Coconut Pumpkin Granola

Coconut Pumpkin Granola Recipe

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1/3 cup + 1 tablespoon Gold Label Virgin Coconut oil
6 tablespoons maple syrup
2 tablespoons molasses
1 teaspoon ground cinnamon
2 tablespoons water
4 cups old-fashioned oats
1 cup wheat germ – optional
4 tablespoons brown sugar
1/2 tsp. salt
4 tablespoons flaxseed (ground or whole)
2/3 cup unsweetened organic coconut shreds
2/3 cup pumpkin seeds
2/3 cup almonds (chopped or whole)

Preheat oven to 275 degrees °F.

Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.

Mix all the rest of the ingredients in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.

Coat 2 large cookie sheets with oil and divide granola mixture evenly. If you like granola clusters, gently form clumps from the mixture.

Bake on middle rack for about 30 minutes, stir and continue baking for another 5 to 10 minutes until golden brown.

Let cool completely before storing in an airtight container.

Recipe submitted by Claudia, Shawnee, KS

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Published on September 2, 2013

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4 Comments

E. Armstrong September 9, 2013 at 2:51 am - Reply

Cas, Try this recipe with less of any of the sugars and see if it tastes right to you. I have found that everyone has their own sense of what is too sweet or just sweet enough.  You can always add some honey to what you eat the first time if not sweet enough. Next time, then adjust the recipe.

susan September 6, 2013 at 6:41 pm - Reply

add unsweetened applesauce instead of  syrup or ripe bananas

Cas September 4, 2013 at 2:07 pm - Reply

Sounds yummy!! what could you do though to keep from adding so much sugar?

MJM58 September 3, 2013 at 11:40 am - Reply

This sounds great for fall. I was wondering, If I should replace the wheat germ with something else, because I’m gluten intolerant?

Coconut Pumpkin Granola