Healthy pumpkin granola
I think that I found the perfect autumn breakfast. A granola with pumpkin, pumpkin spice, pecans ánd maple syrup. Crunchy, nutty, spicy and healthy. It doesn’t get much better than this! Soooo good with some lactose-free yoghurt. And the good thing is: if you take some time on the weekend to make this granola, you can eat it for two weeks. This healthy pumpkin granola is low FODMAP, gluten-free and vegan!
What do you need (for 16 portions)
- 220 g oats (2 1/2 cup)
- 100 g pecans (3/4 cup)
- 3 tbsp brown sugar
- 1 tsp pumpkin spice
- A pinch of cinnamon
- A pinch of salt
- 60 g olive oil or coconut oil (1/4 cup)
- 80 ml maple syrup (1/4 cup)
- 75 g canned pumpkin (1/3 cup)
How to make the healthy pumpkin granola
- Pre-heat the oven to 175 degrees Celcius (350 F).
- Chop the pecans into smaller pieces and add them together with the oatmeal, brown sugar, pumpkin spice, cinnamon and salt in a bowl. Stir together.
- Stir the oil, maple syrup and canned pumpkin together in a bowl. Pour this over the mixture with dry ingredients and stir everything together.
- Divide the granola over a baking sheet covered with baking parchment. Bake the granola for 25 minutes. Stir or shake the granola after half of the baking time. Check the granola regularly at the end of the baking time, if the granola is golden brown it is done. Keep an eye on it because it can burn quickly if you bake it too long.
- Serve the granola with for example lactose-free yoghurt or almond milk.
Enjoy!
One portion contains 144 calories, 14 g carbs, 8 g fat, 2 g protein and 1 g fibre.
Will you let me know if you make my healthy pumpkin granola? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
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Healthy pumpkin granola
- Total Time: 30 mins
- Servings: 16 1x
Description
A perfect autumn breakfast: healthy pumpkin granola with canned pumpkin, maple syrup and pumpkin spice. Low FODMAP, gluten-free, lactose-free and vegan.
Ingredients
- 220 g oats (2 1/2 cup)
- 100 g pecans (3/4 cup)
- 3 tbsp brown sugar
- 1 tsp pumpkin spice
- A pinch of cinnamon
- A pinch of salt
- 60 g olive oil or coconut oil (1/4 cup)
- 80 ml maple syrup (1/4 cup)
- 75 g canned pumpkin (1/3 cup)
Instructions
- Pre-heat the oven to 175 degrees Celcius (350 F)
- Chop the pecans into smaller pieces and add them together with the oatmeal, brown sugar, pumpkin spice, cinnamon and salt in a bowl. Stir together.
- Stir the oil, maple syrup and canned pumpkin together in a bowl. Pour this over the mixture with dry ingredients and stir everything together.
- Divide the granola over a baking sheet covered with baking parchment. Bake the granola for 25 minutes. Stir or shake the granola after half of the baking time. Check the granola regularly at the end of the baking time, if the granola is golden brown it is done. Keep an eye on it because it can burn quickly if you bake it too long.
- Serve the granola with for example lactose-free yoghurt or almond milk.
- Prep Time: 5 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1/16
- Calories: 144
- Fat: 8
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
10 Comments
I’m confused… do you mean oats by oatmeal?
Oops, that is a mistake. It should be oats indeed!
Showing this with bananas in the photo is bit confusing and misleading…unless these are unripe bananas….otherwise looks delicious!
Hi Cary, i don’t think it is misleading as the recipe is not about the banana’s, but about the granola. I always use unripe banana’s though and they are low FODMAP up to 100 gram per serving 🙂
Love this granola. Made it exactly as is – ate with dairy free vanilla yogurt. Will definitely make it again.
Happy to hear that Debbie!
Can you make this without the pecans? I have a nut allergy.
Yes, you can leave the nuts out!
How to make without brown sugar?
You can just leave it out