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Pumpkin Buckwheat Granola | Dietitian Debbie Dishes

Pumpkin Buckwheat Granola

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: Gluten Free

Description

Add some fall flavor to your breakfast with this gluten free pumpkin buckwheat granola. Serve over yogurt with a chopped apple or pear for a filling breakfast.


Ingredients

  • 2 cups oats
  • 1 cup buckwheat
  • 1/3 cup canola oil
  • 1/3 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • Dash of salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour all ingredients together into a large mixing bowl. Stir well.
  3. Spread oat mixture out onto a cookie sheet lined with parchment paper. Bake for 30-35 minutes, stirring occasionally, until lightly browned.
  4. Allow to cool on the cookie sheet before transferring to a storage container.

Nutrition

  • Serving Size: 96 g
  • Calories: 353 kcals
  • Sugar: 7 g
  • Fat: 18.7 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 5.6 g
  • Protein: 10 g
  • Cholesterol: 0 mg