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Pumpkin Chai Granola

An update on a recipe I made once upon a time. Here is the revamped version of my vegan Pumpkin Chai Granola!
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Servings: 12 cups
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

  • oven

Ingredients

GRANOLA INGREDIENTS

  • 3 cups oats gluten-free
  • ½ cups coconut flaked
  • 1 cup almonds raw, chopped
  • 1 cup pecans raw, chopped (or walnuts)
  • ½ cup pumpkin seeds raw
  • ½ cup sunflower seeds raw
  • ½ cup raisins
  • 2 tbsp ground flax
  • 1 tbsp chai spice
  • ¾ tsp sea salt
  • ½ cup olive oil
  • ¼ cup pumpkin puree
  • ¼ cup pecan butter or peanut butter
  • ½ cup maple syrup
  • 1 tsp vanilla
US Customary - Metric

Instructions

GRANOLA INSTRUCTIONS

  • Preheat the oven to 320 convection.
  • Mix dry ingredients together.
  • In a small pot combine wet ingredients and stir on low until fully combined.
  • Pour pumpkin mixture on dry ingredients and mix until thoroughly mixed.
  • Spread out on 2 cookie sheets (I used my Pampered Chef stones for this recipe-see notes) and place in a preheated oven. Bake for 20 minutes.
  • Turn the pans 180 degrees and bake for an additional 10-15 minutes until golden brown. Allow it to COOL COMPLETELY before removing from pan with a spatula.
  • Once completely cooled, transfer to an airtight mason jar.

Notes

Shop my GRANOLA ESSENTIALS  in my amazon storefront! 

Nutrition

Serving: 1cup | Calories: 438kcal | Carbohydrates: 36g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 153mg | Potassium: 397mg | Fiber: 6g | Sugar: 10g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.