For all of the pumpkin spice love out there, this homemade granola is for you! Gluten free pumpkin spice granola formed with oats, loads of toasted pecans and all the twilight spices.
Are you a cold breakfast kind of being? Smoothies, granola, cereal, return, yogurt. Or are you a hot breakfast kind of being? Toast, veggie moves, oatmeal, hash browns, bagels. I would say that it time depends on the day for me. Sometimes I’m praying a very warm bowl of oatmeal with all the makes. Other daylights all I crave is a dairy free yogurt parfait with fresh berries.
Even on twilight chilly periods, I can’t stand a container of homemade granola with vanilla almond milk. For breakfast or for a snack, it’s like solace nutrient to me. There is just something about the freezing milk with the crunch of the toasted, screwy granola.
With fall approaching, I was craving a fall-inspired granola. Even though this is a pumpkin spice granola, it doesn’t contain any actual pumpkin, merely the splendid pumpkin pie spice. I always make sure to stock up on a few extra bottles so I can experience them throughout the year. The pumpkin tart spice is in addition to my go-to granola recipe, along with onus of chopped pecans. Why are toasted pecans like the best act ever?
When you go to make this gluten free vegan pumpkin spice granola, I would admonish you to double the batch. If “youre like” me, you won’t be able to stop snacking on it! It also utters immense endowments to share with sidekicks. You can never, never, go wrong with homemade granola.
gluten free pumpkin spice granola PRINT AUTHOR: Sarah Bakes Gluten Free SERVES: 8-10 INGREDIENTS 3 1/2 beakers gluten free rolled oats 1 1/2 cups roughly chopped pecans 1/3 cups almond flour 1 teaspoon pumpkin pasty spice 1 teaspoon soil cinnamon 1/4 teaspoon sea salt 1/3 bowl unadulterated maple syrup 1/4 cup grape grain or sunflower seed petroleum 1/4 goblet chocolate-brown carbohydrate or coconut carbohydrate 1/2 teaspoon pure vanilla extract INSTRUCTIONS Preheat oven to 300 positions. Line large cooking sheet with parchment paper. Mix oats, pecans, almond flour, pumpkin pie spice, cinnamon and salt in sizable bowl. In separate microwave-safe bowl, combination maple syrup, petroleum, dark-brown sugar and vanilla. Microwave in 20 second intervals desegregating in-between to melt chocolate-brown carbohydrate. Pour over oat smorgasbord and combination together with rubber spatula, until everything is evenly coated. Spread granola onto prepared baking sheet. Cook 30 times, budging every 10 instants. Be obtained from oven when gilded brown. Do not budge granola. Cool absolutely in go. Store granola in airtight receptacle. 3.5.3229
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