Whether you follow WW or not, nonfat Greek Yogurt is something that should be in your fridge at all times (unless you’re lactose intolerant, in which case feel free to just skip down to the granola part). I use Greek Yogurt in a ton of recipes, from baked goods to savory dips. It also makes a great snack, as it’s high in protein, low in calories, and 0 SP on WW Blue.

One problem – on it’s own, it’s kind of boring.

Yeah, its tart and tangy, but that’s about it. Without a lil something something, it’s not super exciting. Usually, I opt for fruit, jam, or honey as a topping and to add some flavor. In a perfect world I’d add some granola too, for some added crunch, However, store brought granola is basically candy. It’s laden with tons of sugar and preservatives and things that aren’t generally diet friendly. Store bought granola can pack 15 grams of sugar in a single serving, and it’s a surefire way to sabotage an otherwise healthy snack.

There’s a happy ending here

paleo pumpkin granolaDon’t worry. The granola doom and gloom has a happy ending. I made it better! And, more importantly, I made it paleo. And vegan. Oh, and pumpkin spice flavored. It’s a win-win-win-win, and truly something that everyone can enjoy.

This granola is made with a few better-for-you ingredients and tastes like Fall. It’s also super easy to make, stores well, and is a delicious topping on just about anything (or as a snack on its own). It uses just 3 tablespoons of all natural sweetener for the entire recipe, pumpkin seeds in lieu of sweetened dried fruit/chocolate that you find in typical granolas, and coconut oil as the fat.

To make the granola, it’s really just a matter of mix, spread, bake, and wait. Waiting is critical, as the granola will be soft when it first comes out of the oven. By waiting for it to cool, it can bind together, which will yield those delicious clusters we’re looking for.Once cooled, break it apart, store it in an airtight container, and enjoy it!

Those Greek Yogurt recipes I was talking about

Nonfat Greek Yogurt is one of the most underrated baking ingredients and an absolute staple in the Food by the Gram kitchen. Check out some of my favorite sweet and savory recipes featuring Greek Yogurt:



Let’s make some granola!

Yield: 8 1/4 cup servings, 5 SP/serving on Purple, 6 SP/serving on blue.



  1. Preheat oven to 325 F
  2. Line baking sheet with parchment paper or silicone baking mat
  3. Combine coconut oil and maple syrup in a large microwave-safe bowl. Microwave for 30-60 seconds, then add pumpkin puree and stir to combine.
  4. Add oats, pumpkin seeds, pumpkin pie spice, and salt to the bowl. Stir well to mix everything evenly, ensuring that every oat is covered.
  5. Spread mixture in uniform layer on baking sheet and bake for 35-40 minutes
  6.  Remove from the oven and let cool for 20 minutes. (Granola will be soft at first, and forms crunchy clusters as it cools).
  7. Store at room temp in an airtight container for up to 10 days. Enjoy!

Let me know if you make this recipe by leaving a comment and/or tagging me on Instagram at @foodbythegram!

Note: There may be affiliate links throughout this post. When you shop through these links, I get a small percentage of the sale, at no extra cost to you! I only recommend products I love, and I’m sure you’ll love them too. Thanks for the support!

3 thoughts on “Pumpkin Granola (Paleo, Vegan)

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