Crunchy, sweet, and full of Fall flavors, this Pumpkin Granola is the ultimate seasonal treat! Loaded with hearty oats, crunchy walnuts, and pumpkin seeds, it's both delicious and highly nutritious. + Vegan, gluten-free.
Preheat the oven to 325F. Line big baking sheet with parchment paper.
Chop the walnuts. Melt and cool the coconut oil.
Prepare and measure all other ingredients using measuring cups.
In a large mixing bowl, combine oats, chopped walnuts, pumpkin seeds. Add salt and Pumpkin Spice mix. Mix everything with spatula.
In a small bowl, mix maple syrup, Pumpkin Puree, melted and cooled coconut oil. Mix together using the whisk.
Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
Spread granola onto the prepared baking sheet and flatten into one layer.
Sprinkle with dried cranberries, other dried fruits or chocolate chips.
Bake for 20 minutes and then stir granola to make sure everything bakes evenly. When stirring, don't get too crazy because you don't want to break up all of the clumps.
Continue baking for another 10 minutes until everything is a nice golden color. Watch out not to over-bake and burn the granola.
The granola will still be slightly sticky when you take it out and will crisp up after it cools.
Cool down completely before serving and storing.
Store in an airtight glass container for up to two months.
Substitutions Substitute quick oats with rolled oats. Substitute maple syrup with honey or date syrup. Make sure honey is not raw but in liquid, runny form. Substitute dried cranberries with raisins, sultanas or currants. Dried apricots will work well too. Substitute dried fruits with dark chocolate chips or cacao nibs.Make it GLUTEN-FREE: Use certified gluten-free oats.As a measure, I used US cup (240ml).Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.