Description

This Grain-Free Pumpkin Spice Granola is one of my favorite ways to shake up breakfast this season. It's full of the gorgeous fall flavors of pumpkin, cinnamon, nutmeg, allspice, ginger, maple, and vanilla. We love eating it on top of yogurt parfaits, smoothie bowls, drenched with milk, or simply on its own as a sweet and healthy snack.

Ingredients

Scale

1 1/4 cups unsweetened coconut flakes
1 cup pecans, chopped
1 cup almond slices
1 cup hazelnuts
3/4 cup pepitas
3/4 cup unsweetened dried currants
3/4 cup pure maple syrup
1/2 cup pumpkin puree
2 tbsp coconut oil, melted
4 tsp pumpkin pie spice
2 tsp vanilla extract
1/2 tsp sea salt

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Instructions

Preheat oven to 300 degrees F (150 C) and line an XL baking sheet with a silicone baking mat or parchment paper.
In a large bowl combine coconut flakes, nuts, seeds, and dried currants until well combined.
Add maple syrup, pumpkin puree, coconut oil, pumpkin pie spice, vanilla, and sea salt. Stir until well combined.
Transfer mixture to your baking tray and spread evenly.
Bake for 30-40 minutes, turning with a wooden spoon or spatula halfway through for even browning. Once the granola reaches the 30 minute mark, check every 5 minutes to prevent burning. The nuts should deepen in color, especially around the edges, but not turn black.
Allow to cool fully. The mixture should break up into chunks when you transfer it to an airtight container and should keep for several weeks when stored in a cool, dry place.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 1/2 cup
Calories: 431
Sugar: 22 g
Sodium: 129 mg
Fat: 33 g
Saturated Fat: 12 g
Fiber: 6 g
Protein: 29 g