Celebrate fall and pumpkin season with this easy, healthy, homemade Pumpkin Granola that is packed with nourishing goodness like Vitamin A, omega-3's, and fiber. This nut free, gluten free, vegan granola recipe is great to made ahead for snacks, lunches, traveling and meal prep.
Granola is one of those frustrating foods that everyone thinks is really healthy, but it's usually packed with added sugar, fat, and usually chemicals/preservatives/whatever.
It basically tastes like dessert, and while I love dessert, I'd rather have something way cooler than granola for dessert. And unfortunately, most store bought granola is about as nutritious as dessert.
It's not hard to make it yourself though, and you are in charge of what goes in the granola.
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I have been testing this pumpkin granola recipe for about 3 weeks, and I am finally happy with it.
I like it because it's not too sweet. And it's a good snack or quick breakfast.
I used a combination of apple juice and molasses. I have tried honey but found it to be a little sweeter when I used the molasses, and I was able to use less. Feel free to taste it before baking, and add more sweetener if desired.
This Pumpkin Granola is gluten free, nut free, dairy free, soy free, egg free, and vegan. Basically, pretty much anyone can eat it!
Celebrate the fall & pumpkin season with this delicious granola packed with healthy goodness like fiber, omega-3's, and protein.
Pumpkin Granola
Ingredients
- 3 cups old fashioned oats
- 3/4 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/2 cup flax meal {ground flax seed}
- 2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- dash of cloves
- 1/4 teaspoon salt
- 2 tablespoon sunflower seed butter
- 1/4 cup molasses
- 1/2 cup 100% apple juice
- 1/2 cup pumpkin puree not pumpkin pie mix
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 225°F.
- In a large bowl, stir together oats, pumpkin seeds, sesame seeds, sunflower seeds, flax seed meal, cinnamon, ginger, nutmeg, cloves, and salt.
- In a medium microwave safe bowl, add sunflower seed butter and molasses. Heat on 100% for 30 seconds. Stir and add apple juice and pumpkin puree. Heat another 20 seconds on 100%. Stir in vanilla.
- Pour wet ingredients into the oat & seed mixture. Stir well to completely coat.
- Spread the granola mixture on to a large baking sheet {get one with a rim, so the granola doesn't spill}.
- Bake for 45-50 minutes, stirring a few times through cooking. Turn off oven and leave it in the oven to cool {it will take about an hour to cool}. Once it's completely cool, transfer to an airtight container for up to one week.
Notes
What I used in this recipe:
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