Ingredients
Scale
- 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