Description
Pumpkin Spice Granola bakes up sweet and salty with crispy clusters and lots of pumpkin spice. It’s also nut-free, gluten-free and vegan, and requires just nine ingredients and 10 minutes prep time. You’ll want to add this granola to your fall breakfast rotation!
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup raw pumpkin seeds
- 1/3 cup coconut sugar
- 1 tablespoon pumpkin spice
- 1/2 teaspoon kosher salt
- 1/2 cup dried cranberries
- 1/4 cup sunflower seed butter, with salt
- 1/4 cup maple syrup
- 3 tablespoons virgin, cold-pressed coconut oil
Instructions
- Pre-heat oven to 350F and line a baking sheet with parchment paper. Spread the oats and pumpkin seeds out on the baking sheet. Toast for 10 minutes, keeping an eye on them to ensure they don’t burn.
- Remove from oven and let cool slightly. Add the toasted oats and seeds to a large bowl (saving the baking sheet and parchment paper for the granola). Add the coconut sugar, pumpkin spice and salt and toss to combine. Stir in the dried cranberries.
- In a small microwave safe bowl, add the sunflower seed butter, maple syrup and coconut oil and heat for 45-60 seconds (stirring at the halfway point). Stir or whisk together until a smooth liquid forms.
- Add the wet mixture to the dry ingredients and stir until well combined. The granola mixture will be wet.
- Spread the granola mixture out onto the parchment paper lined baking sheet and pack it down slightly. (I use a non-stick pan, but I highly recommend parchment paper to ensure it doesn’t stick).
- Bake for 17-18 minutes, or until the edges start to brown. Let the granola cool completely in the pan. It will get crispy as it cools.
- Once cooled, break apart and store in an airtight container at room temperature.
Notes
- To keep this granola gluten-free, make sure your oats are certified gluten-free. If you’d like to make it grain-free, substitute buckwheat flakes for oats.
- Toasting the oats and pumpkin seeds first adds some extra flavour, but if you’re pressed for time, you can skip this step.
- If using a sunflower seed butter without salt, you may wish to add another dash of salt to the granola.
- You can use nut butter as a replacement for sunflower seed butter. Just keep in mind that the granola will not be nut-free.
- If your baking sheet is darker in colour the granola will brown on the bottom faster. Just keep an eye on the granola and/or reduce the bake time slightly.
- For crunchy granola clusters, don’t stir the granola while it bakes and let it cool completely in the pan before you break it apart.
