Pumpkin spiced granola! (gluten free, dairy free and vegan)

It’s that time of the year again when Halloween is fast approaching and pumpkin spice is everywhere! I love the flavour of pumpkin so decided to try and make my own pumpkin spiced granola, which turned out amazingly! I made my own pumpkin puree as I couldn’t find any in the shops, which was actually super easy and combined with a mixture of spices, gluten free oats, nuts, seeds and dried fruit tasted amazing. The granola is so versatile and can be eaten for breakfast served with a dairy free yoghurt or almond milk, as a snack or as a healthy pudding!

Scroll down for my gluten free, dairy free and vegan pumpkin spiced granola recipe.

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Recipe: 

Ingredients:

1/3 cup coconut oil

1/2 cup maple syrup

3 cups gluten free rolled oats

1 cup gluten free puffed rice flakes, I used Natures Path gluten free crispy rice (This is optional, you could use an extra cup of oats instead)

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

3/4 cup pumpkin puree

1/2 cup almonds

1/2 cup pecans

1/2 cup pumpkin seeds

1/2 cup dried cranberries

Method: 

  1. Preheat your oven to 180 degrees celsius and line a large baking tray with baking paper.
  2. Pop your almonds and pecans into a food processor and blend for around 10 seconds. You want the pieces to be broken up but not completely disintegrated.
  3. In a large bowl, mix together your gluten free oats, puffed rice cereal, crushed almonds and pecans.
  4. Put your coconut oil, maple syrup and spices (Cinnamon, nutmeg and ginger) into a saucepan and melt on the hob until it’s all turned to liquid.
  5. Take your liquid mixture off the hob and add in your pumpkin puree. Stir well until fully combined.
  6. Pour your liquid mixture onto the dry ingredients and mix together. This may take a little while.
  7. Pour the mixture onto your baking tray and bake for around 40 minutes or until golden brown, making sure to stir every 10 minutes.
  8. Once cooked, stir in your pumpkin seeds and dried cranberries.
  9. Allow to completely cool before transferring to a jar. The granola will last for a couple of weeks .

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As always, thanks for reading my blog and if you do get a chance to make my recipe, I would love to see a photo!

Alice x 

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3 Comments

  1. October 11, 2017 / 8:03 pm

    THANK YOU! I’ve been dying for something pumpkin spice, but there doesn’t seem to be a lot that is both gluten and dairy free:( I’ll be making this on Sunday:)

    • October 11, 2017 / 8:33 pm

      Yay! I hope you like it. Let me how it goes!😊🎃 xx

      • October 11, 2017 / 8:44 pm

        I will:)

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