Well, this is it… my last recipe posting until we get back from Europe in August. Not to worry, I won’t be abandoning you lovely people entirely, but for obvious reasons I won’t be doing a whole lot of cooking over the next two months.
I’m in the middle of packing, and this granola is definitely on my to-bring list! I know finding gluten free breakfast foods is going to be a challenge, so it’ll be great to have this on hand for those extra hungry mornings or for something to much on in the afternoon if we’re trekking off the beaten path – apple sandwiches, anyone? This granola is great on it’s own or in some almond milk or yogurt as a homemade cereal. The pictures don’t do it justice, but I promise, the moment you get a whiff of this baking in the oven, you’ll be sold! It is just heavenly.
Did I mention it’s not laden with sugar or oil, either? Now that’s worth getting excited about!
Pumpkin Pie Granola
~ Gluten free, refined sugar free, vegan option ~
- 2.5 cups gluten free rolled oats
- 1/2 cup raw buckwheat groats (not kasha)
- 3/4 cup light, unsweetened shredded coconut
- 3/4 cup pecans, chopped
- 1/4 cup raisins
- 1 tbsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/8 tsp. freshly grated nutmeg (or pre-ground)
- 1/3 tsp. ground cloves
- 1/2 tsp. seat salt
- 1/3 cup wildflower or other unpasteurized honey
- 1/3 cup Medjool dates, soaked
- 1/2 cup pumpkin puree
- 4 tbsp. coconut butter
- 4 tbsp. water
- 2 tsp. pure vanilla extract
- Preheat oven to 300 degrees.
- In a large bowl, add the oats, buckwheat, pecans, coconut, raisins, and spices. Mix together thoroughly.
- In a blender, puree the dates, pumpkin, coconut butter, water, and vanilla into a thick paste.
- Do not eat the paste (it’s tempting, I know – try to limit yourself to a finger swipe of the blender!)
- Add the pumpkin paste to the dry ingredients and mix thoroughly until everything is well coated. Add a bit more water if necessary.
- Line a large baking sheet with parchment paper and spread the granola in a thin layer. Bake for about 35 minutes, or until nicely browned, stirring every 10-15 minutes to ensure even browning. Let cool completely before breaking up into clusters – this ensures you get nice big chunks.
- You could easily make this recipe vegan by substituting maple syrup for the honey.
- While you will get some clusters in this recipe, the relatively low sugar and fat content means that it’s a lot more crumbly than the typical high sugar, high fat granola recipes. Feel free to add more if you like, but I wanted to keep this as light as possible, to make this something I could eat in the morning without feeling guilty (and crashing from a sugar high halfway through the day).