5 Minute Pumpkin Chia Coconut Granola Recipe
5 Minute Pumpkin Chia Coconut Granola Recipe
Granola in 5 minutes? YES! It’s possible. We love granola around here for breakfast, but many granola recipes that we love takes 1 hour, or takes a lot of ingredients we simply don’t have.
5 minute granola is a way to get your oats nice and crunchy, without the time in the oven. We simply use a skillet on top of the stove and cook it up!
We use granola:
- On yogurt
- On ice cream
- In milk
- In muffins
- Added to homemade bread
- Rolled on a banana!
- and just eaten with a spoon!
Right now, because it’s fall, we are adding some flavors to make it pumpkin! You’ll want to bookmark this nut-free pumpkin granola where we’ve added some chia seeds for a little extra protein and good fat.
First, we combine our dry ingredients. We used:
- 1 cup oats
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
Second, in a skillet we combined:
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 tablespoon pumpkin puree
We warmed that up until it was melted. Then added the dry ingredients to get toasted. For those asking, I did try this with coconut oil, but I didn’t feel like it ever got crispy. It stayed pretty soft. DELICIOUS, but not crunchy like you imagine granola being.
Then, we toasted and stirred the granola mixture for about 4 minutes, until it looked like it was getting browned and begin to toast.
Then, once toasty, spread the mixture out on a cookie sheet to cool and finish getting crispy.
Once cooled, mix in pumpkin seeds and coconut.
At this point, it’s delicious, just by itself. But we also like to mix some extra pumpkin with yogurt and make a parfait, or just a cereal bowl of granola.
These ones we layered granola, pumpkin, yogurt, pumpkin seeds, and coconut.
We also enjoy adding fresh fruit to our granola! Apple slices and peach slices are perfect.
5 Minute Pumpkin Chia Coconut Granola
Ingredients
- 1 cup oats, dry
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 2 tablespoon butter, unsalted
- 2 tablespoon maple syrup, pure
- 1 tablespoon pumpkin, canned
- 1/4 cup coconut flakes
- 1/4 cup pumpkin seed kernels
Instructions
- Mix rolled oats, chia seeds, and pumpkin pie spice together in a bowl.
- In a skillet on medium heat, melt together butter, maple syrup, and pumpkin puree.
- Once melted, add dry ingredients to the skillet. Toast over medium heat, stirring constantly for 4-5 minutes.
- Remove from skillet and spread in a single layer on a cookie sheet to cool.
- Once cooled, add coconut and pumpkin seeds.
Nutrition
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
Learn More about Natalie
Hi. Can I use all spice instead of pumpkin pie spice?
SS –
Pumpkin pie spice is a mixture of cinnamon, nutmeg, ginger and allspice. So, put a 1/4 teaspoon of each of those and you should be good!
This looks so great! Do you think it would work to bake in the oven like traditional granola? I’m thinking we’re going to want to have this on hand to vary up our current homemade granola. 🙂 Thanks!
Can u use any other kind of seed to replace chia seeds? I don’t have any, and never seen these at store.
Hello, you wouldn’t happen to know the calories per serving, would you? Thanks!
I don’t Leanna (probably better that way.. lol)
But you can analyze recipes here. http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes
I plan to try flax seed since I already have it on hand. Otherwise, I am sure there is somewhere online that sells chia seeds
Flax seed would be great, or you can also just leave it out Ann/ Angie
Yes DM, the oven would also work.
Looks like a fantastic recipe. I love chia seeds and their incredible abundance of omega 3s. Thing is they are very delicate and will degrade when exposed to heat. May I suggest adding the chia seeds at the end with the coconut and pumpkin seeds as I think toasting them will add no addition flavor to these little seeds.
Great idea @joanne!
Really tasty and so easy to make! Just made it now and hard not to nibble away at it before breakfast tomorrow! Love how no oven is involved
Love this recipe. The photographs are beautiful. My house smelled wonderful for the rest of the day when I made this the other weekend.
I love this recipe and would love to make it with my kids at the cooking course I’m running.
Do you think I could replace the pumpkin puree with mashed bananas, or apple sauce, or anything else?
Definitely Danna! Granola is generally very “modifiable”
Is there anything else you recommend in the granola besides pumpkin? No one in my family cares for pumpkin 🙁
Jennifer- You can really cook any granola on a skillet. Try this other one we have without pumpkin
https://www.superhealthykids.com/homemade-granola-only-5-ingredients/
what could I use in place of maple syrup?
You could use honey @danielle.
Looks delicious, will try it some time. But I would add the chia seeds afterwards instead, since they dont support a lot of heat, that way all the good things about the chia wont disappear!
Good plan Rebecka!
I was thinking about adding hemp seed, just because I have a lot of those, do you think it will be good?
Oh yes!
Great recipe! I make granola weekly, using coconut oil, and/or olive oil. To get it crunchy, I spread it out on a silpat and bake at 350 for 5 minutes. Then remove to stir and spread back out. Then bake 5 more minutes. Then let it cool. It’s plenty crunchy, but not too brown (which isn’t healthy.) Thank you for the pumpkin idea!!