I got to eat carbs!

I’m behind on my Whole30 posts but I am officially in the midst of the reintroduction phase right now and feeling quite victorious about it. The first thing I decided to reintroduce was non-gluten containing grains, mostly because I really wanted to make and eat some sort of pumpkin granola. I looked up a lot of recipes online and did quite a bit of playing around with this version. I had also picked up some coconut sugar at Bulk Barn recently and decided to try it out here, where it worked great.

This granola is not too sweet and nicely spiced. The pumpkin seeds and chia add great crunch alongside the chewy raisins. I poured some coconut milk over my bowl and loved every single bite.

It also looks a little bit like Fall leaves, don’t you think?

Pumpkin Granola

Makes about 6 cups

Ingredients:

• 3 cups gluten free rolled oats
• 1 cup unsweetened, shredded coconut
• 1 cup pepitas (pumpkin seeds)
• 1 tbsp. chia seeds
• 3 tbsp. coconut sugar
• ¾ tsp. pumpkin pie spice
• ½ tsp. cinnamon
• ¼ tsp. salt
• 1/3 cup maple syrup
• 1/3 cup pumpkin puree
• ¼ cup coconut oil
• 2 tsp. vanilla extract
• 1 cup golden raisins

Instructions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment or silicone liner and set aside.

Stir together oats, coconut, seeds, sugar and spices in a large bowl.

In a small pot over low heat, stir together the maple syrup, pumpkin, coconut oil and vanilla until totally melted and combined.

Pour this mixture over the dry ingredients and stir well until totally mixed. Spread evenly over the baking sheet and bake for 25-30 minutes, stirring a few times during baking time. Granola is done when it is golden brown and fragrant. Let cool on the baking sheet to room temperature.

Stir in the raisins and store in an airtight container.

Notes:

You can use brown sugar instead of coconut sugar. 

Feel free to swap out nuts or fruits as you wish.

I adapted this recipe from one I saw on Minimalist Baker