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Pumpkin Chocolate Granola

You can use any flour you want for this recipe, as well as substitute any nuts and chocolate. It's super easy to make and stores in the refrigerator for up to 10 days. But it does not freeze well.

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 servings
Calories 250 kcal

Ingredients

  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 1/2 cup chopped almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup oats
  • 2 teaspoons pumpkin spice
  • 1 1/2 Tablespoon flour your choice
  • 1 1/2 Tablespoons pumpkin puree
  • 3 Tablespoons pure maple syrup
  • 3 Tablespoons coconut oil melted
  • 3 Tablespoons dark chocolate chunks
  • dash Kosher salt to taste

Instructions

  1. Preheat the oven to 350℉. Like a large baking sheet with parchment paper and set aside.

  2. Make sure all the nuts are chopped finely and evenly, and then transfer nuts to a large bowl. Set aside.

  3. In a smaller bowl, stir together the coconut flakes, oats, pumpkin spice, coconut flakes, and flour. Set aside.

  4. In a third larger bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil. Quickly whisk in the four mixture. Then stir in the nuts, making sure everything is covered with the puree/oil mixture. Spoon the mixture onto the parchment-line baking tray and smooth it out evenly.

  5. Bake the granola for ten minutes. Then stir the granola, spreading it out again, and bake for another ten minutes. Let it become golden brown, but not burned. Remove the tray from the oven and cool on a baking rack for at least 2 hours.

  6. Dump the granola into a bowl, breaking it all up, and stir in the chocolate chunks. This granola will last in an airtight container for up to one week, a bit longer if you refrigerate it.