Gluten free pumpkin granola recipe
Granola is a staple breakfast food that guarantees to satisfy your appetite and keep you satiated for a few hours to come. There are a so many of ways to prepare it. This week, we offer you our gluten free pumpkin granola recipe.
Just in time for the fall season, this granola is made with squash or pumpkin puree. Grab your a comforter, a bowl and a spoon and enjoy the delights of autumn!
Ingredients to prepare the gluten free pumpkin granola recipe
- 1 cup quinoa flakes
- 1 ½ cup oats
- ¾ cup pecans, chopped
- ½ cup pumpkin seeds
- 1/3 cup sesame seeds
- ½ cup pumpkin or butternut squash puree
- 1/3 cup + 2 tbsp maple syrup
- ¼ cup coconut oil
- ¼ tsp salt
- 1 tsp pumpkin pie spice
Steps to prepare the gluten free pumpkin granola recipe
Preheat oven to 350°F.
In a large bowl, add the quinoa flakes, oats, chopped pecans, pumpkin seeds and sesame seeds. Mix well with a spatula.
In a blender, add the pumpkin puree, maple syrup, salt, pumpkin spice and oil. Mix at low speed until reaching a combine and smooth mixture.
Stir wet mixture into dry mixture with spatula until well blended.
Line an 18×13 baking sheet with parchment paper. Add the granola and bake for 30-35 minutes. Stir the granola after 20 minutes to ensure even cooking. The granola is ready when golden brown and completely dry to the touch. It will be even crispier when cooled.
Cool the granola completely and pour into a sealed container.
Enjoy on top of yogurt, with milk or right out of the jar!
