Go Back
Print

Pumpkin Chocolate Chip Granola (gluten-free, vegan option)

Servings 16 servings
Calories 285 kcal

Ingredients

  • 2 cups oats, certified gluten-free
  • 2 cups pecan pieces (or whole pecans lightly chopped)
  • 2 tbsp coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1 tbsp pumpkin pie spice seasoning
  • 1/4 cup chocolate chips (mini, semi-sweet or dark) (*dairy-free, if necessary)

Instructions

  1. To begin, preheat your oven to 300 and line a pan with parchment paper.

  2. In a large bowl, add your oats and pecans and stir them together.

  3. In a small pot, on medium-high heat, add your coconut oil, maple syrup and pumpkin puree. Constantly whisking, until your mixture is combined and very hot.

  4. Take your pot off the heat and add your pumpkin pie spice seasoning and vanilla to the pot, and stir till well combined.

  5. Pour your wet ingredients over your oats and nuts and stir till thoroughly coated.

  6. Spread your wet granola mixture out onto your pan in a thin, even layer.

  7. Bake in the oven for 15 minutes, then remove your pan and flip the granola using a spatula. Bake again for another 15 minutes.

  8. Let your granola cool entirely, and then you can gently stir it as to break up any large clumps that may have formed. Then, sprinkle your chocolate chips into your granola.

  9. Devour!

Recipe Notes

Kept in an airtight container at room temperature this granola should last a several weeks. You can also try storing it in the fridge for it to last longer.