Pumpkin Pie Granola (gluten free, vegan)

granola

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!

Granola 3

 

Dry Ingredients

Dry Ingredients

 

Wet Ingredients

Wet Ingredients

Pumpkin Pie Granola

~ Gluten free, refined sugar free, vegan option ~

Ingredients

Dry

  • 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

Wet

  • 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

Directions

  1. Preheat oven to 300 degrees.
  2. In a large bowl, add the oats, buckwheat, pecans, coconut, raisins, and spices. Mix together thoroughly.
  3. In a blender, puree the dates, pumpkin, coconut butter, water, and vanilla into a thick paste.
  4. Do not eat the paste (it’s tempting, I know – try to limit yourself to a finger swipe of the blender!)
  5. Add the pumpkin paste to the dry ingredients and mix thoroughly until everything is well coated. Add a bit more water if necessary.
  6. 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.

Notes

  1. You could easily make this recipe vegan by substituting maple syrup for the honey.
  2. 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).

 

One thought on “Pumpkin Pie Granola (gluten free, vegan)

  1. Pingback: A Backpacker’s Guide to Healthy Eating: Recipe Edition |

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