Pumpkin Granola

It is the second week of our Gluten-Free Holiday Event .

Today’s host is Kim from Cook It Allergy Free . It’s the perfect week for Kim, Queen Of All Things Thanksgiving. Did you follow her amazing Thanksgiving Preparation Series last year?

This week Kim is focusing on Thanksgiving Favorites (and she’s giving away a copy of The Gluten-Free Asian Kitchen, by Laura B. Russell).  We would love for you to head over and share your Thanksgiving favorites.

Since Thanksgiving seems to center around pumpkin, I thought I would share my most recent recipe for Pumpkin Granola. It’s a great way to switch up your standard gluten-free granola, and it’s so delish!

Granola is a favorite of Pete’s. I can’t count the times I’ve gone to the granola jar, only to find it’s empty…two days after I made it! Pete eats it for breakfast, as a mid-day treat, and as a bedtime snack!

Pumpkin Granola

We like to eat our granola with cold almond milk.  You could also sprinkle some over your yogurt, or eat it right out of the jar.  I won’t tell.

2 cups quinoa flakes

3 cups certified gluten-free oats (we use Creamhill Estates )

1 cup sunflower seeds

1 cup sesame seeds

1 cup walnuts

¾ cup coconut oil, liquefied

½ cup pumpkin puree

1/2 cup maple syrup

½ tsp ground cloves

½ tsp ground ginger

1/2 tsp nutmeg (optional)

2 tsp ground cinnamon

1 tbsp vanilla

TO ADD AFTER IT’S BAKED:

1 cup raw pumpkin seeds

½ cup flax seeds

1 cup chopped and pitted dates

½ cup hemp seeds

Line a large baking tray with parchment. Preheat oven to 325 degrees.

Combine the oats, seeds, and nuts in a large bowl (I use my almighty KitchenAid mixer).  Combine the oil, pumpkin puree, syrup, and vanilla in a small bowl. Add to the dry ingredients and mix thoroughly.

Spread on prepared baking sheet and bake at 325 degrees for 35-40 minutes. You MUST watch this and stir regularly to prevent from burning. The edges like to brown faster so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that.

NOTES:

We have used buckwheat flakes too. If you can’t tolerate any kind of oats, try using all quinoa oats and buckwheat flakes. We’ve done this before and it does work.

We store ours in a glass bowl or jar with an air-tight lid. After a few days we usually throw what’s left in the freezer and eat it right out of the freezer.

Nut-Free? Try adding some of Enjoy Life’s Nut-Free Trail Mix immediately after the oats and other nut-free ingredients have finished baking. Combine and let cool.

Other Pumpkin Recipes from She Let Them Eat Cake

Gluten-Free and Vegan Pumpkin Bread
Gluten-Free and Vegan Pumpkin & Pear Streusel Muffins
Dairy-Free Pumpkin Pie Smoothie

Now head over to Kim’s to link up or join in the giveaway! I’m linking up my Pumpkin Granola!
This is linked up to Love Your Heart Event at Cara’s Cravings.