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.
Every Fall our group of friends from dental school goes to a music festival called UtopiaFest. It is in the hill country of Texas, on a privately-owned ranch, and they cap attendance at around 5,000 people. All of us camp for two or three nights, pig out on “camp” food and enjoy the beautiful sound of music in the air.
As soon as it hit 10 days before the festival began, I started stalking the weather forecast. For the past 4 years that I have gone it has either been a torrential downpour, extremely muddy or blazing hot! This year I was beyond thrilled to see that the forecast was exceptional for the first weekend of October here in Texas. Highs in the upper 70s, lows in the mid-50s, it was going to be perfect… especially in this awesome tepee Cohl and his buddy Peter built…
Until, only two days before we would be camping in the great outdoors, I noticed an all-too-familiar itch in the back of my throat. Nooooo!!! I can’t be getting sick! This is the first time in 5 YEARS that the conditions will be incredible. The afternoon before we left, the congestion hit. Fortunately, I knew I had a cold before we even got there so I loaded up with meds, kleenex and enough warm clothes to keep this Texas-girl warm during those “chilly nights.”
Before I got too sick, though, I managed to whip up yet ANOTHER batch of this Fall-inspired pumpkin granola. Even though my tastebuds were a bit shot, I could still feel the crunch of the granola clusters and vaguely smell the scent of pumpkin spice in each handful of this pumpkin granola. Cohl and I managed to devour an entire batch of this on our own throughout the 3 nights we were in Utopia.
What exactly is in this Pumpkin Granola with Maple Syrup?
- Pumpkin puree, pumpkin spice and cinnamon give this granola its Fall flair and a flavor that is irresistibly good.
- Maple syrup and coconut sugar and the sweeteners found in this pumpkin granola, making it officially refined sugar free.
- Big flakes of coconut, pecans, pumpkin seeds, flax seeds and dried cranberries finish out this tasty snack.
You can serve this granola in a bowl with yogurt or milk. Eating it by the handful is my personal preference, though! One of the batches I tried I even substituted olive oil for the coconut oil and brown sugar for the coconut sugar, so feel free to experiment!
Pumpkin Granola with Maple Syrup
- 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
- 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!
Want more recipes like this Pumpkin Granola?
Check out these other granola recipes you can find here on Gluten Free with L.B.: