Homemade Pumpkin Granola
This recipe is naturally gluten-free, dairy-free, and vegan and made with real food ingredients like oats, maple syrup, real pumpkin, cinnamon, pecans, and flaky sea salt. A cozy autumn hug in a bowl!
Servings: 8 servings
Ingredients
- 1/2 cup olive oil
- 6 TBSP canned pumpkin NOT pumpkin pie filling
- 1/2 cup real maple syrup
- 1 tsp vanilla
- 3 cups old-fashioned rolled oats Buy certified GF if needed
- 1 cup shredded coconut Can use sweetened or unsweetened
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 and 1/2 tsp sea salt
- 1/2 to 2/3 cup pecans, chopped
- 1 TBSP raw sugar, optional for added crunch Can skip this if keeping refined sugar free
Instructions
- Prep: Preheat oven to 350 degrees F. Whisk together the pumpkin, maple syrup, vanilla, and olive oil. In a medium mixing bowl, stir together the dry ingredients. Pour the wet into the dry ingredients and stir until well combined. Line 2 small baking sheets or one large baking sheet with parchment paper and spread the granola out evenly.
- Bake: Bake for 15 minutes, then stir the granola a bit, mainly pushing the granola around the edges of the pan into the center so things brown evenly. Bake for 17 more minutes. Let cool on the pan for a bit (15-30 minutes) and it will crisp up as it cools - even if it still seems a bit moist/soft when you take it out of the oven.
- Serve + Store: Store leftovers in an airtight container (or a mason jar) at room temp for up to 2 weeks.
Nutrition
Calories: 403kcal