This homemade granola has it all- a touch of pumpkin and hints of spice combined with a big hit of chocolate. Pair it with tangy yogurt or nutty almond milk and you’ve got the makings for a happy breakfast bowl.
Pumpkin Chocolate Chunk Granola Recipe
2 cups rolled oats (I used gluten free quick oats)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/4 cup pure pumpkin puree
1/3 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/2 teaspoon pure vanilla
2 ounces dark chocolate bar, chopped (I used 70% cacao)
Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.
Place oats, cinnamon, ginger and salt in a medium bowl; stir to mix.
Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed. Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture on prepared baking sheet.
Bake 45 minutes, stirring every 15 minutes. Bake 5 to 15 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 55 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)
Let cool completely. (Granola will become more crisp once cooled.)
Once granola has cooled, stir in chocolate chunks. Store granola in an airtight container at room temperature.
Makes about 3 cups