Love pumpkin flavors? Love granola? You’ve gotta try this recipe. It’s healthy, delicious, and perfect for fall. It’s also very easy and quick to make. This granola is great by itself, with a delicious homemade non dairy milk, or to put on topped of yogurt or smoothie bowls.
The granola is made with rolled oats, walnuts, pumpkin seeds, shredded coconut, dried cranberries, flax meal, pumpkin puree, coconut oil, pure maple syrup, blackstrap molasses, vanilla, cinnamon, nutmeg, ginger and sea salt.
If you don’t have blackstrap molasses, just skip it or use a little more maple syrup. I added blackstrap molasses not only because I like its taste but also because it’s a great source of iron and calcium.
I added pumpkin puree but if you don’t like a granola that has some moisture, you may want to remove it. I tried both version and they were both good. Hubby preferred the dried version without pumpkin puree and I preferred the one with pumpkin puree. But I have to say that they were both really good. I hope you like it too!
- 2 cups rolled oats, preferably gluten-free
- ½ cup walnuts, chopped
- ½ cup pumpkin seeds
- ½ cup shredded coconut, unsweetened
- ¼ cup dried cranberries
- ¼ cup flax meal
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp ginger
- ¼ tsp sea salt
- ½ cup pumpkin puree
- ¼ cup coconut oil
- ⅓ cup pure maple syrup
- 1 Tbsp blackstrap molasses, optional
- 1 Tbsp vanilla extract
- Preheat oven to 300F.
- In a large bowl, mix all dry ingredients.
- In a medium bowl, mix all wet ingredients.
- Pour wet into dry. Mix to combine.
- Spread granola into a baking sheet. Make sure it doesn't over spread.
- Bake for 30 minutes.