Pumpkin Spice Granola

Easy, delicious crunchy granola made gluten free and with real pumpkin and warm spices. Perfect on its own or with almond milk, over yogurt, or over ice cream.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: granola, pumpkin spice

Servings: servings

Calories: 206kcal

Ingredients

3 cups rolled oats I used gluten free
1 cup pecan halves
2/3 cup unsweetened shredded coconut
1/2 cup raw cashew pieces or pepitas
1/4 cup coconut sugar
1 tsp pumpkin pie spice
1/4 tsp salt
1/3 cup maple syrup or honey
1/3 cup pumpkin puree
1/4 cup coconut oil

Instructions

Preheat the oven to 350ºF.
To a large bowl, add the oats, pecans, coconut, cashews or pepitas, coconut sugar, pumpkin pie spice, and salt. Stir to combine and set aside.
In a medium saucepan over medium low heat, combine the maple syrup, pumpkin puree, and coconut oil. Warm until melted, about 2 to 3 minutes, and stir until smooth.
Pour the maple pumpkin mixture over the dry ingredients and stir until everything is coated.
Arrange the mixture in a single layer on two baking sheets and transfer to the oven. Bake for 25 to 30 minutes, or until golden brown. Halfway through the cook time, swap the upper and lower baking sheets so they are browned evenly.
Allow the granola to cool completely (it will get crisp as it cools). Transfer to an airtight container and store for up to 2 weeks.

Notes

This is naturally gluten & dairy free
For vegan, use maple syrup instead of honey
For nut free, omit the pecans and cashews, and use extra pepitas or sunflower seeds
I love it on its own for snacking or as cereal with a little almond milk. Also delicious on top of a smoothie bowl, ice cream, or yogurt.

Nutrition