Pumpkin Maple Granola
I usually start my mornings with a glass of water, then a cup of coffee or tea. I used to be a breakfast person, as in – I would never skip breakfast! I always needed my eggs and toast as soon as I was up, often times I already had an appetite (oh how being young was so nice) lol. Over the years though I started to skip and eat something around 10am or 11am instead when I actually start getting hungry.
I’ve been eating a yogurt with fruit until my hunger hits again in a couple hours. I love topping off yogurt with other toppings too, like nut butter, hemp heart seeds, ground flax and cinnamon. Occasionally I will make a big batch of granola to have for a couple weeks but it goes soo quick because it’s addicting (whether it’s on yogurt or not!) It’s a great snack and keeps you pretty full with its fibrous nutritional content.
I make my usual go-to one with nuts and such, but since it is the season, I wanted to shift the flavors a bit to cater to it being fall! Here I’ve made a Pumpkin Maple Granola. It’s only sweetened with Maple Syrup, and the rest are simple ingredients you can pick up at the store. I’ve been eating this on it’s own and on yogurt. Do you love a good granola recipe? What do you guys mix in with yours?
Pumpkin Maple Granola
A sweet and simple granola made with pumpkin seeds and toasted coconut. Sweetened only with Maple Syrup and mixed with whole ingredients. Enjoy it with your yogurt, smoothie or eat it by itself!
- 2 cup old fashioned oats
- 1/3 cup shredded unsweetened coconut
- 1/3 cup unsalted raw pumpkin seeds
- 1/3 cup pumpkin puree ((not pumpkin pie filling))
- 1/3 cup olive oil (or any neutral oil )
- 1/3 cup maple syrup
- 1 tbsp ground flax seed (optional)
- 1 tsp salt
- 2 tsp pumpkin pie spice (or half cinnamon and nutmeg!)
Preheat oven to 325 degrees Fahrenheit
Combine all ingredients into one bowl and mix well
Pour granola mixture on parchment or silicone mat on a baking sheet, spread evenly
Bake in the oven for 10 minutes, remove from oven and stir around
Repeat 2x (total of 3x) until the granola is golden brown
Once the granola is cooled, store in a container (I use a glass container) up to 10 days. Enjoy!
If you think the granola is still slightly wet – feel free to pop it back in the oven for a couple more minutes. Do note, however, granola crisps up as it cools, so you might already be fine with what you have!
I like my granola salty sweet – opt for 1/2 tsp if you prefer less salt.
Swap out the coconut with nuts if you prefer! Sliced almonds, pecans, or hazelnuts would be a wonderful pairing.
Please comment what your thoughts are on this recipe! Have a great day and enjoy the fall!
[…] I saw on Instagram that my friend Rina from A Foodie’s Harmony had just posted a recipe for Pumpkin Maple Granola. I love granola but never buy it because it’s usually loaded with lots of sugar and oil. What […]