Sweetened with maple syrup, this crunchy pumpkin flavored granola is made with a variety of nutritious ingredients. Perfect for breakfast or a snack!
Admittedly, I'm not a big fan of paleo granola. For me it tastes like I'm eating a spoonful of nuts, so I don't mind stretching the paleo rules just a bit when it comes to granola. This pumpkin granola with maple syrup includes oats which are a grain and therefore not paleo. However they are naturally gluten free, so oats are a food item that I occasionally eat. When it comes to granola, my main concerns are that it's gluten free and refined sugar free. And this recipe meets that criteria.
The pumpkin puree can made from a fresh pumpkin or from a can. Either will give good results.
Oats are naturally gluten free, but it's best to check if the oats have cross contaminated with any glutinous foods. Labels will often clarify.
As with any paleo recipe, look for 100% pure maple syrup.
How to Make Pumpkin Granola with Maple Syrup
This is really the simplest of recipes. Measure the ingredients, mix the ingredients, and bake the ingredients. That's the jist!
Start by measuring and mixing the dry ingredients first. This helps to ensure all that the spices and finer ingredients are evenly distributed. Then add the wet and stir to thoroughly combine. Ensure that it is well mixed.
Once combined, spread out on a parchment or silicone mat lined baking sheet. Bake for 20 minutes, stir, then bake again for 15 more minutes. Let cool completely prior to eating or storing.
Add nut milk
Mix with banana, chopped apple, or other fresh fruit
Top off coconut milk yogurt
Top off paleo ice cream or paleo pudding
Use in a smoothie bowl
Add sugar free chocolate chips for an afternoon snack
You can also eat it just by itself!
Store pumpkin granola in an airtight container at room temperature for up to 7 days.
Pumpkin Granola with Maple Syrup
- parchment paper or silicone mat
- 1 cup oats not cross contaminated with gluten
- 1/2 cup almond slices, slivers, or chopped
- 1/2 cup pecan pieces
- 1/3 cup raw pumpkin seeds
- 1 cup raisins
- 1 cup shredded coconut
- 1 tbsp pumpkin pie spice
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup see notes
- 2 tbsp coconut oil, melted
- Preheat the oven to 325°F.
- Mix all dry ingredients together in a large bowl. This includes oats, almonds, pecans, pumpkin seeds, raisins, coconut, pumpkin pie spice, cinnamon, and salt.
- Melt the coconut oil. Add pumpkin puree, maple syrup, and melted coconut oil to the dry ingredients. Stir well to combine.
- For easier removal, place a piece of parchment paper on a baking sheet. Alternatively use a silicone mat. Spread out evenly.
- Place in the oven and bake for 20 minutes. Remove from oven and stir ingredients on the baking sheet. Place back in the oven and bake for another 15 minutes.
- Remove from the oven when finished baking. Let completely cool on the baking sheet. When cooled, transfer to an airtight container. Keep at room temperature for up to 7 days.