Pumpkin Granola by @beasthealth

55 min

8 servings

🥥

60 ml

Coconut oil

🍁

60 ml

Maple syrup

🎃

120 ml

Pumpkin puree

🌾

270 g

Old-fashioned rolled oats

🥥

120 ml

Unsweetened coconut flakes

🥜

120 ml

Pecans

🌱

60 ml

Pumpkin seeds

🧂

2 tsp

Pumpkin pie spice

🧂

1 tsp

Flaked sea salt

  1. Preheat

    Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.

  2. Add
    • Maple syrup
    • Pumpkin puree

    Add maple syrup, coconut oil, and pumpkin puree to the Beast blender and blend until combined.

  3. Combine
    • Old-fashioned rolled oats
    • Unsweetened coconut flakes
    • Pecans

    In a large bowl combine oats, coconut, pecans, pumpkin seeds, pumpkin pie spice, and salt.

  4. Pour
    • Coconut oil

    Pour the blended wet ingredients into the bowl and mix until well combined.

  5. Spread

    Spread evenly on the baking sheet and bake 35 to 40 minutes.

  6. Cool

    Remove from oven and cool at least 15 minutes — it will be soft at first and crisp up as it cools.

  7. Freeze

    Break into pieces and store at room temperature for 1 to 2 weeks, or freeze for 2 to 3 months.

Pumpkin Granola by @beasthealth

55 min

8 servings

🥥

60 ml

Coconut oil

🍁

60 ml

Maple syrup

🎃

120 ml

Pumpkin puree

🌾

270 g

Old-fashioned rolled oats

🥥

120 ml

Unsweetened coconut flakes

🥜

120 ml

Pecans

🌱

60 ml

Pumpkin seeds

🧂

2 tsp

Pumpkin pie spice

🧂

1 tsp

Flaked sea salt

Preparation Steps

  1. Step 1/7

    Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.

    🍳Baking sheet
    📜Parchment paper

  2. Step 2/7

    Add maple syrup, coconut oil, and pumpkin puree to the Beast blender and blend until combined.

    🍁Maple syrup
    🥥Coconut oil
    🎃Pumpkin puree

  3. Step 3/7

    In a large bowl combine oats, coconut, pecans, pumpkin seeds, pumpkin pie spice, and salt.

    🌾Old-fashioned rolled oats
    🥥Unsweetened coconut flakes
    🥜Pecans
    🌱Pumpkin seeds
    🧂Pumpkin pie spice
    🧂Flaked sea salt
    🥣Large bowl

  4. Step 4/7

    Pour the blended wet ingredients into the bowl and mix until well combined.

    🥣Large bowl

  5. Step 5/7

    Spread evenly on the baking sheet and bake 35 to 40 minutes.

    🍳Baking sheet

  6. Step 6/7

    Remove from oven and cool at least 15 minutes — it will be soft at first and crisp up as it cools.

  7. Step 7/7

    Break into pieces and store at room temperature for 1 to 2 weeks, or freeze for 2 to 3 months.

Composition

Ingredients

Types

Oils, Sweeteners, Vegetables, Grains, Nuts, Seeds, Condiments

Ingredients

Coconut oil, Maple syrup, Pumpkin puree, Old-fashioned rolled oats, Unsweetened coconut flakes, Pecans, Pumpkin seeds, Pumpkin pie spice, Flaked sea salt

Notes

Coconut oil (melted), Pecans (chopped), Flaked sea salt (up to 1 tsp)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Halal, soy-free

Calories

220 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 22g, Fat: 13g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Manganese: 0.9mg, Magnesium: 45mg, Iron: 1.3mg, Sodium: 90mg, Potassium: 180mg

Vitamins

Vitamin A: 950IU, Vitamin E: 1.2mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Baking sheet, Parchment paper, Large bowl

Appliances

Oven, Blender

Type

Type

Type Of Dish

Snack, Breakfast

Occasions

Halloween, Autumn

Origin

Source

Platform

instagram

Original Creator

@beasthealth

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Chewy

Flavors

Sweet, Spiced, Nutty, Maple, Pumpkin

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1 to 2 weeks (store in an airtight container,keep in a cool, dry place), freezer : 2 to 3 months (store in an airtight container or freezer bag)