Here’s a healthier and absolutely delicious alternative to pumpkin pie and those other pumpkin-spiced items that your midsection will not thank you for! This granola recipe is free of gluten and refined sugars, and packed with ingredients that are high in fiber and essential fatty acids, including flax, chia, and pumpkin seeds.
I made a double batch of this granola, and packed it in mason jars as host/hostess gifts and thank you gifts for my clients. It’s a great gift-alternative to wine and other sweets because, let’s face it, we probably consume enough of those around Thanksgiving already!
Feel free to make this granola with normal rolled oats if you’re not opposed to eating gluten.
Pumpkin Pie Spice Granola
Makes 8 cups
3 cups gluten-free oats
1 cup pumpkin seeds
1 cup chopped pecans
½ cup sunflower seeds
½ cup ground flaxseeds
½ cup chia seeds
½ cup unsweetened coconut
½ tsp sea salt
1 cup pumpkin puree
½ cup virgin coconut oil, melted or grape seed oil
½ cup coconut nectar or maple syrup
1 tbsp. pumpkin pie spice*
1 tsp. vanilla
½ cup dried cranberries, preferably apple juice or maple syrup-sweetened
Preheat oven to 275F.
Combine the first 8 ingredients in a large mixing bowl.
Whisk together the pumpkin puree, oil, sweetener, pumpkin pie spice blend, and vanilla.
Pour wet mixture into bowl with dry mixture and mix to thoroughly combine.
Spread granola mixture onto two parchment-lined baking sheets.
Bake for 50 minutes or until the granola has browned to your liking, stirring every 10 minutes so the granola cooks evenly.
Allow granola to cool completely. Add dried cranberries and mix to distribute evenly.
Store granola in an airtight container for up to 2 weeks.
*Make your own pumpkin pie spice by mixing together 2 tablespoons cinnamon, 2 teaspoons ground ginger, ¼ teaspoon clove, ⅛ teaspoon allspice, and ⅛ teaspoon nutmeg