This Pumpkin Granola is crunchy, sweet, and full of Fall flavors. Loaded with hearty oats, walnuts, and pumpkin seeds, it's both delicious and healthy. Made with only a few simple ingredients, and without refined sugar, it's a perfect healthy breakfast.
Start with preparing and measuring all the ingredients. Use measuring cups. Melt coconut oil and leave it to cool at room temperature. Roughly chop the walnuts.
Preheat the oven to 325F/170C. Line a baking sheet with parchment paper. Set aside.
Place oats, pumpkin seeds, pumpkin spice, and a pinch of salt in a large mixing bowl. Mix everything with a spoon or spatula.
In another bowl, mix pumpkin pure with the syrup uand coconut oil ntil you get a nice sticky mixture. Use 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.
Mix in chopped walnuts.
Spread granola onto the prepared baking sheet and flatten it into one layer.
Bake for 10 minutes and then stir granola to make sure everything bakes evenly.
Continue baking for another 10 minutes until granola is a nice golden. Watch not to over-bake and burn the granola.
Take granola out of the oven and mix in dried fruits.
Leave granola on the baking sheet to cool completely, for about 30 minutes. DO NOT STIR granola or you'll break clusters.
Store granola in an airtight glass container.
Notes
Makes around 10-12 servings. The typical serving size of granola is up to ⅓ cup.Substitutions
I used quick oats. They give bigger granola clusters. You can substitute them with rolled oats.
You can substitute walnuts with other nuts, or a mix of different nuts.
You can substitute pure maple syrup with honey or date syrup.
You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates are excellent too.
You can substitute coconut oil with avocado oil. Other oils won't work well here.
Storing granola
Store granola in an airtight, glass container at room temperature.
It will last for 3-4 weeks.
As a measure, I used a US cup (240ml). See "Recipe variations" and "Recipe tips" for more info about the recipe.