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Pumpkin granola

Updated: Jun 8, 2023

When going low carb, many people are missing their breakfast cereal... This is what most of us grew up with. I remember my early student times when I didn't know how to cook and just had cereal all day !

This pumpkin granola will not only keep your blood sugar stable, but also satisfy your cereal craving and provides a nutrient dense meal at the same time. Packed with fiber, healthy fats, potassium and minerals, it can be enjoyed in yogurt, plant-based milk, topped on chia pudding or a smoothie or as a trail mix/snack in-between :-)


  • 120ml coconut oil

  • 180g pumpkin puree (you can find it ready canned or frozen or you just bake and mash a whole pumpkin)

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg (optional)

  • 1 tsp ginger powder

  • 2 tsp vanilla extract or tonka bean extract

  • 1 tsp sea salt

  • 30g chia seeds

  • 160g pumpkin seeds

  • 160g diced or crushed almonds

  • 180g shaved or shredded coconut

  • 350g chopped walnuts or pecan nuts

  • you can add a couple of drops of stevia to the pumpkin puree if you want it to be a bit sweeter


  • preheat oven to 180°C

  • Cover a large baking sheet with parchment paper

  • Mix all ingredients together and spread over baking sheet

  • Bake 15-20 minutes, turn and bake the same time on the other side

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