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Maple Pumpkin Granola Recipe
This is made with pumpkin puree and spices, and might remind you a bit of a pumpkin pie. But don't get all particular about the pumpkin. You can try this healthy granola recipe with other winter squash varieties like acorn or butternut squash, too.
5
from
2
votes
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Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
20
servings
Author:
Kris Bordessa, National Geographic author/certified master food preserver
Ingredients
½
cup
avocado oil
1
cup
pumpkin puree
(I used my
homemade pumpkin puree
, but canned works too)
¼
cup
pure maple syrup
¼
cup
molasses
1
T.
vanilla extract
1
T.
cinnamon
1
tsp.
nutmeg
8
cups
old-fashioned rolled oats
1
cup
shredded coconut
2
cups
buckwheat groats
Instructions
Measure oil into large roasting pan. Turn the pan so the oil coats the bottom to prevent sticking.
Add remaining wet ingredients and spices. Stir until thoroughly combined.
Add oats, coconut, and buckwheat groats stirring until well-coated.
Bake at 350 (F) degrees, stirring every 10-15 minutes for about an hour or until the granola is toasty brown.
Turn off the oven and allow the granola to remain in the oven until it cools. Store in an airtight container.
Notes
While this recipe calls for avocado oil, you can use your favorite oil or even butter instead. (I like to use local macadamia nut oil)
Nutrition
Calories:
281
kcal
|
Carbohydrates:
43
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Sodium:
16
mg
|
Potassium:
306
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
1905
IU
|
Vitamin C:
0.5
mg
|
Calcium:
37
mg
|
Iron:
2.2
mg
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