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
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
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.
Nutrition
Nutrition Facts
Pumpkin Chai Granola
Serving Size
1 cup
Amount per Serving
Calories
438
% Daily Value*
Fat
31
g
48
%
Saturated Fat
5
g
31
%
Trans Fat
0.003
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
17
g
Sodium
153
mg
7
%
Potassium
397
mg
11
%
Carbohydrates
36
g
12
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
804
IU
16
%
Vitamin C
1
mg
1
%
Calcium
81
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.