I baked this Vegan Pumpkin Granola for my sister’s summer party last weekend. The pumpkin gave it cozy fall spice, and my aunt liked it.
Delicious Vegan Pumpkin Granola with Fall Spices
This pumpkin granola is packed with the flavors of cinnamon, nutmeg, and ginger, perfectly complemented by the addition of pumpkin puree. It takes about 25 minutes to prepare and can be stored for weeks, making it an excellent addition to your pantry.
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup maple syrup or agave syrup
- 1/2 cup coconut oil melted
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup pumpkin seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger powder
- 1/4 teaspoon salt
- 1/2 cup dried fruit (like cranberries or raisins) optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, nuts, pumpkin seeds, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until smooth.
- Combine Everything: Pour the wet ingredients into the dry ingredients and mix until everything is evenly coated.
- Spread and Bake: Spread the mixture evenly on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through to ensure even browning.
- Cool: Remove from the oven and let it cool completely. Once cooled, stir in the dried fruits if using.
- Store: Transfer the granola to an airtight container and enjoy it with plant-based milk, yogurt, or by itself as a snack.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 200kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 30g
I store the granola in an airtight container at room temperature for up to two weeks. The stay cozy, and I serve with plant milk or yogurt.
