Pumpkin Spice and Granola



Nancy is a Healthy Lifestyle Expert, Weight Loss Coach. She is committed to helping you KILL the fat on your body and the F.A.T. in your mind (false assumed truths) that hold you back from living your best life.

Pumpkin Spice And Everything Nice!
I LOVE granola and with the start of fall, I have to make it pumpkin….and it’s delicious!  I love to eat this alone, or top it on coconut or cashew yogurt, chia pudding, or even oatmeal!

3 cups Oats (rolled)
1 cup Walnuts (chopped)
1/2 cup Pumpkin Seeds
1/4 cup Ground Flax seed
1/4 tsp Sea Salt
3/4 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1/4 cup Coconut Oil
1/3 cup Maple Syrup
1/3 cup Pureed Pumpkins


  1. Preheat oven to 350° (177°) and line a baking sheet with parchment paper.
  2. Mix the oats, walnuts, pumpkin seeds, ground flax seed, sea salt, pumpkin pie spice and cinnamon together in a large bowl. Stir well to mix.
  3. In a pot, combine the coconut oil, maple syrup and pureed pumpkin. Place over medium-low heat and whisk until all ingredients are well distributed and it is warmed through (about 2 to 5 minutes). Pour it over the dry ingredients and mix with a spatula. Spread across the baking sheet and bake for 25 to 30 minutes, or until gold brown. Rotate the pan at the halfway point.(Note: Don’t stir as this will break up the clusters.)
  4. Remove the granola from the oven and let cool completely. It may seem wet, but it will crisp up as it cools.
  5. Divide into bowls or store sealed in a jar until ready to use. Enjoy!

Leftovers –  Stores well in an airtight container up to a week. Freezes well for longer.
No Walnuts – Use pecans or slivered almonds instead.
Nut-Free – Skip the nuts and add extra pumpkin seeds.
Serve it With – Oatmeal, yogurt, almond milk and/or chopped apples with cinnamon.
Optional Add-ins – Raisins, dried cranberries, berries or coconut flakes.

Calories 244
Fat 15g
Saturated 5g
Trans 0g
Polyunsaturated 6g
Monounsaturated 3g
Carbs 23g
Fiber 4g
Sugar 6g
Protein 6g


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