Chocolate Pumpkin Granola
An easy recipe to make ahead for breakfast or snacking. Gluten-free and vegan.
Yield: 3 cups
Ingredients
- 2 ½ cups oats (I use old fashioned)
- 1 ½ tablespoon cocoa powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup pumpkin puree
- 2 tablespoons canola oil (or melted butter or coconut oil)
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 315. Yes, 315. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine maple syrup, pumpkin puree, canola oil and vanilla.
- Add oats, cocoa powder, pumpkin pie spice, cinnamon and salt and stir to get everything well coated.
- Spread granola onto parchment-paper lined baking sheet and smooth out into an even layer.
- Bake at 315 for 40 minutes, turning halfway through to flip over the granola pieces.
- Remove from oven and let cool on baking sheet for 5 minutes. Add mini chocolate chips and stir using a spatula to help them get combined and melted.
- Let the granola cool completely on the baking sheet before transferring to a jar or plastic container. Granola will keep at room temperature for up to a week.
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Notes
I’ve made this with maple syrup and with honey. I prefer the maple syrup, but you can use honey if that’s all you have on hand.
Be sure to check your ingredients carefully if you need this to be gluten free.
This recipe is vegan if you use a vegan chocolate chip substitute.
I use canola oil in this recipe because it helps add a bit of richness. You can omit it but the granola will be a little less well-rounded. You also can substitute coconut oil or melted butter if you prefer.
Nutrition
Serving: 1/3 cup | Calories: 176kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 122mg | Fiber: 3g | Sugar: 10g
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