HEALTHY nut-free pumpkin granola made from banana chips, seeds and honey!
Oh hey, November! I’m still here, happily riding the pumpkin-everything train. This time with pumpkin spice granola that, get this, is oat AND nut-free.
Unlike most grain-free granolas, this recipe is not just made with nuts and coconut. Instead of nuts, it uses a combination of seeds and ground banana chips! Who knew you could make granola out of banana chips? It’s pretty magical! Just make sure the only ingredients are organic bananas and coconut oil.
I absolutely love to make granola. It’s exciting when the tray comes out of the oven smelling like honey, pumpkin and cinnamon and then cools into sweet, crunchy morsels. Not break-your-teeth crunchy though. No one wants that. Have you ever had granola that is so hard or chewy that it hurts your mouth to eat? Not fun! The low and slow cooking keep this granola from getting to that jaw-aching texture. Just be sure to break any large chunks into smaller pieces because big pieces will be less crunchy.
The combination of real pumpkin, pumpkin seeds and pumpkin spice gives this granola an authentic (and addicting!) flavor. If you miss cereal or having a crunchy, nutty snack, then prepare to be hooked. And because it’s completely sweetened with honey and packed with seeds, coconut oil and pumpkin, it’s healthy!
Once you gather your ingredients, making the granola is as simple as grinding up some of the seeds and banana chips, stirring in the honey and oil and baking in the oven at a low temperature. I was intimidated about making my own granola at first, but now I have no idea why. It’s seriously so simple and WAY worth it!
If you don’t have a nut allergy/intolerance, feel free to sub any nut for the sunflower seeds like pecans or almonds.
- 1 Cup unsweetened banana chips
- 1 Cup raw sunflower seeds
- 1 Cup pumpkin seeds
- ½ Cup shredded coconut
- ⅓ Cup honey
- Pinch of sea salt
- ¼ Cup pumpkin puree
- 2 Tablespoons coconut oil
- ½ Teaspoon cinnamon
- 1 Teaspoon pumpkin pie spice
- 2 Teaspoons pure vanilla extract
- Preheat oven to 250 degrees.
- Pulse the banana chips in a food processor or blender until the banana chips are well chopped. Some of the banana chips will be ground into a fine meal.
- Pour the chopped banana chips into a bowl and stir in the remaining ingredients.
- Line a large baking sheet with parchment paper. Drop the granola onto the baking sheets in small clumps.
- Bake for 20 minutes, then gently flip/stir the granola. Rotate the baking trays for a more even cooking (optional). Bake for another 20 minutes and stir again. Repeat until dry, 60-90 minutes. Check the granola often because it can go from dry to burnt quickly!
- Remove the dry granola from the oven and let cool before moving. It will get crunchy while it cools.
- Break up any large pieces of granola and store in a container in the pantry.