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    Home » Snacks

    Gluten Free Pumpkin Pie Granola

    Published: Nov 2, 2018 · Modified: Sep 9, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Recipe

    Granola on a baking sheet with a spoon.

    Gluten Free Pumpkin Pie Granola

    This granola makes it acceptable to eat pumpkin pie for breakfast. It's the perfect fall treat!
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 16
    Calories: 182kcal
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    Ingredients

    • 3 ½ Cup Gluten Free Oats
    • 6 Tablespoon Flax Meal
    • ¾ Cup Pecans chopped
    • ⅔ Cup Pumpkin Puree
    • ⅔ Cup Light Brown Sugar packed
    • ¼ Cup Maple Syrup
    • ¼ Coconut Oil melted
    • 1 teaspoon Vanilla
    • ½ teaspoon Salt
    • 1 ½ teaspoon Cinnamon
    • ½ teaspoon Ginger
    • ¼ teaspoon Nutmeg
    • ¼ teaspoon Allspice
    • ⅛ teaspoon Cloves
    • ½ Cup Pumpkin Seeds raw
    • ⅔ Cup Dried Fruit optional

    Instructions

    • Preheat the oven to 300 degrees and line a large baking sheet with foil or silpat.
    • In a medium bowl, combine pumpkin puree, brown sugar, maple syrup, coconut oil, vanilla, salt and spices. Whisk until thoroughly combined. Set aside.
      ⅔ Cup Pumpkin Puree, ⅔ Cup Light Brown Sugar, ¼ Cup Maple Syrup, ¼ Coconut Oil, 1 teaspoon Vanilla, ½ teaspoon Salt, 1 ½ teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Nutmeg, ¼ teaspoon Allspice, ⅛ teaspoon Cloves
    • In a larger bowl, combine the oats, flaxseed, pecans and pumpkin seeds. Stir together.
      3 ½ Cup Gluten Free Oats, 6 Tablespoon Flax Meal, ¾ Cup Pecans, ½ Cup Pumpkin Seeds
    • Pour the wet ingredients on top. With a spatula, mix until everything is well covered with the pumpkin spice and there are no dry spots left.
    • Spread out on prepared baking sheet into an even layer. Cook for 1 hour, stirring every 15 minutes. Remove from oven to cool. Once cool, add in dried fruit if you like. Store in an airtight container.
      ⅔ Cup Dried Fruit
    Calories: 182kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 78mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1593IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    5 from 1 vote (1 rating without comment)

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    A photo of Tiffany Welsh.

    Hey, I'm Tiffany!

    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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