Pumpkin Maple Granola
Ingredients
- 3 cups Organic Rolled Oats gluten free
- 1 cup Brown Rice Crisps
- 1/4 cup Coconut Oil, melted
- 1/3 cup almond butter
- 1/2 cup plus 2 tbsps of organic pumpkin puree
- 1/2 cup maple syrup
- 1-2 tbsp coconut sugar optional
- 1/2 cup raw pecans, chopped
- 1/2 cup raw pumpkin seeds
- 1/4 cup quinoa optional
- 2 tsps pumpkin spice or ground cinnamon
- 1/4 tsp salt
- 2 tbsps ground flax seed
- 1 tsp vanilla extract optional
Instructions
- Preheat oven 325 F
- In a large bowl, add the pumpkin puree, maple syrup, almond butter, melted coconut oil, pumpkin spice, ground flax and mix really well.
- Then add the brown rice crisps, quinoa (optional), oats and mix until everything is combined.
- Transfer the granola mix to a baking sheet lined with parchment paper. Spread out the mixture evenly and if you like granola clusters, press some areas together and avoid stirring that area. Bake on the center rack for 30 minutes, stirring gently after 15 minutes so as not to burn the granola.
- Remove from the oven and top with pumpkin seeds and chopped pecans and stir gently. Place back in the oven and bake for another 15 minutes or until the nuts are golden and the granola is dry and crispy. Remove from the oven and set aside to cool completely before storing and enjoying!
Notes
Sweetness: Feel free to reduce the amount of maple syrup or increase the amount depending on your preferences.
Nuts/Seeds: Swap the pecans and pumpkin seeds with any of you favorite nuts ( almonds, cashews, pistachios, sunflower seeds etc).
Almond Butter: If you do not have almond butter or do not like it, feel free to add peanut butter or apple butter instead.
Coconut Oil: If you do not want any oil in your granola, you can replace it with additional pumpkin puree or almond butter.
Baking: Make sure to keep any eye on the granola, You do not want it to burn.
If you are having issues with the granola not getting crispy, you can lower the heat and bake it for longer.
This recipe is very customizable! :)