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.
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?
- 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
- Preheat oven to 350 degrees F.
- In a large bowl combine oats, almonds, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon and nutmeg. Mix to combine.
- In a small bowl combine pumpin puree and maple syrup. Mix.
- Add liquid mix to oat mixture and mix until combined and fully coated.
- Line two baking sheets with parchment paper and spread granola mixture in a single layer.
- Bake 20-30 minutes, stirring the granola every 10 minutes, until toasted and lightly browned.
- Cool to crisp up.
Recipe adapted from Not Enough Cinnamon