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Easy Pumpkin Granola
Say goodbye to store-bought granola with this easy, budget-friendly, and gluten-free pumpkin granola. Shredded coconut, almonds, and chopped dates add fantastic crunch to the granola, while maple and coconut oil add a touch of sweetness.
Prep Time: 00:05
Cook Time: 00:25
1 cup chopped nuts
1 cup unsweetened shredded or flaked coconut
1/2 cup crushed corn chex
1/4 cup gluten-free oats
1/2 cup canned pumpkin
1/4 cup maple syrup
1/4 cup melted coconut oil
1 egg white
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
dash of salt
1 cup chopped dates
1Preheat oven to 350.
2In a medium bowl, combine all of the dry ingredients, whisking until combined.
3In a separate bowl, combine the pumpkin, syrup, coconut oil, and remaining ingredients except dates. Stir until smooth.
4Pour liquid mixture over dry ingredients and stir until well coated.
5Pour coated granola until lined sheet pan (I usually use foil for easy clean-up). Place in oven and bake for 20 minutes. Stir granola and bake for another 5-10 minutes, or until golden brown.
6Remove from oven and stir in chopped dates.
7Serve on top of smoothies, yogurt, or just by the handful! Store extras in the refrigerator to keep fresh.
You could easily swap the dates for dried cranberries or cherries. Either (or a combination of both) would be delicious!
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