Paleo Pumpkin Spice Granola is a great make-ahead breakfast that brings the warm flavors of the season to the table in a protein-packed dish! Whip it up in minutes and enjoy easy peasy breakfasts for days that will power you and your family through until lunch!
I’ve really been loving fall this year. Despite it feeling more like the dog days of summer here in Southern California (90°F days seemed to be the norm all of September and October), I’ve been really getting into the spirit of the season with all the pumpkin patches, Halloween festivities and especially the fall-flavored baking. I can’t get enough of the warm, cozy flavors that come hand-in-hand with fall. Especially everything pumpkin!
Pumpkin spice everything started showing up in late August, but it took me until now to think to turn it into an easy breakfast-cereal-stand-in. Better late than never! And I feel like pumpkin season carries on until at least December, so we have lots of time to love on this Paleo Pumpkin Spice Granola recipe before everything gingerbread and peppermint takes over.
I don’t know about you guys, but mornings are pretty busy around my house. We organize, plan and prepare…but regardless, there is always a bit of hustle on weekday mornings. Hustle for the shower. Hustle to find that missing shoe. Hustle to make sure everyone has a lunch. Hustle hustle hustle. So if I can have a really simple and healthy breakfast on hand to throw together, than life just got a bit easier and a little less hustley.
The convenience of pour-and-eat breakfast cereals have been saving the sanity of busy families for generations. As handy dandy as those cereals are, they are usually lacking in oh-so important protein and healthy fats. Without protein and healthy fat, you and your crew are going to be jonesing for something to munch on an hour or two after breakfast….instead of feeling full and satiated until lunchtime. That’s why I really love making paleo, grain-free granola out of oodles of nuts and seeds! I can make this Paleo Pumpkin Spice Granola with just a few minutes of work and it’s hanging out in my fridge for convenient, filling breakfasts all week. Truly so easy and delicious. My 6-year-old daughter loves it plain. I love it over coconut yogurt with seasonal fruit on top. My husband enjoys it with a splash of almond milk and an extra drizzle of maple syrup on top.
Do you love warm pumpkin breakfast recipes as much as I do? Be sure to try Pumpkin Breakfast Soufflé and One-Bowl Paleo Pumpkin Chocolate Chip Muffins too! They are both reader favorites and incredibly easy!
- 1 cup sliver almonds
- 1 cup raw pecans, roughly chopped
- 1 cup raw walnuts, roughly chopped
- 3 tablespoons chia seeds (I used white)
- 2 tablespoons flax meal
- 2 teaspoons pure vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 tablespoons pumpkin pie spice
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon sea salt
Prep time: Cook time: Total time: Yield: 6-7 servings