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Pumpkin Granola with Maple Syrup in glass containers
Slice of Paleo

Pumpkin Granola with Maple Syrup

Sweetened with maple syrup, this crunchy pumpkin flavored granola is made with a variety of nutritious ingredients. Perfect for breakfast or a snack!
*not paleo
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: American
Calories: 316
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • parchment paper or silicone mat

Method
 

  1. Preheat the oven to 325°F.
  2. Mix all dry ingredients together in a large bowl. This includes oats, almonds, pecans, pumpkin seeds, raisins, coconut, pumpkin pie spice, cinnamon, and salt.
  3. Melt the coconut oil. Add pumpkin puree, maple syrup, and melted coconut oil to the dry ingredients. Stir well to combine.
  4. For easier removal, place a piece of parchment paper on a baking sheet. Alternatively use a silicone mat. Spread out evenly.
  5. 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.
  6. 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.

Notes

This pumpkin granola with maple syrup is not paleo due to the addition of oats. It is gluten free and refined sugar free.
If you prefer less sweetener, you can reduce the maple syrup to 1/4 cup.