Healthy Pumpkin Granola

5 from 1 vote

A chilly morning is no match for the warming spices in this vegan healthy pumpkin granola chock full of pistachios, pumpkin seeds, coconut, and pecans.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 312kcal

Author: Deborah Murphy

Equipment

1 sheet pan

Ingredients

2 3/4 cup old fashioned oats
1/2 cup chopped pistachios
1/4 cup pumpkin seeds
1 teaspoon pumpkin pie spice
2 tablespoons ground flax seed
1/2 cup maple syrup
1/2 cup olive oil or your preferred oil - coconut, vegetable, avocado, etc
1/2 cup canned pumpkin not canned pumpkin pie filling
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup unsweetened coconut flakes
1/2 cup chopped pecans

Instructions

Preheat oven to 350 degrees Fahrenheit.
Add the oats, pistachios, pumpkin seeds, pumpkin pie spice, maple syrup, oil, pumpkin, vanilla, and salt to a large mixing bowl. Stir well with a wooden spoon to coat.
Transfer to your lined baking sheet and bake for 30 minutes.
Add the coconut and pecans. Stir. Bake for another 5-7 minutes or until golden brown.
Do not stir the granola when you pull it out of the oven. Allow it to cool completely before transferring off the pan. (Granola with crisp as it cools.)
Store in an airtight container for up to a week.

Notes

Make sure to line you baking sheet with parchment paper so that your granola doesn't stick to the pan. This also helps make chunkier granola.
Allow your granola to cool completely on the pan before breaking it apart and transferring to a storage container.
Granola will crisp up as it cools.
Store cooked granola in an airtight container in the pantry for up to a week.

Nutrition