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–+ servings

Gluten-Free Pumpkin Chocolate Chip Granola

Gentle Tummy
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Ingredients
  

Dry Ingredients:

  • 3-1/2 cups old-fashioned oats
  • 1/2 cup pecans
  • 1/3 cup shredded coconut
  • 3 tablespoons chia seeds
  • 2 tablespoons coconut sugar
  • 1/4 cup pumpkin seeds
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/3 cup chocolate chips

Wet Ingredients:

Instructions
 

  • Preheat your oven to 350°F (170°C) and line a large baking sheet with parchment paper. Cut the paper so it extends a couple of inches beyond the edges of the pan.
  • Rough-chop your pecans to your desired size. I prefer a mix of fine and chunkier pieces.
    In a large mixing bowl, combine the gluten-free oats, chopped pecans, shredded coconut, chia seeds, coconut sugar, pumpkin seeds, salt, pumpkin pie spice, and cinnamon. Stir well to combine.
    In a separate bowl add melted coconut oil, cashew butter, maple syrup, pumpkin puree, vanilla extract, and maple extract. Mix with a fork until all the wet ingredients are well combined.
    Pour the wet mixture over the dry ingredients in the large bowl. Use a spatula or wooden spoon to thoroughly combine everything until the dry ingredients are evenly coated with the wet mixture.
  • Spread the granola mixture evenly onto the parchment-lined baking sheet. Sprinkle with chocolate chips.
    Place the baking sheet in the preheated oven and bake for 16 minutes. Then remove from the oven. Gently lift the parchment paper corners and edges to move the granola to the center. Then spread with a spatula so the granola in the center of the pan is now on the outer edges. Return to the oven and bake for an additional 16 minute or until golden brown.
  • Allow the granola to cool for a few minutes on the baking sheet. Then, slide it off onto the counter or a cooling rack using the parchment paper to cool completely.
    Once the granola is completely cool and the chocolate has set, break it into clusters of your desired size. You can do this by gently breaking it apart with your hands.
    Transfer the gluten-free pumpkin chocolate chip granola to an airtight container. It can be stored at room temperature for up to two weeks or in the refrigerator for longer freshness.
    Serve your homemade gluten-free pumpkin chocolate chip granola with yogurt, milk, or as a snack by itself. Enjoy!

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)