Glutenfree Pumpkin Granola: Roasted and Chunky

Ingredients

• 3 cups (270g) certified gluten-free rolled oats
• 1 cup (110g) pecans, roughly chopped
• 1/2 cup (60g) pumpkin seeds (pepitas)
• 1 tsp (2g) ground cinnamon
• 1/4 tsp (0.5g) ground allspice
• 1/4 tsp (0.5g) ground ginger
• 1/4 tsp (0.5g) ground nutmeg
• 1/2 tsp (3g) kosher salt
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80g) pumpkin puree (unsweetened)
• 1/4 cup (60ml) coconut oil, melted
• 1 tsp (5ml) vanilla extract

Instructions

1. 1

   Preheat your oven to 325°F (160°C). In a large bowl, combine the certified gluten-free oats, pecans, pumpkin seeds, and all the spices.

2. 2

   Pour in the melted coconut oil, maple syrup, pumpkin puree, and vanilla. Stir gently until the oats are mahogany-colored and evenly coated, being careful not to overwork the mixture.

3. 3

   Line a baking sheet with parchment paper. Pour the granola mixture onto the sheet and use a spatula to press it down firmly into a flat, even layer to ensure large clusters.

4. 4

   Bake for 25–30 minutes until the edges turn a deep golden brown and the center smells nutty and toasted.