Healthy Pumpkin Granola | Vegan

Name: Healthy Pumpkin Granola | Vegan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 3 cups oats (300g); 1/2 cup oat flour; 1/2 cup grated coconut (40g); 1/2 cup almonds (60g); 1/2 cup walnuts (50g); 1/4 cup chocolate chips (30g); Pumpkin Butter; 2 tbsp tahini

Healthy Pumpkin Granola

The Healthiest Fall Granola (no sugar-syrup and oils, aka WHOLEFOOD) for your cold and autumn breakfasts with plant based yogurt and fresh fruit, as a snack or with fresh or hot vegetable milk. Very EASY to make and satifying. We love making this recipe in bulk to have breakfast ready when we are in a hurry. We start with… Step 1: Make the Pumpkin Caramel. We use our Pumpkin Butter aka our favourite Fall Natural Sweetener and we blend it with tahini.

Step 2: Place dry ingredients in a large bowl and mix: oats, oat flour, walnuts, almonds, grated coconut and chocolate chips.

Step 3: Place the caramel into the bowl and mix with dry ingredients Finally… Step 4: Bake it until crispy and golden brown Crunchy, Not too Sweet, Pumpkin-y and Perfectly spiced fall granola.
If you make this recipe leave a comment, and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations

Desserts

Healthy Pumpkin Granola | Vegan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

The Healthiest Fall Pumpkin Granola (no sugar-syrup and oils, aka WHOLEFOOD) for your cold and autumn breakfasts

Ingredients

Wet ingredients

Pumpkin Butter
2 tbsp tahini

Dry ingredients

3 cups oats (300g)
1/2 cup oat flour
1/2 cup grated coconut (40g)
1/2 cup almonds (60g)
1/2 cup walnuts (50g)
1/4 cup chocolate chips (30g)

Instructions

Preheat the oven to 170ºC.
Blend wet ingredients: Pumpkin Butter (use the whole amount from the recipe!) and tahini until smooth.
Chop walnuts and almonds with a sharp knife and then in a large bowl mix all the dry ingredients.
Add the wet blend to the bowl and mix with your hands.
Put all the granola chunks in a baking tray with baking paper or silicone paper.
Bake at 170ºC for 40 min fliping the granola in half time and until crispy and golden brown.
Let cool and then keep it in an airtight container, we use glass airtight jars.

Notes

If you want to make this recipe nut free replace almonds and walnuts with sunflower and pumpkin seeds or peanuts.

If you want to make this recipe Gluten Free, make sure you use a certified GF oats and oat flour, normally written in the package.

Feel free to change the nuts with the ones of your choice, our favourites are cashews, almonds and pistachios.

TIP: Keep in mind the temperature of your oven and remember to turn the granola when half the time passes, you do not want to burn it.

Maite

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