• Becky

Vegan Pumpkin Spice Maple Granola

Updated: Oct 1, 2018

GF - DF - V - RSF - EF


If you are looking for a granola recipe that is a little different but still very tasty, this is a great one to try! Sometimes you don’t need to create a new breakfast option, you just need some new flavours to keep it interesting. This is a delicious low sugar, gluten-free, refined sugar free, vegan recipe with flavours that will give you that winter warming feel!


Granola is an easy nutrient-dense way to fuel your body at breakfast, the best part is you can adjust the recipe to suit the types of nuts and seeds you prefer.


Ingredient substitutions:

  • Maple Syrup. To keep the recipe vegan, brown rice syrup works well as a substitute. Otherwise if you are not vegan a good quality honey will also work.

  • Pumpkin Seeds. These can be replaced with sunflower seeds to ensure you still have bulk in your granola, but I would keep the pumpkin seeds in as it goes with the theme of the granola.

  • · Cashew Nuts. Almonds or macadamia nuts work as great substitutes, providing good fats and even a creaminess to the granola.

  • · Pecans. They go really well with this flavour and are naturally a ‘sweet’ nut, so if you want to substitute them try using almonds of hazelnuts to maintain the sweetness.

  • · Coconut oil. The only substitute I would use that is vegan would be Extra-virgin Olive oil, but the coconut oil would give a much better flavour.

For this recipe the kitchen tools you will need are;

  • Medium-sized bowl

  • Spatula

  • Food processor (if you are making your own pumpkin puree)

  • Baking tray

  • Baking paper



Recipe


Makes roughly 5-6 servings

Ingredients:

1/3 cup pumpkin purée (I did mine homemade - pumpkin pieces roasted until soft in cacao powder, and then pureed until smooth in a food processor)

3 cups gluten-free rolled oats (I use Redmill brand)

1 cup pumpkin seeds

1 cup whole cashews

1 cup pecans, chopped in halves

1/4 tsp salt

1 tsp vanilla extract

1/2 cup maple syrup (use brown rice syrup as an alternative)

2 tsp pumpkin spice (DIY mix of 3 Tbsp ground cinnamon, 2 tsp ground nutmeg, 1 1/2 tsp ground allSpice, 2 tsp ground ginger, and 1 1/2 tsp ground cloves - mix together in a small bowl)

1/4 cup coconut oil, melted


Method

Preheat your oven to 180'degrees on fan bake, and line a tray with baking paper. Place all the dry ingredients (nuts, oats, salt, spice mix) in a bowl and mix thoroughly. Then add the wet ingredients to the dry ingredients and mix until everything is evenly coated. Spread out the granola mix on the baking tray and bake for 15 minutes. Take it out the oven and turn the granola and bake for another 15 minutes. Remove from the oven and allow to cool for 20 minutes. I served mine with banana, coconut yoghurt and a small drizzle of brown malt syrup

IF YOU MAKE SOMETHING FROM SOLELY NUTRITION I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM and FACEBOOK FOR MORE RECIPE INSPIRATION AND NUTRITIONAL MOTIVATION!


© 2018 by Solely Nutrition

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