This easy pumpkin granola is a must try! It's gluten free, low in sugar, nut free and dairy free. Mixed with sunflower seeds and currants this is a great granola to have on hand for the fall.
Mix together 1/2 half cup of cooked pumpkin, and coconut oil.
To the mixture add spices, sea salt and maple syrup and mix all together.
To the pumpkin mixture add the quick oats, quinoa flakes and sunflower seeds. mix all together.
Spread granola on a parchment line cookie sheet. Bake in a 350 degree preheated oven for about 30 minutes, moving the granola around periodically to prevent burning. The granola will turn a nice golden brown. After the granola is done sprinkle the currants onto the granola and let granola cool. The granola will become crisp.
Store granola in airtight glass jars. Granola should keep for a couple of weeks.
This granola is wonderful on yogurt.
Perfect on top of a papaya smoothie.