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Pumpkin Spice Granola Recipe

Unbelievable. October is almost over and I’ve yet to post a pumpkin recipe. Shameful.

Oh well. There’s still time for pumpkin goodness…starting with this simple and satisfying recipe for spiced pumpkin granola.

It’s a cinch to make. Simply combine oats, pecans, spices and some salt.

Then stir in a mixture of pumpkin puree, pure maple syrup, virgin coconut oil and vanilla. Canned or homemade pumpkin puree will work. Use whatever you have on hand.

Spread in a pan and toast in the oven. In about an hour, you’ve got pumpkin granola. Snack on it. Breakfast with it. Gift it. Have fun with it.

Pumpkin Spice Granola Recipe
3 cups old-fashioned rolled oats
1 cup pecan halves or pieces
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Dash ground cloves
1/4 teaspoon fine sea salt
1/3 cup pure pumpkin puree
1/2 cup pure maple syrup
3 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats, pecans, cinnamon, ginger, nutmeg, cloves and salt in a large bowl; stir to mix.

Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed.

Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 45 minutes, stirring every 15 minutes. Bake 10 to 20 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 60 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)

Let cool completely. (Granola will become more crisp once cooled.) Store in an airtight container at room temperature.

Makes about 4 cups

Recipe Link:
Almond Butter Granola

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