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Spicy Pumpkin, Maple, and Tahini Granola
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Spicy Pumpkin, Maple, and Tahini Granola

This Spicy Pumpkin, Maple, and Tahini Granola recipe is vegan and gluten free. It is made with wholesome ingredients like buckwheat groats, tahini, coconut oil, and ground oats. It is sweetened with maple syrup. Serve it with coconut yogurt, almond milk or just by itself. I can’t imagine a better granola recipe that celebrates the best ingredients of the season.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 676kcal
Author Aysegul Sanford

Ingredients

  • 1/3 cup coconut oil
  • 1/2 cup plus 2 tablespoons pumpkin puree
  • 3 tablespoons tahini
  • 1/2 cup maple syrup
  • 4 cups ground oats gluten-free
  • 1 cup buckwheat groats
  • 1 1/2 cup unsweetened coconut flakes
  • 1 cup unsalted pecans coarsely chopped
  • 1/2 cup pepitas pumpkin seeds
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 3 tablespoons white sesame seeds
  • 1 cup dried cranberries coarsely chopped
  • Handful of pomegranate seeds

Instructions

  • Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Whisk together the coconut oil, pumpkin puree, tahini, and maple syrup in a mixing bowl until smooth. Set aside.
  • In a large mixing bowl, mix ground oats, buckwheat groats, coconut flakes, pecans, and pepitas. Stir in the pumpkin spice, cinnamon, salt, and sesame seeds.
  • Pour the wet ingredients over the dry ones. Give it a big stir to make sure that the dry ingredients are homogenously coated with the liquid mixture.
  • Spread the granola evenly in the prepared baking sheet. Using the back of a ramekin or a mug press to compress until it is compact and equally distributed throughout the pan.
  • Place in the oven and bake for 20 minutes. Take it out and (with the help of a spatula) break and flip it over in large sections, rotate the pan, and bake for another 10-15 minutes.
  • Let it cool completely without touching it. * When cooled gently stir in the cranberries. Top it off with pomegranate seeds and serve.

Notes

Notes: 1. As long as it is kept into an airtight container, it will keep its freshness up to a week in room temperature. 
2. It is important to let it cool as this will help it set into chunks.

Nutrition

Serving: 6cups | Calories: 676kcal | Carbohydrates: 78g | Protein: 13g | Fat: 38g | Saturated Fat: 19g | Sodium: 14mg | Potassium: 537mg | Fiber: 12g | Sugar: 25g | Vitamin A: 2390IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 4mg