If you like pumpkin spice you're gonna love this tigernut and coconut-based granola! Completely nut-free and Paleo and AIP friendly.

Pumpkin granola from the side in a bowl topped with blueberries

It seems fall these days is synonymous with pumpkin spice.

There's pumpkin spice EVERYTHING, right? Which is cool if you like pumpkin spice, but even as a fan I'll admit some things can be taken a bit far, haha!

But alas, I still love it, and translating my favorite Chocolate Tigernut Granola into a pumpkin spice version was something I had to do.

And it works SO well. Not only is it delicious, but it also tastes different enough from the chocolate version that it feels like something completely new.

Nut-free, Paleo and AIP compliant

One of the first questions I always get about tigernuts is why they're allowed on the AIP Diet as nuts are removed during the elimination period.

But tigernuts aren't nuts!

They're actually small tubers, like small sweet potatoes, that grow in the ground but wind up resembling nuts.

In some countries they're called chufa or ground nuts.

Because of this though they're AIP-compliant AND nut-free! Making it a great alternative to those of you trying to eat a Paleo-style diet and remain nut-free because of allergies or intolerances to nuts.

Uses for this granola

As a cereal: Like the chocolate granola it's great topped with some milk and eaten like a cereal. These milks are perfect if you're on AIP: Homemade Coconut Milk, Homemade Tigernut Milk, or Banana Milk.

As a topping: It can be used as a topping over sweeter breakfast bowls like the Spiced Carrot Porridge (Paleo, AIP), a Sweet Potato Bowl (Paleo, AIP), or a Pumpkin Coconut Parfait (Paleo, AIP). Or just put it over some Coconut Yogurt (Paleo, AIP).

I also love granola as a topping on pancakes to give them a bit of crunch. You could do these AIP Cassava Flour Pancakes or these Paleo Carrot Cake Pancakes.

Plus it's great as a topping on more savory dishes – like the Harvest Bowl.

As a snack: You could just eat this plain as a snack as well. It's quite delicious that way and may be the way I eat it most 🙂 To make it a bit more hearty you could add raisins too.

tigernut pumpkin granola from above, in a bowl with blueberries

Ingredients needed

The main ingredients you need to make this granola that you might not already have in your pantry/fridge are sliced tigernuts, coconut flakes, canned pumpkin, and mace (or nutmeg if not on AIP).

I've only found sliced tigernuts online and typically get mine from Amazon.

See the ingredients I recommend in my Thriving On Paleo Amazon store!

More Helpful AIP & Paleo Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.

Tigernut Pumpkin Granola Recipe

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Tigernut Pumpkin Granola (Paleo, AIP, Nut-free)

  • Author: Michele Spring
  • Prep Time: 00:10
  • Cook Time: 00:50
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Breakfast, Snack
  • Method: Oven
  • Cuisine: Paleo, AIP
  • Diet: Gluten Free


If you like pumpkin spice you're gonna love this tigernut and coconut-based granola! Completely nut-free and Paleo and AIP friendly.



  • 1 cup sliced Tigernuts
  • 1 cup Coconut Flakes (the wide ones, though shredded can work as well)
  • 1/4 cup Avocado Oil (or melted coconut oil)
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Bean Powder or Vanilla Extract (optional)
  • 1/4 cup canned Pumpkin
  • 2 tsp Cinnamon
  • 1/2 tsp Mace (or Nutmeg if not on AIP)
  • 1/2 tsp dried Ginger
  • 1/4 tsp Cloves


Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.

Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.

Bake for 45-50 minutes, stirring every 15 minutes or so. Check the granola at 35 min to make sure it isn’t burning. It may still seem a bit moist at 50 but take it out as it will dry as it cools.

If any is stuck together after it cools, break apart with your hands.



Store in an airtight container at either room temp or in the fridge for up to a month.

Keywords: AIP, Autoimmune Paleo, Autoimmune Protocol, Paleo, breakfast, easy, make ahead, batch cook, snack, nut-free, allergy friendly, cereal, crunchy topping

Get MORE inspo!

Want inspiration for using the Paleo & AIP diets to find relief from your autoimmune disease (and making it all easier) delivered directly to your email inbox?

No spam, ever. Unsubscribe at any time. Powered by ConvertKit

Pin It on Pinterest