Ingredients
Scale
- 3 cups rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, mix pumpkin puree, maple syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt.
- Add oats, pecans, and pumpkin seeds. Stir until evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet.
- Bake for 25–30 minutes, stirring once halfway through baking.
- Allow the granola to cool completely; it will become crisp as it cools.
- Stir in dried cranberries if using.
- Store in an airtight container for up to one week.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 8
- Calories: 220
- Net Carbs: 24g
- Fats: 10g
- Protein: 5g