Cooked - Pumpkin Granola Recipe - New Recipe

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Pumpkin Granola Recipe

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9.0

3 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats (288g)

1 cup chopped walnuts (or any nuts) (120g)

¼ cup pumpkin seeds (or sunflower seeds) (28g)

2 teaspoons pumpkin pie spice (or cinnamon)

¼ cup almond butter

½ cup maple syrup (or agave nectar) (168g) - can reduce to ¼ cup for less sweet granola

⅓ cup pumpkin puree (81g)

¾ teaspoon sea salt

Dried fruit (optional)

Vegan chocolate chips (optional)

Vegan white chocolate chips (optional)

Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat.
In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
Spread the mixture into a nice even layer on your baking sheet.
Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes).
At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven.
Watch it during the last 5 minutes of baking to ensure that it isn't burning.
Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it's crunchy.
When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It'll last up to a month in your fridge.

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