Pumpkin Spice Gluten Free Granola
Tis the season to make something pumpkin spice, I mean seriously. I had to jump on the wagon and use the delicious spice blend of cinnamon, ginger, nutmeg, allspice, mace and cloves.
Simply stir together thick oats and quick cooking oats (the combination is a good one – I use it in my almond butter oat bites). Pour in the melted coconut oil, pumpkin puree, maple syrup, pumpkin spice and sea salt. Bake and stir. Bake and stir. Add in roasted pumpkin seeds and drizzle the hot granola with more maple syrup (highly recommend) and a sprinkle of pumpkin spice. Let cool and dig in.
This recipe is basic and has a short ingredients list. It makes it easier on the budget, quick on time and the best part is knowing all the ingredients in something that you eat. That’s an important one.
So many ways to enjoy this.
If you are like me, I grab a few spoonfuls as a snack.
Pour some over Greek yogurt with fresh berries or make a bowl of it into cereal with your favorite milk of choice. Top your favorite smoothie bowl with this – adds some needed crunch.
Sprinkle some on top of these muffins or these classic muffins ..but wait, topping some on this bread would be heaven too – so good and an addition crunch to the top.
Give away as sweet little gifts
Granola can last a while, if stored correctly. Plus you can gift them to your neighbors, friends, coworkers and even your mother in law.
Package it in air tight glass containers. Wrap a little string and card around them. And hand these sweet little gifts over.
More homemade granola recipes to make
Pumpkin Spice Gluten Free Granola
- Total Time: 42 minutes
- Yield: 12-18 1x
- Diet: Gluten Free
Ingredients
- 8 cups gluten free oats *see note below
- 1 cup melted coconut oil
- 3/4 cup pumpkin puree
- 1 cup maple syrup (divided in 1/2)
- 1 pinch sea salt
- 3–4 tablespoons pumpkin spice *see note below
- 1 cup roasted pumpkin seeds (salted or unsalted)
Instructions
- Preheat your oven to 375F.
- Mix the oats (if using 2 different types) in a large mixing bowl.
- Melt the coconut oil in a medium to large glass measure cup. Stir in the pumpkin puree, maple syrup, sea salt and pumpkin spice. Keep stirring into everything is incorporated together – the oil will want to seperate from basically everything.
- Pour the oil and pumpkin mixture over the oats. Stir and fold over with a rubber spatula or wooden spoon, until every single oat is covered (just try your best). Keep stirring if you are questioning.
- Add the oat mixture to a baking sheet tray with 1- 1.5 inch sides. Spread out evenly.
- Bake for 8 minutes. Remove and stir slightly and return back to the oven for another 8 minutes. Repeat this process 3 times. Just watch the granola on the last 2 oven rotations – you don’t want it to burn but you do want it to brown slightly. It can change color very quickly.
- Remove the sheet tray from your oven. Pour the roasted pumpkin seeds and the remaining maple syruo over the hot granola. It will sizzle and start to smell amazing. Let it sit without stirring around for 15 or so minutes. Taste test – this is a good time to add more pumpkin spice if desired.
- Once cooled completely add to glass jars with lids. Store in your pantry.
Notes
I use One Degree Organic Foods Oats (love them). Anthony’s Organic Oats and Zego Oats are also great.
I used a combination of quick cooking (2 cups) and rolled or sprouted oats (6 cups) Not nessecary but nice to have different textures in the granola.
Add in 2-3 tablespoons of pumpkin spice for cooking. After the granola has baked and cooled slightly, taste test. You may want to add more pumpkin spice to it. I did.
You can save some dishes by mixing the granola on your baking sheet pan, instead of in a mixing bowl. Just mix slowly to not spill large amounts of oats on the counter – like I did.
- Prep Time: 10
- Cook Time: 32
- Category: breakfast
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
