To me, granola is one of the ultimate comfort foods. I don’t know why. I think there’s something about the crispy, warm, buttery sweetness that comes with toasting oats with all of my favorite things mixed in.
And this granola truly is all of my favorite things. It uses fresh pumpkin, walnuts & seeds, olive oil and maple syrup to make the most rich and warm (and filling) breakfast or snack on the planet. It’s one of those affordable recipes that you’d normally pay $8 for a bowl at your neighborhood vegan coffeeshop, but now you can make it at home!
Watch the recipe video here:
Pumpkin & Pomegranate Granola
This recipe is the epitome of cozy and warm. Using pumpkin, pomegranate seeds, plus maple syrup for sweetness, this easy and wholesome breakfast is perfect to have in the pantry.
Equipment
- Baking sheet
- Spatula
Ingredients
- 1 ½ cup gluten-free rolled oats
- 2 tbsp chopped walnuts
- 2 tbsp pumpkin seeds
- ⅓ cup pumpkin pureé
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ¼ cup maple syrup
- ¼ cup olive oil
- ¼ tsp vanilla extract
Instructions
- Preheat your oven to 375F
- Mix together oats, walnuts seeds, pumpkin spice and salt.
- Add the pureé, maple syrup, olive oil and vanilla and mix well.
- Spread out on a parchment lined baking sheet and form it into a big square, about 1 centimeter thick
- Bake at 375F for 25-30 minutes or until the edges are golden brown.
- Let it cool completely and then crunch into big chunks.
- Store in the pantry for 1-2 days or in the fridge for up to 5 days.
