Pumpkin Coconut Granola
A salty sweet granola to put on top of your favorite yogurt or oats!
Servings: 6
Equipment
Ingredients
- 3 cups (243 g) rolled oats
- ⅔ cup (43 g) pumpkin seeds or other nuts
- ¾ cup (64 g) unsweetened flaked coconut
- 3 tablespoons chia seeds
- ½ cup (123 g) room temperature pumpkin puree
- ½ cup (109 g) melted coconut oil
- ½ cup (161 g) room temperature maple syrup
- 1-1 ½ teaspoons Diamond kosher salt
- 1 heaping teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 °F (177 °C) and line a large rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the oats, pumpkin seed, coconut flakes, and chia seeds.3 cups rolled oats, 2/3 cup pumpkin seeds, 3/4 cup unsweetened flaked coconut, 3 tablespoons chia seeds
- In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, salt, and pumpkin spice.1/2 cup room temperature pumpkin puree, 1/2 cup melted coconut oil, 1/2 cup room temperature maple syrup, 1-1 1/2 teaspoons Diamond kosher salt, 1 heaping teaspoon pumpkin pie spice
- Pour the liquid into the large bowl with the oats and mix and toss together with a spatula.
- Spread into an even layer on the prepared baking sheet and bake for 15 minutes. Then remove from oven and stir around then bake for another 15 minutes.
- Remove from oven and it will start to harden and crisp up as it cools.
- Store in a plastic bag or glass container for up to seven days.
Nutrition
Serving: 1 serving | Calories: 420 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 23 g | Saturated Fat: 16 g | Trans Fat: 1 g | Sodium: 7 mg | Potassium: 275 mg | Fiber: 7 g | Sugar: 17 g
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