Go Back
+ servings
Milk being poured into a bowl of healthy granola made with pumpkin, pecans, and coconut.
Print Recipe
3 from 2 votes

Pumpkin Granola with Maple Syrup

Pumpkin granola that is sweetened with maple syrup and full of pecans, coconut, pumpkin seeds and hearty oats!  A gluten free and vegan breakfast, snack or dessert recipe.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 16 servings

Ingredients

  • 2 ½ c rolled oats gluten free
  • ¼ c pumpkin puree
  • ½ c maple syrup
  • ¼ c coconut sugar
  • 1/3 c coconut oil
  • 1 t vanilla
  • 2 t pumpkin pie spice
  • ¾ t cinnamon
  • ½ t salt
  • 1 c coconut flakes
  • ¼ c pumpkin seeds
  • 1 ¼ c pecans coarsely chopped
  • 2 T flax seeds
  • 1 c dried cranberries

Instructions

  • Preheat oven to 350 degrees.
  • Place oats in a large bowl.
  • In a medium-sized bowl combine pumpkin, maple syrup, coconut sugar, coconut oil, and vanilla. Whisk to combine.
  • Pour pumpkin/syrup mixture over oats and toss to completely coat the oats.
  • Add pumpkin pie spice, cinnamon and salt to the oats. Toss to combine.
  • Add coconut flakes, pumpkin seeds, pecans and flax seeds to the oat mixture. (Save the cranberries until after you have baked the granola!)
  • Toss granola until all ingredients are well incorporated.
  • Line two baking sheets with parchment paper and spread granola out evenly. Bake in preheated oven for 23-25 minutes, or until edges have just browned.
  • Remove from oven and let sit at room temperature for at least 15 minutes, without touching!
  • Break apart granola into big clusters and add cranberries.
  • Serve with milk, yogurt or eat it by hand and enjoy!

Nutrition

Calories: 249kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Sodium: 82mg | Potassium: 158mg | Fiber: 3g | Sugar: 13g | Vitamin A: 600IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1.2mg