1 bowl, 30 minutes, A healthy breakfast alternative that’s vegan and gluten free.
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Category:Breakfast, Vegan, Gluten Free
3 cups old fashioned rolled oats
1/2 cup pumpkin seeds
1/2 cup raisins
1/4 cup shredded coconut
2 flax eggs (*see notes)
1/2 cup pumpkin puree (optional)
2 tablespoons coconut nectar (or maple syrup)
4 tablespoons coconut sugar
1/4 cup coconut oil
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1 tablespoon vanilla extract
1/8 teaspoon sea salt
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats; set aside.
In a large bowl, combine oats, pumpkin seeds, raisins, coconut flakes, flax eggs, pumpkin puree, coconut nectar, coconut sugar, coconut oil, cinnamon, pumpkin pie spice, ginger, vanilla, and sea salt. Toss to combine.
Evenly distribute the granola mixture onto your baking sheet. To get the big clusters, firmly press granola onto your baking sheet. This will help it to stick together, allowing you to break it up into the cluster size after baking.
Bake the granola for 25- 30 minutes or until golden brown.
Allow the granola to cool for at least 20 minutes. The granola will get crunchy once it’s cooled. Cover tightly and store at room temperature for up to 1 week.
Granola will lose it’s crunch over time because of pumpkin. Spread in a single layer on a baking sheet and bake at 325 degrees F for 10 minutes to refresh. Allow to cool before enjoying.
1 Flax Egg = 1 tablespoon flaxseed + 3 tablespoon water (soaked for 2 minutes)