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    Delightful Mom Food / Recipes / Meal Type / Breakfast / Pumpkin Granola With Crispy Coconut Flakes

    Last Updated December 29, 2021. Published October 16, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Pumpkin Granola With Crispy Coconut Flakes

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    Clusters of gluten-free pumpkin granola crisped together in pumpkin seeds, pumpkin spices, coconut flakes and honey. Fall mornings never felt better enjoying this cozy oat breakfast!

    pumpkin granola clusters

    Everything about fall says PUMPKIN! This pumpkin spice granola tastes fabulous and is wonderful served with fresh fruit and yogurt for breakfast with gluten-free pumpkin bread, in a bowl with milk, or enjoyed as a dessert treat sprinkled over vanilla ice cream!

    Why pumpkin granola works

    • gluten-free + dairy-free – Mot all oats are gluten-free so make sure when making this pumpkin granola recipe that you look for certified gluten-free rolled oats or old fashioned oats.
    • this granola is pumpkin spice and everything nice!– It’s got all the cozy flavors of fall and winter in a combination of pumpkin pie spice mix with coconut flavors.
    • homemade granola is more cost efficient – It costs far less money to make granola at home and is so simple to make in as little as 30ish minutes.
    • good for the heart! – A bowl of granola is a satisfying place for the heart. Why? Because the Dietary Guidelines for Americans recommends 21-25 grams of fiber per day for women and 30-38 grams per day for men. Fiber (with water) flushes toxins from the body and aids to lower bad cholesterol. Plus it fills you up longer so you do not feel the need to eat as frequently. Sustainable energy? Yes please!

    What goes into this granola recipe

    This pumpkin granola is REALLY good made with butter, but I try to avoid butter and so for my granola recipes I always use coconut oil. You can totally use butter or ghee in place of the oil if you prefer and it will be just as satisfying! So an oil (coconut oil, butter or ghee), certified gluten-free rolled oats, honey, pumpkin pie spice mix, pumpkin seeds, pecans, hemp seeds, chia seeds, flax seeds, coconut flakes, salt are all you need for this recipe.

    How to make this recipe

    Add all the dry ingredients to a large mixing bowl. Stir together then add the honey and oil and mix until everything is coated.

    pumpkin granola

    Spray a large baking sheet with cooking oil. Spread the granola evenly over the pan. Bake for 25-30 minutes and using a spatula, flipping 1-2 times during cooking to prevent the granola from burning on the edges. The pumpkin granola will still be soft when it is done, but slightly golden in color. It will harden as it cools, so let it cool first before breaking it off the pan and transferring the granola to a storage container.

    pumpkin granola

    FAQs and Expert Tips

    Why does my granola taste burned?

    Either it was overcooked or was not flipped during baking. Flip it at least 1-2 times during cooking and move the granola that is on the edges of the pan to the center.

    Can I use maple syrup instead of honey?

    To make this vegan you can use maple syrup in place of honey, but it will not cluster as well.

    Can I add dried fruit to pumpkin granola?

    You can add dried fruit such as cranberries or raisins. Simply mix about 1 cup in after the granola has baked and cooled.

    How do I store homemade granola?

    Store this pumpkin spice granola recipe in an airtight container in a cool dry place for up to 2-3 weeks.

    pumpkin granola

    More granola recipes

    • Coconut Granola Bites
    • Coconut Granola Bars
    • Basic Granola Recipe
    • Cherry Pecan Homemade Chocolate Granola Recipe
    • Homemade Granola Bars
    • Honey Granola Recipe

    If you make this gluten-free pumpkin spice granola recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

    pumpkin granola clusters

    Pumpkin Granola With Crispy Coconut Flakes

    Clusters of gluten-free pumpkin granola crisped together in pumpkin seeds, pumpkin spices, coconut flakes and honey. Fall mornings never felt better enjoying this cozy oat breakfast!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 326kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • 3 cups gluten-free old-fashioned oats
    • ½ cup pumpkin seeds
    • ½ cup hemp seeds
    • ¼ cup chia seeds
    • ¼ cup flax seeds
    • ½ cup pecans chopped
    • ½ cup coconut flakes
    • 1 tablespoon pumpkin pie spice
    • ¼ teaspoon salt
    • ⅔ cup honey
    • ¼ cup coconut oil melted

    Instructions

    • Preheat the oven 325 degrees F. Spray a large rimmed baking sheet with cooking spray.
    • In a large bowl combine the gluten-free oats, pumpkin seeds, hemp seeds, chia seeds, flax seeds, pecans, coconut flakes, pumpkin pie spice, and salt. Pour in the honey and coconut oil and mix together until the oat mixture is fully coated.
    • Evenly spread the granola on the prepared baking sheet. Place in the oven and bake for 25-30 minutes, carefully stirring the granola often so it does not burn on the edges. The granola is done when it is lightly browned. Remove from the oven and let the granola cool, as it will start to harden as it cools. Break it apart the cooled granola with a spatula and pour it into an airtight container to store.

    Notes

    Notes 1: If the granola looks or tastes burned either it was overcooked or was not flipped during baking. Flip it at least 1-2 times during cooking and move the granola that is on the edges of the pan to the center. 
    Notes 2: Store this pumpkin spice granola recipe in an airtight container in a cool dry place for up to 2-3 weeks.
    Notes 3: You can substitute honey for maple syrup but it will not hold its cluster shape as well. 
    Notes 4: This makes about 6 cups of granola, ½ cup per serving. 

    Nutrition

    Calories: 326kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Sodium: 54mg | Potassium: 187mg | Fiber: 6g | Sugar: 16g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

    My boys and I have been eating pumpkin granola about 4 times a week with almond milk or in clusters with fresh fruit and just love it for breakfast! It is a fun change from my chocolate granola recipe, and basic granola recipe. The secret is pumpkin seeds and pumpkin spice along with healthy chia seeds and hemp seeds for added protein and healthy fats. So much whole grains in the ingredients going on in this pumpkin seed granola combo!

    This recipe was previously published and has been updated.

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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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