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+ servings

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

Author: Michele
Servings: 8 servings
If you like pumpkin spice you're gonna love this tigernut and coconut-based granola! Completely nut-free and Paleo and AIP friendly.
Make this dish coconut-free: Replace the coconut flakes with an additional 1 cup of sliced tigernuts.
5 from 5 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr


  • 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 ground 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.
Use the leftover canned pumpkin to make Pumpkin Pudding Parfaits 😀
Course: Breakfast, Snack
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, gluten free, nut free, Paleo, topping
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !