MAPLE PUMPKIN COCONUT GRANOLA: 5-MINUTE WEEKDAY BREAKFAST SOLUTION
5-Minute Weekday Breakfast Solution
Keep this wholesome granola stashed in your pantry at all times, and you’ll be able to pull off a delicious, balanced breakfast in under 5 minutes.
Drop everything and write down the ingredients because you’ll want to bake a batch of this seasonal granola this weekend. Your house will smell amazing, and your family will be sweetly surprised.
Time and again I hear from cookbook fans how much they love my granola recipes (and make them on repeat), so I crafted this new festive granola recipe for you to celebrate the cozy days ahead.
Enjoy this pumpkin spice granola on top of Greek yogurt with chopped pear, apple or a warm berry compote for a balanced start to your day.
I like my granola to be just a tad sweet with enough salt to satisfy savory cravings, the perfect sweet-salty balance. If you prefer a sweeter granola, increase the maple syrup to ½ cup and decrease the salt to ½ teaspoon.
Greek Yogurt-Granola Bowls with seasonal fruit or thawed frozen berries is the ideal breakfast because you’re covering all your morning macro needs with healthy fats, complex carbs, protein and fiber. Homemade granola is also loaded with micronutrients from the nuts and seeds. And this breakfast takes less than 5 minutes to prepare (just always keep a batch of homemade granola in your pantry!).
Granola is also the perfect homemade gift to give to friends, teachers or neighbors for the holidays since it has a long shelf-life and can be wrapped up with a ribbon in reusable mason jars.
My other go-to granola recipes that make perfect DIY gifts are the Ginger Molasses Granola (page 54 in Run Fast. Eat Slow.) and Grain-Free Goddess Granola (page 127 in Rise & Run).
Make Elyse’s easy Granola recipe: Get the FREE printable PDF version of this recipe here.
Maple Pumpkin Coconut Granola Recipe
- 3 cups rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup almonds, pecans or walnuts, chopped (or leave whole to easily remove for picky kids)
- 1 cup shelled pumpkin seeds (raw pepitas)
- ¼ cup ground flax or hemp seeds, optional
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/3 cup virgin coconut oil, melted
- 1/3 cup maple syrup
Optional: mix in freeze-dried raspberries or strawberries or chopped dates or golden raisins, best to add after baking
- Position a rack in the center of the oven. Preheat the oven to 275°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, stir together the oats, coconut, nuts, seeds, pumpkin pie spice, cinnamon and salt.
- In a small bowl, microwave the coconut oil on low until melted. Pour the oil and maple syrup over the dry ingredients and stir until evenly combined.
- Spread out in a thick layer on the baking sheet. Bake for 20 minutes, stir and return to the oven for 20 more minutes, or until the coconut flakes begin to brown. Cool completely.
Store in a glass jar with a lid at room temperature. Granola will stay fresh for several weeks and likely be devoured long before expiring.
