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Pumpkin Granola

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 38 minutes
Servings 21

Ingredients

  • 4 Cups Oats, gluten free if necessary
  • 1 Cup Coconut, unsweetened and shredded
  • 1 Cup Pecans, rough chopped
  • 1/2 Cup Pumpkin Seeds
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Cup Canned Pumpkin
  • 1/2 Cup Maple Syrup
  • 1/3 Cup Coconut oil, melted

Instructions

  • Preheat oven to 350° F.  Prepare a baking sheet for easy clean up by lining it with a Silpat mat or parchment paper.
  • In a large bowl stir together oats, coconut, pecans, pumpkin seeds, pumpkin pie spice and salt. Mix in the pumpkin, oil and maple, stir until completely combined.
  • Spread granola out on prepared baking sheet and bake for35-38 minutes total. I recommend removing it from the oven after 15 minutes and stirring to prevent edges from burning, and then repeating this every 10minutes or so until granola is golden brown.
  • After baking add diced dried apricot if desired.
  • Store in an airtight container. Granola should stay fresh for about 2 weeks.