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Pumpkin Granola

Fall flavors with a lot of crunch
Prep Time15 mins
Cook Time45 mins
Course: Breakfast, Snack
Keyword: almonds, oats, pecans, pumpkin, pumpkin seeds, sunflower, walnuts
Servings: 12
Author: Chef Kim

Ingredients

  • 4 cups gluten free oats
  • 1/2 cup walnuts chopped
  • 1/2 cup pecans chopped
  • 1/2 cup almond chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 Tbs molasses
  • 1/2 cup water
  • 2 Tbs coconut oil grape seed or mild olive oil
  • 2 tsp pumpkin spice combine cinnamon, ginger, nutmeg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2-1 cup dried cranberries substitute dried fruit of choice

Instructions

  • Preheat the oven to 325 degrees.
    Combine the oats, nuts and seeds in a large mixing bowl. You can use whatever combination of nuts and seeds, more or less, or omitting the oats and adjusting them to the overall for a total of 6.5 cups.
  • In a small saucepan, combine the honey, maple syrup, pumpkin puree, molasses, water and oil. Bring to a simmer, stirring to combine. Let simmer for five minutes. It will foam up, so keep an eye on it and stir so that it doesn’t boil over.
  • Remove from the heat and stir in the vanilla, spice and salt.
  • Pour this over the oat & nut mixture and use a spatula or wooden spoon to stir to coat everything well.
  • Transfer the mixture onto two sheet pans. Bake for 15 minutes. Stir and bake for another 15 minutes, rotating the sheet pans on the shelves.
    The granola may be done at this point, if it’s golden brown. If not bake for an additional 15 minutes, remove and let cool. The granola crisps up as it cools.
  • When the granola has cooled, add the desired dried fruit.
    Store in an airtight container for up to a month.