This granola is perfect for a healthy breakfast with non-dairy milk or just eating as a snack. It’s crunchy, gluten-free, and deliciously tasty! The best part, it is so easy to prepare, much cheaper than store-made with less sugar and naturally sweetened. It also stores beautifully, and we always keep it in our pantry.
Servings: 4 servings
Cost: $5
Equipment
- oven
Ingredients
- 2 cups gluten-free old fashioned rolled oats
- 1/2 cup raw pecans
- 1 cup raw almonds
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup pumpkin puree, unsweetened
- 1 tsp vanilla extract
- 1/4 cup dark maple syrup
- 2 Tbsp coconut oil
- 1/2 cup raw unsalted pumpkin seeds kernels (pepitas)
- 1/3 cup dried cranberries
- 1/4 cup chia seeds
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl, mix oats, pecans, almonds with cinnamon, nutmeg, and allspice.
- In a separate bowl, combine pumpkin puree, vanilla extract, maple syrup, and oil.
- Add wet ingredients to the large bowl of granola and mix well.
- Spread the mixture onto the baking tray, lined with parchment paper and bake for 20 minutes.
- Remove granola from the oven and gently add pumpkin seeds. Continue to bake the granola for 5 more minutes.
- Allow pumpkin granola to cool down completely. Add chia seeds and dried cranberries and refrigerate in the airtight container for up to 2 weeks.
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