Fall flavors! My favorite. I was so happy hanging out in my apartment the other day while this was baking. The cinnamon and spice aromas brought back so many memories and almost tricked me into thinking it wasn’t 95 degrees outside. But, alas, it is still summer in Houston, and I am still baking and cooking like it’s not.
This granola is basically a #psl in granola form. Minus the espresso. Have you guys tried the new recipe? It’s a happy day for pumpkin latte lovers since Starbucks decided to use real pumpkin verse the weird caramel coloring and fake pumpkin flavor they used to use. My friend (a new mom) had 3 of them last weekend so I’d say the new recipe is a win!
This granola is easyyy! And healthy. I didn’t want to use too many oats in my recipe, so decided to chop some healthy seeds into smaller oat-like pieces. You definitely don’t need to break out your food processor or blender like I did, you can just chop the seeds by hand and avoid washing an extra kitchen thing!
Pumpkin seeds and sunflower seeds add lots of nutrients to this granola which make it an awesome snack. Sunflower seeds are a great source of Vitamin E, an important antioxidant, and copper. Pumpkin seeds are a great source of zinc, magnesium and copper.
I decided to eat a bowl of this with milk and it was so good. It would also be awesome on greek yogurt, over fresh berries, or on top of some overnight oats. YUM! I hope you enjoy this easy, delicious taste of fall!
- 1 c gluten free oats
- 1 c sunflower seeds - chopped by hand or using a food processor/blender
- 1 c pumpkin seeds - chopped by hand or using a food processor/blender
- 1/2 c canned pumpkin puree - not pumpkin pie filling
- 1/4 c coconut oil - melted
- 1/4 c real maple syrup - not pancake syrup
- 1 1/2 tsp ground cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/8 tsp ground ginger
- 2 tsp vanilla extract
- Preheat your oven to 325 F.
- Line a baking sheet with parchment paper
- Add the pumpkin seeds and sunflower seeds to a food processor or blender and pulse until they are roughly chopped - you could also chop the seeds by hand
- Add the chopped seeds to a large bowl with the gluten free oats
- In a medium sized bowl, add the coconut oil, maple syrup, pumpkin, vanilla and all of the spices and stir to combine
- Add the wet ingredients to the oat mixture and stir to combine
- Pour the granola onto your lined parchment sheet and create an even layer
- Bake for about 40 minutes, or until the granola is golden brown
- Once cooled, store in airtight containers - mine has lasted over a week
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