Chocolate Pecan Pumpkin Granola (VIDEO)

Ingredients

  • 3 cups old fashioned rolled oats (gluten-free, if needed)
  • 1 1/2 cup raw pecans, chopped
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/2 teaspoon sea salt
  • 1/3 cup mini vegan chocolate chips

 

Instructions

  1. Preheat the oven to 325°. Line a rimmed baking sheet or baking stone with parchment paper.
  2. Mix all ingredients except the chocolate chips in a large bowl.
  3. Spread mixture onto the prepared baking sheet.
  4. Bake in the center of the oven for 40-50 minutes or until oats are golden brown, dry and crisp. Allow the granola to cool for about 5 minutes, then sprinkle the chocolate chips over granola while it continues to cool. The chocolate chips will melt a bit.
  5. Once granola is completely cool, transfer to an airtight container (I use a mason jar) and store in a cool place. I like keeping mine in the fridge so it lasts longer and stays extra crunchy.

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