Healthy snacks are an important part of making good food choices consistently. If I wait until I’m hungry to make decisions about food, I have a much harder time making the better choice.
Ginger-Pumpkin Spice Granola is a healthy snack food you’ll love having on-hand to avoid those impulse decisions.
Easy No-Bake, Grain-Free, Gluten-Free Snack
It’s quick and easy to mix up a batch with any favorite combination of flavors and it’s all held together with healthy fats. I keep mine in the fridge because the coconut oil helps hold the shape best when stored under 70 degrees.
Taking them along as a grab-and-go snack works too, just don’t leave them in a hot car unless you want to eat it with a spoon. Of course, if they do fall apart, a few minutes in the freezer makes everything solid again.
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Customize for a Healthy Snack You’ll Love
Chocked full of whole foods you can feel good about—nuts, seeds, dried fruit, coconut oil, almond butter—you have full control to prioritize ingredients. Make it all-organic, use sprouted or dehydrated nuts and seeds, almond or SunButter, or swap a stevia blend instead of honey for endless combinations. You can even make your own pumpkin spice!
Shopping the bulk bins at the store makes it easy to customize the add-ins, just be sure to keep the measurements consistent. If you’re like me, sometimes you’re tempted to add a little bit more of this or that to a recipe because there’s never enough lemon, nuts, cinnamon, etc.
In this case, the ratio of dry ingredients and coating is important so it doesn’t end up sticky or failing to hold together. Feel free to swap dried blueberries for cranberries or even double up on dates, just keep the total measurement of dried fruit to a max of 1 cup, per the recipe.
Enjoy it as yogurt or oatmeal topping too:
Ginger-Pumpkin Spice Granola Bites
- 1 cup Crispy Almonds (, or oven roasted almonds)
- 1 cup Sweetly Spiced Crispy Pecans (, or oven roasted pecans)
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 4 tablespoons sesame seeds (, (or chia seeds) -- divided in half)
- 1/3 cup dried cranberries
- 1/3 cup pitted dates (chopped into 1/4-inch pieces)
- 1/3 cup crystallized ginger (chopped into 1/4-inch pieces)
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/3 cup almond butter
- 3 tablespoons honey
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Coarsely chop almonds and pecans in a food processor or with a manual chopper (it's ideal to have an uneven texture with a few larger chunks). In a large mixing bowl, toss the nuts with the dried fruit, seeds, ginger and coconut flakes (reserve 2 tablespoons of sesame seeds) until well mixed.
- Melt the coconut oil in a small sauce pan. Remove from heat and stir in the almond butter, honey, pumpkin spice, and vanilla until combined. Pour almond butter mixture over nut & fruit mixture and mix well to coat.
- Spread evenly in a parchment-lined 9x13 pan. Sprinkle with remaining sesame seeds and sea salt. Place in the freezer for 2 hours to chill and set.
- Remove from the freezer and allow to sit at room temperature long enough to be able to cut with a sharp knife. Cut into cubes and store in a sealed container below 70 degrees or in the refrigerator -- this will keep the coconut oil from melting which helps hold them together.