Each year when the fall season rolls around, a recurring thought automatically pops into my brain:
GIVE ME ALL THE PUMPKIN!!!
I’ll find a way to sneak pumpkin and/or pumpkin pie spice into just about any food I can. It just feels right once the leaves start to change colors.
The good news is pumpkin is very healthful and serves up some serious nutrition.
For example, pumpkin is loaded with a powerful antioxidant called beta carotene that:
- helps cleanse your body to prevent serious health issues like cancer.
- improves eyesight.
- rejuvenates your skin and helps prevent wrinkles. (Hello natural botox!)
And let’s not overlook the impressive fiber content in pumpkin…it helps you feel full for longer, which helps prevent overeating.
One of my favorite pumpkin treats is pumpkin pie granola. So good!
You can eat it dry or enjoy it with a bowl full of non-dairy milk (like almond, coconut or quinoa) as cereal.
My recipe is clean, loaded with real-food goodness and totally free of dairy, gluten and refined sugar. SCORE!!!
THE RECIPE
Dry Ingredients:
- 3 cups of gluten-free old fashioned oats
- 1 cup of raw pepitas (pumpkin seeds)
- 1/2 cup of chopped raw walnuts or raw pecans
- 3 tablespoons of coconut sugar
- 2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of himalayan pink salt
Wet Ingredients:
- 1/3 cup of pure pumpkin purée
- 1/3 cup of pure maple syrup
- 1/4 cup of coconut oil
Preparation:
- Preheat the oven to 340° F.
- Mix the dry ingredients in a large bowl. (I prefer using glass mixing bowls like these.)
- In a small saucepan, melt the wet ingredients over medium-to-low heat and whisk them together until they are fully blended and smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well.
- Spread the mixture evenly over 1 or 2 baking sheets. If you like your granola more on the chunky side, just use one large baking sheet. If you like your granola to be looser and not so chunky, spread it out more liberally over two baking sheets. (I ditched aluminum and am obsessed with these stainless steel baking sheets!)
- Bake the granola for 25-30 minutes or until the top is golden brown. It’s important to rotate the pan(s) halfway through the baking time to ensure even cooking throughout the entire batch.
- Remove the pan(s) and let the granola cool completely before serving. It will crisp as it cools.
LEFTOVERS: Store any leftovers in an airtight container. The granola should keep in an airtight container for a couple weeks. If you want to ensure it stays fresh, put the container in the fridge.
Here’s a look at the dry ingredients all mixed together:
Here’s a look at the wet ingredients melting in a small saucepan:
Here’s the mix ready to go in the oven (I like chunky granola, so I only use one baking sheet):
Here’s the delicious finished product in a cute glass pumpkin jar:
Cheers to enjoying delicious pumpkin pie granola that supports a clean and healthy diet!
With love and gratitude,
Kandi
DISCLOSURE: Any links above may be affiliate links, which means I earn a small commission – at no additional cost to you – if you purchase a product through them. (Click here to view my full Disclaimer & Disclosure statement.) This helps me continue providing FREE information to help you live a fit and fabulous life without busting your bank account. Thanks for your support!