Pumpkin Granola
Perfectly spiced, crunchy pumpkin granola packed with pecans and pumpkin seeds for an easy & wholesome autumn treat.
Servings: 16 -20 ¼-cup servings (about 4 ½ cups)
Ingredients
Dry Ingredients
- 1 ½ cups nuts/seeds chopped (half roughly chopped pecans, half pumpkin seeds)
- 1 ½ cups old-fashioned rolled oats
- ¼ cup ground flaxseed
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3 tablespoons coconut sugar
- 1 tablespoon melted coconut oil
- 2 tablespoons pure maple syrup
- 3 tablespoons 100% pumpkin puree
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- Add all dry ingredients into a large bowl: nuts, oats, flaxseed, pumpkin pie spice, ground cinnamon, and salt. Using a rubber spatula, fold and stir until well mixed.
- Add all wet ingredients into a smallish-medium bowl: coconut sugar, melted coconut oil, pure maple syrup, and pumpkin puree. Whisk until well mixed.
- Pour the wet ingredients over the dry ingredients, making sure to scrape the bowl clean. Using the rubber spatula, stir and fold the wet and dry ingredients together until everything is very well coated.
- Pour the granola mixture onto the prepared baking sheet, spreading into an even layer with intermittent pockets to let air through.
- Bake for 20 minutes. Rotate the sheet, then bake for an additional 15-19 minutes (I did 17 additional minutes). Mine took a total of 32 minutes to bake.
- Place baking sheet onto a cooling rack to cool for about 20 minutes. Enjoy!
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Notes
Storing Instructions: Cool granola completely, then store in an airtight container at room temperature, in a cool, dark environment for 1-2 months. Make sure to store granola out of direct sunlight and away from heat sources.
To make Vegan: Keep the recipe exactly as-is. All ingredients are vegan.
To make Gluten Free: Make sure to use gluten free-certified rolled oats. The rest of the ingredients are gluten free!