Nut-free Pumpkin Granola
This granola is the perfect accompaniment to your morning yogurt or cereal. It is slightly sweet but very flavorful with pumpkin, maple, and pumpkin pie spice for a wonderfully warm flavor. And it's nut-free! The coconut, sunflower seeds and pepitas add the perfect crunch so you won't be missing those nuts.
Servings: 7 cups
Ingredients
- 1/4 c coconut oil, melted
- 1/3 c maple syrup
- ¼ tsp vanilla
- 2 tbsp turbinado sugar
- ⅓ c pumpkin puree
- 1 tsp kosher salt
- 3 c gluten-free old fashioned oats
- ¾ tsp pumpkin pie spice
- ¾ c raw sunflower seeds
- ¾ c raw pepitas
- 1 c coconut flakes
Instructions
- Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Melt the coconut oil and pour into to a large bowl. Add the pumpkin puree, maple syrup, vanilla, sugar and salt and mix together.
- In a separate bowl combine the oats, pumpkin pie spice, sunflower seeds and pepitas and stir to evenly coat. Add the dry ingredients with the wet ingredients and mix well.
- Spread the mixture on the prepared baking sheet and bake. After the first 15 minutes, add the coconut flakes, stir and continue to bake for another 20-25 minutes, stirring every 10 minutes. The granola is done when it is golden brown and dry. Let it cool completely.
Notes
Notes: Place in an air-tight container or jar and it will keep for 2-3 weeks. Freeze it for up to 3 months.