I have recently become obsessed with this pumpkin harvest granola. The crunchiness, nutty flavour and warm spices make for a perfect add-on to cereals, oatmeal, puddings or just as is.
Ingredients:
3 and 3/4 cups gluten free old fashioned oats
2/3 cup unsweetened coconut
2/3 pumpkin seeds
1/2 cup almonds
1/2 cup pecans
1/3 cup chia seeds
1/2 cup cooked quinoa
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp pumpkin spice
1/8 tsp salt
1/2 cup pumpkin purée
1/3 cup honey
1/4 cup + 2 tbsp coconut oil
3 tbsp coconut sugar
1 tsp vanilla
Directions:
Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a large bowl, toss the oats, coconut, pumpkin seeds, almonds, pecans, chia seeds, quinoa, cinnamon, pumpkin pie spice, ginger, and salt together until combined.
On low heat whisk the pumpkin purée, honey, coconut oil, brown sugar and vanilla in a small pot. Once combined pour over dry ingredients and mix until mixture is moistened. Spread the mixture into both baking sheets. Bake for 40 – 50 minutes, stir granola every 15 minutes to prevent burning. Allow granola to cool on baking sheets to increase crunchier texture. Store in a mason jar or air right container.