Gluten Free Pumpkin Pie Granola
Ingredients
- 4 cups oats
- 1 cup pumpkin seeds
- 1 cup hemp hearts
- 2 cups pecans coarsely chopped (I use my food processor to pulse them to the size you see in the picture)
- 1 cup almonds coarsely chopped (I use my food processor to pulse them to the size you see in the picture)
- ¼ cup coconut sugar
- 2-4 tsp pumpkin pie spice
- 1 tbsp cinnamon
- ¼ tsp sea salt
- 1 tbsp vanilla extract
- ½ cup coconut oil melted
- ¾ cup pure maple syrup
Instructions
- Pre-heat the oven to 325 degrees. You will need 2 large sheet pans for baking – do NOT grease the sheet pans or line them with anything.
- Put all of the ingredients into a large mixing bowl and stir to combine so that all of the dry ingredients are coated in the melted coconut oil and maple syrup.
- Divide the granola mixture between 2 baking sheets, spreading the mixture out evenly.
- Bake the granola at 325 degrees for 10 minutes. Take the sheet pans out of the oven, stir the granola around, and then bake another 10 minutes. Take the sheet pans out again, stir the granola around, and bake for a third round of 10 minutes. Set the granola on the counter to cool completely. The granola will crisp up as it cools and then you can break it up into your air tight container for pantry storage.