Pumpkin Spice Granola on Plain Yoghurt

Makes 5 to 6 cups

Dry Ingredients:

  • 3 cups gluten-free rolled oats
  • 2 cups raw pumpkin seeds
  • 1 tbsp. pumpkin pie spice
  • 1/2 tsp. sea salt

Wet Ingredients:

  • 1/2 cup melted coconut oil
  • 1/2 cup pumpkin puree
  • 1 tsp. vanilla

Optional Additions:

  • 1/2 cup pecans
  • 1/2 cup almonds
  • Unsweetened vanilla almond milk

 

Preheat oven to 300 degrees F. In a large bowl, mix together the dry ingredients. In another smaller bowl, whisk together the wet ingredients. Pour the wet into the dry and mix together well. Pour mixture onto a large rimmed cookie sheet or into two 9 x 13-inch pans. Spread evenly into a single layer. Bake for 45 to 60 min, stirring 2 to 3 times during. Let the pan sit on the counter until the granola is completely cooled. The granola will crisp up as it cools. Store in a large glass jar for up to two weeks in your pantry.

Serve with unsweetened vanilla almond milk.

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