About the Recipe
This delightful gluten-free recipe masterfully blends the essence of autumn with a playful, cookie-like twist on the classic granola. Imagine savoring a cozy autumn afternoon, enveloped in the warm, spicy aroma of these delectable treats filling your kitchen. This inviting atmosphere creates a comforting and welcoming ambiance. These treats are perfect for a guilt-free breakfast on the go, providing the energy you need to kickstart your day. Alternatively, they make for a satisfying midday snack to keep you going. As a wholesome dessert, they offer a sweet yet nutritious conclusion to your meal. Whether you’re enjoying them at home or taking them with you, these treats are sure to infuse your day with a touch of autumn joy.
Ingredients
3 cups gluten-free old-fashioned rolled oats
1 cup raw pecans
3 tablespoons brown sugar
½ teaspoon sea salt
1 teaspoon pumpkin pie spice
¼ cup coconut oil
⅓ cup honey
⅓ cup pumpkin puree
1 teaspoon vanilla extract
Preparation
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, combine the oats, pecans, brown sugar, salt, and pumpkin spice.
In a small saucepan, whisk together the coconut oil, honey, pumpkin puree, and vanilla over medium heat until smooth and well combined.
Pour the wet ingredients over the dry ingredients and mix until everything is thoroughly moistened.
Spread the mixture evenly on a baking sheet. You can line the baking sheet with parchment paper for easy cleanup.
Bake for 25-28 minutes, stirring halfway through. The granola should be golden brown when done.
Remove the granola from the oven and let it cool completely in the baking sheet. It will crisp up further as it cools.
Notes