Wahooo! It’s here, the first weekend of autumn and pumpkin season! Autumn colors will soon be seen with the smell of apples, cinnamon and ahhh– pumpkins!
Whether you are still enjoying a cold breakfast such as yogurt parfait with granola or a hot latte with something to munch on… here is a scrumptious autumn breakfast~Pumpkin Grain-free Granola.
I took some Pumpkin Grain-Free Granola along for a weekend away with girlfriends to the Oregon coast. Of course, I didn’t tell them the granola was a test to see if it was tasty enough for the blog. It was gobbled up quickly. So that was a vote, yes.
By the way it was a fun, fun weekend! I’d do it again in a moment!
Pumpkin Grain-Free Granola is yuumy to eat plain or as a parfait with plain or vanilla yogurt and with either chopped crunchy apples or sliced pears.
I used a silpat mat, which is an environmentally friendly decision. Because the Pumpkin Grain-Free Granola is baked at a low temperature and if you are like me and toast your pecans and almonds in large quantities to munch on during the week, you may chop your already toasted nuts and the added baking time will not burn them. You don’t have to use already toasted nuts…
This is yummy enough to use as bottom crust layer for a Mascarpone tart too! Ok, get your utensils ready, on your mark get set go! Let me know what creative options you come up with for this recipe, ok?
Pumpkin Grain-Free Granola
Easy, yummy Pumpkin Grain-Free Granola recipe that you will munch on plain or eat with yogurt.
- 1-1/2 cup almonds if they are already toasted and salted that is fine
- 1 cup pecans already toasted is yummy
- 1/2 cup sweetened or unsweetened shredded coconut
- 1/3 cup almond flour I used blanched almond flour but it doesn't matter if it is blanched or not
- 1 tablespoons ground flax seeds (optional)
- 1 tablespoon hulled hemp seeds (optional)
- 1/3 cup coconut palm sugar or maple syrup
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 2/3 cup pumpkin puree be sure it is whole pumpkin puree and not pie mix
- 3 tablespoons melted coconut oil or avocado oil
- 2 teaspoons vanilla extract
Preheat oven to 325 degrees.
Put nuts and coconut in food processor, pulse a few times to chop nuts in small pieces.
In large size mixing bowl add all the dry ingredients including the nuts and spices, mix well with a fork, put in pumpkin purée, oil and vanilla extract, stir these into the dry ingredients until mixed thoroughly.
Mixture will be thick, put granola onto Silat/parchment lined baking sheet pat it out with the bottom of measuring cup or large mixing spoon to spread granola out as thin as possible.
Bake for 30-40 minutes, break up granola with tongs every 10 minutes during baking process. It is done when granola appears dry.
Let sit out on baking sheet to cool and become crunchier. Granola should be dry with no moisture. Enjoy!
Here are some of the supplies and ingredients used in this recipe:
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