healthy pumpkin granola - karlijnskitchen.com

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)

healthy pumpkin granola - karlijnskitchen.com

How to make the healthy pumpkin granola

  1. Pre-heat the oven to 175 degrees Celcius (350 F).
  2. 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.
  3. Stir the oil, maple syrup and canned pumpkin together in a bowl. Pour this over the mixture with dry ingredients and stir everything together.
  4. 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.
  5. 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 - karlijnskitchen.com

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gezonde pompoen granola - karlijnskitchen.com

Healthy pumpkin granola


  • Author: Karlijn
  • 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

Scale
  • 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

  1. Pre-heat the oven to 175 degrees Celcius (350 F)
  2. 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.
  3. Stir the oil, maple syrup and canned pumpkin together in a bowl. Pour this over the mixture with dry ingredients and stir everything together.
  4. 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.
  5. 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
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