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Pumpkin Bread Granola recipe on @beardandbonnet www.thismessisours.com

Pumpkin Bread Granola

  • Author: Beard and Bonnet
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4.5 cups 1x

Description

Make this granola your own by adding mix in’s that you love like dried cranberries, golden raisins, or coconut chips.


Scale

Ingredients

  • 3 cups gluten free oats
  • ¼ raw walnut pieces
  • ½ cup raw pepitas
  • ¾ cup raw pecan pieces
  • 3 tablespoons brown sugar
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 3 tablespoons hemp hearts, optional
  • ¼ cup coconut oil
  • ⅓ cup maple syrup
  • seeds from 1 vanilla bean or 3 teaspoons pure vanilla extract
  • ½ cuppumpkin butter
  • 1/2 cup finely chopped, crystallized candied ginger
  • 1/2 cupEnjoy Life Semi-Sweet Chocolate Mini Chips

Instructions

  1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl combine the oats, walnuts, pepitas, pecans, brown sugar, salt, cinnamon, nutmeg, cloves and hemp hearts. Stir well to combine.
  3. In a saucepan combine the coconut oil, maple syrup, vanilla, and pumpkin butter. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
  4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
  5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
  6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed.The granola will turn crispy as it cools.
  7. Once cooled use your hands to break the granola into large clusters then stir in the candied ginger and Enjoy Life Semi-Sweet Chocolate Mini Chips. Store in an airtight container for up to a week.

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