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Gluten Free Pumpkin Spice Granola

No refined sugars or flours. Gluten Free. Tree nut Free.

Course Breakfast
Cuisine American
Keyword dairy free, gluten free
Servings 8 people

Ingredients

  • 3 ½ c. gluten free thick cut oats
  • ½ c. white quinoa organic
  • ¼ c. ground flax meal organic
  • ⅓ c. unrefined coconut sugar organic
  • 2 T. chia seeds organic
  • 1 T. ground cinnamon organic
  • 1 tsp. ground ginger organic
  • 1 tsp. ground cloves organic
  • ⅛ tsp. Real sea salt
  • ½ c. pumpkin puree organic
  • ⅓ c. unpasteurized honey
  • ⅓ c. organic butter or unrefined coconut oil
  • 1 tsp. pure vanilla extract

Instructions

  1. Preheat oven to 325°.

  2. Line a large baking sheet with unbleached parchment paper.

  3. In a large mixing bowl add all the dry ingredients, oats, quinoa, flax meal, spices, chia seeds, coconut sugar and salt. Whisk until well blended.

  4. Pour dry ingredients on top of the parchment paper lined baking sheet.

  5. In a separate dish combine the melted butter (or coconut oil), pumpkin puree, honey and vanilla extract. Stir and pour evenly over the dry ingredients.

  6. Gently stir the granola until the wet ingredients are incorporated into the dry ingredients. Place in the oven.

  7. Bake for 30-35 minutes. Stir after 10-12 minutes. Once it's nicely browned, remove from the oven. DO NOT STIR! Let the granola cool completely before stirring to allow for clumps to form.

  8. Store in an airtight container in the pantry for 1-2 days or the refrigerator for 7-10 days.