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Home » Pumpkin Granola with Coconut Flakes {Gluten-Free, Vegan}

Pumpkin Granola with Coconut Flakes {Gluten-Free, Vegan}

Last Updated on April 13, 2019 By Vicky 5 Comments

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 A fall themed vegan maple pumpkin granola that is crispy, crunchy and ever so slightly sweet. A healthy and delicious way to start off the day. Gluten-Free and refined sugar free too. 

Pumpkin Granola sprinkled over vegan yogurt in a mason jar

The other day I woke up inspired. Inspired to run into the kitchen and start making this vegan maple pumpkin granola asap.

It was the first thing I did and I simply couldn’t wait for it to come out of the oven so I could finally sample a bite.

I couldn’t even wait for it to cool down and properly crisp up, I just tossed it back and forth from one hand to the other before that final toss into my mouth.

Ultimate fall perfection. Crisp, crunchy and filled with all those comforting fall tastes – pumpkin, cinnamon, nutmeg, maple and earthy crunchy nuts and seeds.

This is my new favorite breakfast recipe. I’ve been on the hunt for a killer granola recipe for a while now, and this right here might just be it.

I hate when granola and breakfast foods are too sweet. I’m a fried egg girl all the way, but for the crispy crunchy texture I’m happy to forgo the eggs and munch on some granola for a change, only if it’s not too sweet though.

With only two whole tablespoons of maple syrup in the whole recipe this is just barely sweet. The maple syrup simply complements the other flavors without over-shining them and coming on too strong.

The pumpkin taste comes through ever so slightly and is enveloped by the fragrance of the nutmeg and cinnamon. Think fall magical flavors. Then you’ve got the nuttiness of the sliced almonds and the sunflower and pumpkin seeds. Pretty much all my favorite ingredients in one dish right here.

And not only that but I love that this granola clustered up while baking. Some granola doesn’t stick together to turn into little bite sized clusters this one did. Not completely stuck together but some sprinkled about and some glued into little morsels and mouth fulls. That I love. Don’t you love that too? I know you do!

For a while I was worried that only the big brand can get the granola to cluster up with the addition of their highly processed ingredients and sugar syrups – alas that is not the case, and you can get granola clusters even with a basic coating of pumpkin puree and maple syrup. Yay! Major kitchen win right here! Granola clusters for the win!

So next time you’re looking for a fall themed pumpkin breakfast you’ve got to make this vegan and gluten-free pumpkin maple granola. Ready in 30 minutes and perfect as an afternoon snack too.

Please let me know what you think of my pumpkin granola in the comments below! If you’re a fellow pumpkin fanatic like me I know you’re going to absolutely love it. A family favorite, that makes for the best mid day snack or afternoon treat. I don’t even need yogurt to eat this with, I’m happy eating it plain even! What about you? How do you take your granola?

Vegan Maple Pumpkin Granola in a mason jar

5 from 1 vote
pumpkin granola
Print
Vegan Maple Pumpkin Granola {Gluten-Free}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A fall themed vegan maple pumpkin granola that is crispy, crunchy and ever so slightly sweet. A healthy and delicious way to start off the day. Gluten-Free and refined sugar free too.
Course: Breakfast
Cuisine: gluten free, Healthy, Vegan
Servings: 6
Calories: 335 kcal
Author: Vicky Berman
Ingredients
  • 2 cups rolled gluten free oats
  • 1/2 cup sliced almonds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup roasted pumpkin seeds
  • 1 cup coconut flakes
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup pumpkin puree
  • 2 tablespoons maple syrup
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine oats, almonds, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon and nutmeg. Mix to combine.
  3. In a small bowl combine pumpin puree and maple syrup. Mix.
  4. Add liquid mix to oat mixture and mix until combined and fully coated.
  5. Line two baking sheets with parchment paper and spread granola mixture in a single layer.
  6. Bake 20-30 minutes, stirring the granola every 10 minutes, until toasted and lightly browned.
  7. Cool to crisp up.
Recipe Notes

Recipe adapted from Not Enough Cinnamon

Nutrition Facts
Vegan Maple Pumpkin Granola {Gluten-Free}
Amount Per Serving
Calories 335 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 11mg0%
Potassium 378mg11%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 7g8%
Protein 9g18%
Vitamin A 4765IU95%
Vitamin C 1.5mg2%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Jennie says

    October 30, 2014 at 9:20 pm

    5 stars
    The perfect fall recipe!
    Come share and link up with me today!
    http://thediaryofarealhousewife.blogspot.com

    Reply
    • Vicky says

      November 4, 2014 at 10:49 am

      Thanks so much! Will have to link up!

      Reply
  2. vegetarianmamma (Cindy) says

    November 4, 2014 at 1:44 am

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply
    • Vicky says

      November 4, 2014 at 11:18 am

      Thanks for sharing : ))

      Reply
  3. Miz Helen says

    November 4, 2014 at 5:24 pm

    5 stars
    I love Granola and have it everyday with yogurt, can’t wait to try this recipe, it looks so good. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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About Avocado Pesto

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