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Pumpkin Coconut Almond Granola & Granola Bars
This homemade pumpkin coconut almond granola recipe is a delicious snack or breakfast in the fall, and so easy to make! Then you can use the granola to make amazingly delicious and healthy pumpkin granola bars!
Course
Breakfast, Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Cooling Time
1
hour
hour
Total Time
1
hour
hour
35
minutes
minutes
Servings
12
servings granola
Calories
229
kcal
Author
Colleen @ Grow Forage Cook Ferment
Ingredients
Pumpkin Coconut Almond Granola
3
cups
rolled oats
1
cup
roughly chopped almonds
or other nuts
3/4
cup
unsweetened shredded coconut
1
tsp
ground cinnamon
1/2
tsp
ground ginger
1/4
tsp
ground cloves
1/4
tsp
ground allspice
1/4
tsp
ground nutmeg
1/4
tsp
salt
1/4
cup
virgin coconut oil
1/4
cup
pure maple syrup
1/2
cup
pumpkin puree
Pumpkin Granola Bars
3
cups
pumpkin coconut almond granola
1/4
cup
virgin coconut oil
1/4
cup
pure maple syrup
1/4
cup
almond butter
3/4
cup
pumpkin puree
1/2
tsp
ground cinnamon
1/4
tsp
ground cloves
pinch
salt
US Customary
-
Metric
Instructions
Pumpkin Coconut Almond Granola
Preheat oven to 340°F.
Mix the oats, nuts, coconut, spices, and salt into a bowl and stir to combine.
In a small saucepan over medium low heat, warm the coconut oil, maple syrup, and pumpkin and whisk together.
Pour the pumpkin mixture into the dry ingredients and quickly stir to combine.
Spread granola out evenly onto two baking sheets and bake for 24-30 minutes, stirring about halfway through.
Once the granola is golden brown, remove from the oven and let cool completely. It will crisp up as it cools.
Store in an airtight container for up to a few weeks, or use it to make pumpkin granola bars.
Pumpkin Granola Bars
Line an 8″ x 8″ square pan (9″ x 9″ will also work) with parchment paper.
Put the granola into a large mixing bowl.
In a small sauce pan over medium low heat, combine the remaining ingredients and whisk together.
Pour the pumpkin mixture over the granola and quickly stir to combine.
Pour the granola bar mixture into the prepared pan and press with a spatula or the back of a large spoon to make an even layer.
Refrigerate uncovered for several hours before cutting into desired shapes.
Store in the refrigerator. Will keep for a week, possibly even a bit longer.
Notes
I very loosely adapted this pumpkin granola recipe from
Minimalist Baker
, but used less sugar, more pumpkin, and more spice.
I used organic canned pumpkin from Trader Joe’s and it worked wonderfully.
You can also
make your own pumpkin puree
, but make sure to strain out as much water as possible before using in this recipe.
The nutrition facts are for the granola only, not the granola bars.
Nutrition
Calories:
229
kcal