Gluten-free pumpkin granola will replace your morning cereal

We’re kinda doing homemade breakfast cereal today, sort of; but if I’m being honest, I rarely eat cereal for breakfast. It’s always for a snack. Or dessert. Or brinner!

Buuuut. Why not start our mornings with homemade, all-natural cereal that is naturally sweetened, allergen-free and so dang tasty? No nuts, no dairy, no eggs, no gluten. Just a simple pumpkin granola recipe packed with healthy benefits and delicious flavor. Doesn’t that sound amazing?

And guess what? I can’t stop eating it. And since there’s pumpkin-everything in here, I’m sorta obsessed with it. This was supposed to be just a pumpkin spiced granola, but when I started to gather all the ingredients, the can of pumpkin puree made its way to my hands and I had to use it.

Of course, I am super glad I did.

Don’t worry, the pumpkin flavor is not that strong. It does dominate, but it’s not strong at all. Very subtle, just enough to know that you’re eating pumpkin granola! The end result is just delicious crunchy granola that’s allergen-free and full of antioxidants and healthy protein. Be creative and add your favorite superfoods!

Enjoy!

Pumpkin Granola Recipe

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes

Ingredients:

• 3 cups gluten-free rolled oats
• 1/3 cup no-shell pumpkin seeds (pepitas)
• 1 cup all-natural dried cranberries
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup all natural pumpkin puree (not pumpkin pie filling)
• 1/4 cup water
• 1/4 cup coconut oil
• 1/2 cup honey
• 2 tablespoons light brown sugar
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 325 F.
2. Line a baking sheet with parchment paper; set aside.
3. In a large bowl, combine the rolled oats, pepitas, cranberries, pumpkin pie spice and salt. Set aside.
4. In a small saucepan, combine pumpkin puree, water, coconut oil, honey, brown sugar and vanilla; bring to a boil, stirring frequently.
5. Pour the honey mixture over the dry ingredients and toss together until all ingredients are coated.
6. Spread onto the baking sheet and bake for about 35 to 40 minutes, stirring occasionally so that the mixture browns evenly.
7. For a crunchier granola, bake it for a few minutes longer; the browner the granola, the crunchier it will be.
8. Place on a wire rack to cool.
9. While the granola is still a bit warm, break up some of the larger clumps.
10. Once the granola has cooled, store in an airtight container; can keep for up to two weeks.