One Bowl Chocolate Granola with Pumpkin Seeds and Coconut

May 20, 2015
Serves 5 Servings
Prep time
Cook Time


  • 3 Tablespoons
    melted coconut oil
  • 1 Tablespoon
    vanilla paste
  • 1/4 Cup
    maple syrup
  • 3 Cups
    gluten free oats
  • 1/2 Teaspoon
  • 2 Tablespoons
    unsweetened cacao powder
  • 1/2 Teaspoon
    pink salt
  • 1 Cup
    pumpkin seeds
  • 1 Cup
    unsweetened dried coconut


  1. Preheat oven to 325F or 350F degrees. My oven runs a little hotter than normal, so I burned the oats at 350F degrees, but 325F worked perfect. You know your oven better than I do.

    In a large mixing bowl, combine the oil, maple and vanilla. Mix well. Then add the oats, spices, salt, pumpkin and coconut. Slowly mix together with a spatula.

    Spread granola in an even layer on a large rimmed baking pan. Bake for 10 minutes, then stir the mixture and bake for another 10 minutes.
    Check the granola after 20 minutes to confirm it is done. Just taste a small bit, be careful not to burn yourself. Then let it cool completely and store in an air tight container for up to two weeks. Enjoy!