Pumpkin Maple Granola Recipe Gluten Free
I absolutely love this Pumpkin Maple Granola recipe because it perfectly captures the cozy essence of fall with its wholesome ingredients like pumpkin puree and warm spices. Plus, the delightful crunch and natural sweetness from maple syrup make it an irresistible snack that keeps me satisfied all day long!
What I adore about this Pumpkin Maple Granola is how it fuses the warm flavors of fall with rolled oats (gluten-free), highly nutritious chia seeds, and flaxseed. It’s got pecan halves and pumpkin seeds (also raw) that make this a crunchy and healthful mix.
And yet it’s sweet, too, thanks in part to pure maple syrup, and partly to how deliciously dried apricots taste when they’re part of the assembly.
Ingredients
Gluten-Free Rolled Oats:
High in fiber, aids in digestion and supports heart health.
Pumpkin Seeds (Pepitas):
Contains a lot of protein and healthful fats that provide energy.
Pecans:
Deliver antioxidants, favor heart health, and furnish crunch.
Maple Syrup:
Sweetener from nature, with a delicate taste of caramel.
Pumpkin Puree:
Rich in vitamin A, provides hydration and fall flavor.
Chia Seeds:
Omega-3 fatty acids come from a variety of sources.
They play a crucial role in managing our body weight.
Dried Cranberries:
Provide sharpness and roughage, promote urinary tract well-being.
Ingredient Quantities
Sure! Here is the detailed list of ingredients for Pumpkin Maple Granola in UL and LI HTML notation:
“`html
- 3 cups gluten-free rolled oats
- 1 cup raw pecan halves
- 1 cup raw pumpkin seeds (pepitas)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
“`
Instructions
1. Heat your oven to 325°F (163°C) and ready a large baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, and seeds:
– 2 cups gluten-free rolled oats
– 1 cup pecan halves
– 1 cup pumpkin seeds
– 1 cup unsweetened shredded coconut
– 1/2 cup chia seeds
– 1/2 cup ground flaxseed
3. In another bowl, whisk together the smooth pumpkin puree, the unwhipped maple syrup, the melted coconut oil, and the vanilla extract until completely smooth.
4. The wet mixture should be poured over the dry ingredients, and then those should be stirred together until everything is evenly coated.
5. Include ground cinnamon, nutmeg, ginger, and salt in the amalgamation, and again stir to distribute the spices thoroughly.
6. Evenly spread the granola mixture onto the prepared baking sheet in a single layer.
7. Cook for 30-35 minutes, mixing halfway through, until the granola is a lovely golden brown and has achieved a crisp texture.
8. Take the granola out of the oven and allow it to cool thoroughly on the baking sheet. The granola will reach its optimal crispiness when it has completely cooled.
9. After cooling, mix in the dried cranberries and chopped dried apricots.
10. An airtight container at room temperature is the best way to keep the granola fresh for up to two weeks. I like the snacky nature of the granola, eating it by the handful throughout the day. But the way to take this substance as an actual breakfast food is to serve it with yogurt and/or some kind of milk.
Equipment Needed
1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
FAQ
-
Q: Can I use regular oats instead of gluten-free rolled oats?
A: Yes, if you do not need the granola to be gluten-free, you can use regular rolled oats. -
Q: How can I make this granola nut-free?
A: You can replace the pecans with additional pumpkin seeds or sunflower seeds for a nut-free version. -
Q: Is there a substitute for coconut oil?
A: You can use another neutral oil like canola or vegetable oil if you prefer. -
Q: Can I add other spices to the granola?
A: Absolutely! Try adding a pinch of cloves or cardamom for extra flavor. -
Q: How should I store the granola?
A: Store the granola in an airtight container at room temperature for up to two weeks. -
Q: Can I omit or change the dried fruits in the recipe?
A: Yes, you can use your preferred dried fruits such as raisins or dried cherries.
Substitutions and Variations
Use sliced almonds in place of raw pecan halves.
Replace raw pumpkin seeds with sunflower seeds.
If preferred, replace chopped nuts with unsweetened shredded coconut.
Use honey or agave syrup instead of pure maple syrup if you want to experience a different kind of sweetness.
Replace dried cranberries with dried cherries for a bit of tartness.
Pro Tips
1. Clumping Tip: For chunkier granola clusters, press down firmly on the granola before baking and refrain from stirring it halfway through. This helps it stick together in larger pieces.
2. Flavor Enhancement: Toast the pecans and pumpkin seeds briefly in a dry skillet before mixing them with the oats. This brings out a deeper, richer flavor and adds extra crunch.
3. Seasoning Balance: Adjust the spices to your taste by trying different combinations or increasing the amounts. Consider adding a pinch more cinnamon or a dash of cardamom for a unique twist.
4. Baking Tip: Rotate the baking sheet halfway through cooking to ensure even browning, especially if your oven has hot spots. This helps the granola cook uniformly.
5. Storage Idea: For added freshness, store the granola in the refrigerator or freezer. This is particularly useful if you prefer to make larger batches that last longer than two weeks.
Pumpkin Maple Granola Recipe Gluten Free
My favorite Pumpkin Maple Granola Recipe Gluten Free
Equipment Needed:
1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
Ingredients:
Sure! Here is the detailed list of ingredients for Pumpkin Maple Granola in UL and LI HTML notation:
“`html
- 3 cups gluten-free rolled oats
- 1 cup raw pecan halves
- 1 cup raw pumpkin seeds (pepitas)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
“`
Instructions:
1. Heat your oven to 325°F (163°C) and ready a large baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, and seeds:
– 2 cups gluten-free rolled oats
– 1 cup pecan halves
– 1 cup pumpkin seeds
– 1 cup unsweetened shredded coconut
– 1/2 cup chia seeds
– 1/2 cup ground flaxseed
3. In another bowl, whisk together the smooth pumpkin puree, the unwhipped maple syrup, the melted coconut oil, and the vanilla extract until completely smooth.
4. The wet mixture should be poured over the dry ingredients, and then those should be stirred together until everything is evenly coated.
5. Include ground cinnamon, nutmeg, ginger, and salt in the amalgamation, and again stir to distribute the spices thoroughly.
6. Evenly spread the granola mixture onto the prepared baking sheet in a single layer.
7. Cook for 30-35 minutes, mixing halfway through, until the granola is a lovely golden brown and has achieved a crisp texture.
8. Take the granola out of the oven and allow it to cool thoroughly on the baking sheet. The granola will reach its optimal crispiness when it has completely cooled.
9. After cooling, mix in the dried cranberries and chopped dried apricots.
10. An airtight container at room temperature is the best way to keep the granola fresh for up to two weeks. I like the snacky nature of the granola, eating it by the handful throughout the day. But the way to take this substance as an actual breakfast food is to serve it with yogurt and/or some kind of milk.