, one of the first things I make is granola because it’s quick and easy, everyone loves it and I can make a bigger quantity because it freezes so well. In fact, it doesn’t even need thawing, I just get it out of the freezer, put it in a bowl, and add cold hemp milk on top. See my homemade hemp milk recipe.

The ingredients for pumpkin pie spice granola

This pumpkin pie spice granola is made of the following ingredients:

• Green plantain
• Coconut butter
• Walnuts and pecans
• Hemp seeds
• Apple
• Spices: cinnamon, nutmeg, cloves, licorice powder, salt
• Sweetener: inulin powder

Easy! You just need a food processor, a bowl, and a spatula.

How to bake pumpkin pie spice granola

This is so easy to make. You need a sheet pan, lined with parchment paper. But if you have a stainless steel sheet pan, no need to line it. Bake slow, at 300F (140C) for about 40 minutes, stirring occasionally. Keep an eye on it so it doesn’t burn. If you know your oven runs hotter than usual, slightly lower the temperature.

The granola is ready when crunchy, but make sure the nuts won’t burn. Rather cook it longer at a lower temperature than faster at a higher temperature.

How to serve it

I think you know how to eat your granola, but I wanted to share my favorite way, which is with cold hemp milk. Top with more cinnamon or whatever other toppings you feel like.

More granola recipes with green plantain

• Coco-Nuts Crunchy Granola with Green Plantain
• Green Plantain Coco-Nutty Granola Bars

Let me know if you make it! If you have any questions or suggestions, please leave a comment below.

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Print Recipe

Pumpkin Pie Spice Granola (Lectin-Free, Sugar-Free, Gluten-Free)

(11 votes, average: 4.18 out of 5)

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By Claudia Curici – Serves: 8-10

Prep Time: 20 minutes – Cooking Time: 40 minutes

This Pumpkin Pie Spice Granola with green plantain and apple is lectin-free, gluten-free and sugar-free. Easy to make, easy to freeze, and delicious with your favorite yogurt or dairy-free milk.

Ingredients

• 1 green plantain
• 2 cups nuts (walnuts and pecans)
• 2/3 cup coconut butter, melted
• 4 tablespoons hemp seeds
• 1 tablespoon inulin powder
• pinch of salt
• 1 teaspoon 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

1

Preheat the oven to 300F (140C). Prepare a baking sheet by lining it with parchment paper. If you have a stainless steel baking sheet, there is no need to line it.

2

Roughly chop the nuts in a food processor. It’s ok if sizes are different, you want all like of bite sizes. Add the chopped nuts to a big bowl.

3

Wash the plantain in warm water, cut it into 4, 5 pieces and with the help of a paring knife, peel the skin off. Chop them smaller and add them to the food processor. Process until the banana breaks down into small pieces and clusters. You are looking for the texture of the oats.

4

Add the green plantain to the bowl with nuts. Add the melted coconut butter, inulin powder, hemp seeds, and spices, combine well with a spatula and add the apple cubes.

5

Mix well and add to the baking sheet. Bake for about 40 minutes, stirring occasionally. Keep a close eye on it so it doesn’t burn. Let cool before serving.

Notes

Freezes well. Serve with yogurt or your favorite dairy-free milk.