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This crunchy, warm Low Sugar Pumpkin Spice Granola is going to be your new favorite breakfast! It’s got no refined sugars and made with wholesome ingredients like coconut oil, oats, quinoa and more.
I’ve been eating this DAILY on top of plain yogurt with a little fresh pineapple to top it off, and a touch of honey. It’s sooo good!
Granola, like anything, if eaten in excess isn’t good for you. But I LOVE granola so I always put a little extra on top of my yogurt. I feel OK about that with this recipe because the ingredients are so wholesome. It’s got:
- just a 1/4 cup maple syrup
- plain quick rolled oats
- coconut oil
- dash of salt + pumpkin pie spice
I’ve said it before and I’ll say it again – pumpkin pie spice needs to be renamed! The spices in pumpkin pie mixes (cinnamon, nutmeg, allspice, ground cloves, etc.) go so well in so many dishes, it’s not limited to pumpkin pie. Pumpkin spice gets used in a lot of my fall/winter recipes, like this gluten free apple crumb pie.
This granola has just the right amount of sweet and is so simple to make. The 3 cups of granola this recipe makes is enough to last for 2 weeks or more. Make this Low Sugar Pumpkin Spice Granola tonight for the weekend yogurt or smoothie bowls!
Low Sugar Pumpkin Spice Granola
- 1 ½ Cup Quick Oats I used Bob's Red Mill
- ⅓ Cup Uncooked White Quinoa
- ¼-½ Cup Pepitas
- 1 Cup Walnuts, chopped
- 1 tsp Pumpkin Pie Spice
- ¼ tsp Salt
- ¼ Cup Maple Syrup
- 3 tbsp Coconut Oil, melted
- ½ tbsp Vanilla Extract
- Preheat oven to 350°F. Place parchment paper on a sheet pan.
- Pour all ingredients into a bowl and mix together with a rubber spatula.
- Pour the granola mix onto the parchment paper and spread out evenly.
- Bake for 15-20 minutes, then mix the granola around a bit. Bake for another 2-3 minutes. Allow to cool completely. Store in airtight container for about a month.
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