Description
This Maple Pumpkin Granola is a cozy, naturally vegan and gluten-free snack packed with real pumpkin, maple syrup, oats, pecans, pumpkin seeds, coconut flakes, and warm spices. Perfectly crunchy and flavorful, it makes an irresistible healthy breakfast or snack that is easy to prepare and store.
Ingredients
Wet Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes or chips
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 2 teaspoons pumpkin pie spice
- Up to 1 teaspoon flaked sea salt or 1/2 teaspoon table salt (see notes)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F (163 degrees C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Combine Wet Ingredients: In a large microwave-safe bowl, combine the coconut oil and maple syrup. Microwave the mixture for 30-60 seconds until warm and slightly melted, then stir in the pumpkin puree until fully incorporated.
- Mix Dry Ingredients: Add the rolled oats, coconut flakes or chips, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt to the wet mixture. Stir well to evenly coat all the ingredients with the wet mixture.
- Bake the Granola: Spread the mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, stirring halfway through if desired to ensure even baking. The granola will appear soft when first removed.
- Cool the Granola: Allow the granola to cool on the baking sheet for at least 15 minutes. It will crisp up as it cools to a perfect crunchy texture.
- Break and Store: Once completely cooled, use your hands or a spatula to break the granola into your preferred piece sizes. Store it at room temperature in an airtight container for 1-2 weeks.
- Enjoy & Review: Serve as a topping for yogurt, sprinkle over oatmeal, or enjoy as a snack. Please consider leaving a review to support this free recipe and help the business thrive.
Notes
- Salt: Use up to 1 teaspoon of flaky sea salt or up to 1/2 teaspoon of table salt to avoid overpowering the sweetness. Taste and adjust accordingly before or after baking.
- Coconut: Unsweetened flaked coconut or larger coconut chips work best. Avoid sweetened flakes for better texture and flavor balance.
- Pumpkin Pie Spice: If unavailable, substitute 1 teaspoon cinnamon plus 1/4 teaspoon ground ginger and a pinch each of nutmeg, cloves, and allspice.
- Cooking Time: The longer bake at moderate heat is necessary due to the moisture content from the pumpkin.
- Storage Tip: If granola loses crunchiness over time, crack open the container slightly to let moisture escape and maintain crispness for several more days.
- Nutritional Note: Nutrition info is estimated per 1/3 cup serving; consult a nutritional tool for exact details if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup (about 40g)
- Calories: 201 kcal
- Sugar: 5 g
- Sodium: 198 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
