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| Servings |
1/4 cup per serving
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Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup coconut oil - melted
- 1/4 cup maple syrup
- 1 1/2 cup rolled oats or gluten-free rolled oats
- 1/2 cup dried cranberries or raisins
- 1/2 cup slivered almonds
- 1/2 cup pumpkin seeds
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin, sugar, coconut oil, pumpkin pie spice, cinnamon, and maple syrup. Once combined, add the remaining ingredients and mix well.
- Spread granola on baking sheet and bake for about 20-25 minutes, stirring every 8-10 minutes. Granola should be lightly browned when you remove it from the oven and will need to cool to become crunchy.
Do you think I could use honey instead of the coconut sugar and maple syrup???
Great question! We haven’t tried this recipe with honey, but it’s worth a try! If you do, let us know how it goes!
Is the idea to eat this granola as breakfast? Or do you eat it on top of something, like yogurt, for breakfast?
Hi Lori! You could enjoy this recipe either alone or use it as a topper! Whatever your preference is, either way is great and would be delicious. 🙂
Can i use regular sugar and vegetable oil instead of coconut ?
Hi Wendy! We haven’t tried this recipe with those substitutions, but I think it could work! If you give it a try, please let us know! 🙂