I have to warn you before you make this — you might regret it. Not because it’s bad. No, the opposite. Because it’s so good that you won’t be able to stop eating it. You’ll try, but if you’re anything like me, you’ll fill a small bowl, close up the container, and then when it’s gone, find yourself mindlessly refilling your bowl again and again. Next thing you know, it’s gone, and you’re left wondering what has happened to your life.

Let’s talk about granola for a minute. It’s usually made of oats, lots of sugar, with some nuts and dried fruit thrown in. It’s often thought of as a health food, but unless you comb through ingredients lists or make it yourself, chances are you’re getting something that is about as nutritious as an oatmeal raisin cookie.

This version skips the oats and refined sugar, and is instead packed full of nuts, seeds, and spices, and sweetened with honey. It gets its fall-inspired flavor from Ava Jane’s Kitchen’s Pumpkin Pie Spice, and it could not be better. It’s crunchy, sweet, and salty, and breaks into crunchy, caramelized pieces that are perfect for sprinkling over yogurt, adding to a salad, or eating as is. For a finer, more granola like texture, you can put the granola in a freezer bag and smash a bit with a rolling pin or pulse in food processor until you reach the desired texture.

Before you dive into this, the ingredients you choose are important. You can use any combo of nuts that you like, but make sure they are raw and unsalted since you are roasting and seasoning them yourself. One of the good things I like about making my own granola is that I can customize it with whatever I like or have, so don’t be afraid to do that here.

Makes about 3 cups
Prep time: 60 minutes


1 cup almonds, rough chopped, or use sliced
1/2 cup pecans
1/2 cup chopped walnuts
1/2 cup sunflower seeds
2 tablespoons sesame seeds
2 tablespoons ground flax seed
1/2 cup unsweetened coconut flakes
1/4 cup AJK Yucatan Honey
3 tablespoons Ava Jane’s Kitchen Avocado Oil
1 tablespoon Ava Jane’s Kitchen Pumpkin Pie Spice
1/2 cup dried cranberries


Preheat oven to 325 degrees F.
Combine all of the nuts and seeds in a large bowl and stir.
Stir the honey and avocado oil together in a bowl. Stir in the Pumpkin Pie Spice. Pour this mixture over the nuts and seeds and stir to coat.
Line a baking sheet with parchment paper and spread the mixture evenly on the pan.
Bake for 30-40 minutes, until nuts are fragrant and lightly browned, stirring two or three times during the process.
Remove from oven and allow to cool. Break up lightly with rolling pin or pulse in a food processor and then stir in the cranberries.
Store in an airtight container.

Easy to download PDF: Grain Free Pumpkin Pie Granola