Pumpkin Pie Granola {Gluten-Free Option}
I’m not kidding, this pumpkin pie granola will fill your home with the scent of fall, and it tastes delicious! My kids eat it by the handful for a snack or for breakfast.
There are pumpkins on the front porch, leaves are turning red, orange, and yellow, and Thanksgiving will be here soon!
During the cooler months I especially love to be in the kitchen baking something yummy. This is a delicious fall recipe that will make your kitchen smell wonderful, will help you get breakfast on the table fast, and is simple enough for kids to help make it!
All you do is mix together the dry ingredients and then add the wet ones:
And then spread the mixture on a cookie sheet or two 9″ x 13″ pans and bake for 45-60 minutes until golden.
One thing to note that I am going to do differently next time: we had these pumpkin seeds containing the hull, so that’s what I used. But they’re not the best for this recipe (they weren’t as tasty or as easy to chew as we would have liked)!
I would try something like these hull-less ones. My husband just informed me that we also had some of these in the house, but I couldn’t find them so that’s why I used the other ones!
Pumpkin Pie Granola
Ingredients
- 3 cups rolled oats use gluten-free oats for gluten-free version
- 2 cups raw pumpkin seeds
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/2 cup pumpkin puree
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- Optional: 1/2 to 1 cup chopped dried apples
Instructions
- Preheat the oven to 300 degrees F.
- In a large bowl, combine the dry ingredients.
- In a smaller bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ones and mix well.
- Pour the mixture onto a large rimmed baking sheet or into two 9" x 13" pans. Spread evenly into a single layer.
- Bake for 45 to 60 minutes, or until slightly golden, stirring two or three times during baking.
- Remove granola from oven, and stir in the chopped apples, if using.
- Let the pan sit on the counter until the granola is completely cooled; it will crisp up as it cools.
- Store granola in a large glass jar for up to two weeks in your pantry.
Nutrition
We usually serve this with yogurt or milk, but my kids also like to eat handfuls of it from the jar! 🙂
*The above recipe comes from Nourishing Meals, by Alissa Segersten and Tom Malterre, MS, CN.
Nourishing Meals Book Review
I might have mentioned before that I’m a bit of a cookbook addict. When I saw this book, I could tell it was a practical, everyday type of cookbook, which is what I’m interested in.
As a mom of five, I don’t have a lot of time or patience for complicated recipes that use expensive ingredients. One of the authors of this book, Alissa Segersten, is also a mom of five, and I appreciate that she keeps things pretty simple in this cookbook!
In Nourishing Meals, you’ll find over 365 gluten-free whole food recipes—one nourishing recipe for every day of the year.
My favorite cookbooks contain many photos, and while this cookbook doesn’t contain a photo for every recipe, it does contain two central sections with gorgeous food photography! The photos are seriously inspiring.
Unlike some of the cookbooks I’ve reviewed in the past, this one has definitely earned a permanent home in my cookbook collection!
Disclosure: I received a free copy of this book for review purposes from Blogging for Books. The opinions expressed here are my own. This post contains affiliate links. Read my full disclosure here. Sharing here.
This sounds wonderful. Especially since it can be easily made gluten free.
Thank you!
This looks like a pretty awesome fall granola recipe, thanks for sharing it on the Homestead Blog Hop!
Thanks, we love it!