Pumpkin Butter Grain Free “Granola”

This isn’t the first time I’ve made a grain free granola (aka no-grain-nola).  You can see the non recipe for that one here.  [Side note: I should really re-make that and measure things for you guys because it was good!]

Anyway, this was another winner.  I swear I’m going through granola by the pound.  Daily.

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I made this mostly because I had a jar of pumpkin butter in the fridge that needed to get consumed before we made the trip up to Davis.

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Who has this pumpkin butter?  It’s from Trader Joe’s and as much as I love it, it’s super super sweet.  I thought using it in a granola recipe could be good because then I wouldn’t need any other sweetener.  Spoiler alert: I was right.  So there’s no sugar added to this recipe aside from that from the pumpkin butter.

I also used less fat in this recipe because I get emails and comments all the time from people asking if they can use less coconut oil in my quinoa granola recipe.  I like fat, and I think there’s a place for it (in moderation) in a healthy diet, so I have a hard time telling people to cut back the amount in the recipe.  It also contributes the gorgeous clusters and yummy flavor.  That said, I know there are tons of people looking for healthy and tasty recipes that can help them lose weight.  So this is a low fat option.

Pumpkin Butter No-Grain-Nola [vegan, gluten free, FODMAPs friendly]

Ingredients:

  • 3 tbsp melted coconut oil (or the Earth Balance coconut spread shown above)
  • 5 tbsp pumpkin butter
  • 2 cups coconut flakes (not shredded, flaked)
  • 3/4 cup raisins
  • 3/4 cups almond meal (coarsely ground from whole almonds)
  • 1 tbsp water
  • 1/2 tsp salt

Directions:

Combine oil and pumpkin butter, then add in coconut, raisins, almond meal, and salt.  Mix well.  If it is too dry, add the extra tbsp of water.

Spread onto a greased baking sheet and bake for 60 minutes at 225 degrees F.  Let cool completely before breaking apart.

Notes:

You can sub buckwheat cereal (or groats) for the almond meal to make a nut free version of this recipe.  it will still be gluten free, but it will not be grain free.

If you don’t have pumpkin butter, you can probably use canned pumpkin but I’m not sure how it will turn out or what amount would be a good substitution.  You will also need to add in a sweetener then (ie maple syrup).

You might be able to use less oil, and increase the water, but I wouldn’t go much lower than 2 tbsp because it just won’t crisp up as well.

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How did I not take more pics of this?  Hmmm…well it was really really good.  I couldn’t figure out what it reminded me of at first, but then I realized it tastes a lot like cornflakes.  I know that makes no sense given the ingredients, but it did.  It’s slightly chewy, but tastes awesome in a bowl with almond milk or on it’s own.

In moderation it is FODMAPs friendly, but if you’re sensitive to almonds, you have to watch the portion size.  The only other FODMAPs present is the honey in the pumpkin butter, but the primary sweetener is sugar, so again, in moderation it should be well tolerated.

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Comments (15)

  1. Alissa - Not Just Apples

    This looks delicious! Just the perfect sort of thing for my husband…

  2. Katie @ Peace Love & Oats

    Um that looks ridiculously delicious… like whoa.

  3. sheila

    ive been eyeing that coconut spread at the grocery store lately but i’m not sure how to use it. do you basically use it as a butter/earth balance substitute?

  4. Lisa

    Agree with everyone. This looks fantastic! Anything with coconut is a winner for me! I always get a little worried about baking almonds though because of the oxidation. I think I’d risk it though:)

  5. Hannah @ CleanEatingVeggieGirl

    I LOVE TJ’s pumpkin butter! In fact, I love it so much that back in November I bought a whole case of it so that I would not have to go through withdrawals when it is “out of season.” I think I may have overestimated my need for a case, though. I still have about 7 jars left. It is a good thing they do not expire until 2014! 😉

  6. Elise (Post author)

    Now that’s my kind of hoarding!!! Love it 🙂

  7. Elise (Post author)

    It’s not totally interchangeable w regular EB in the sense that I wouldn’t have it plain w toast (although one could do that), it’s more like a cross btwn coconut oil and EB. I used it exclusively in baked goods. It’s okay but I prefer either EB or coconut oil and prob won’t buy it again.

  8. Ttrockwood

    This sounds so delicious!! Your granola recipes are so awesome i cant wait to make this…..
    I make your quinoa granola regularly and once was low on coconut oil, i just had about 1/4c-1/3c or so and the recipe tasted the same as always.

  9. Elise (Post author)

    thanks! ive made this one 3 times now. i literally live off granola.

  10. Kathryn

    I think it delicious on plain toast. The cocunut flavor isn’t overpowering. So yummy! It is also really good on a baked sweet potato.

  11. Danielle

    Looks wonderful elise! I don’t have any pumpkin butter….hmmm.. do you think I could subsitute it for apple sauce? Or apple butter? Is it really syrupey?

  12. Elise (Post author)

    apple butter will def work! [just as an fyi, it wont be fodmaps friendly then, in case thats important to you…]
    i think applesauce could work, but im not sure about the amount and how it would alter the texture. the pumpkin butter isnt syrupy, its thick, like a spread.

  13. Pingback: Toasted coconut granola (GF & Paleo) | DVK for Wellness & Nutrition

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