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Pumpkin Spice Granola

Pumpkin Spice Granola

I decided to whip up a batch of pumpkin granola for breakfast and snacks this week. This granola took just a few minutes to throw together, smelled amazing while it baked, and tasted fantastic. I’ve never tried making pumpkin flavored granola before and I am so glad I finally tried it because it’s SO good! My kids both love it too.

Pumpkin Spice Granola

How to Make Pumpkin Spice Granola

Heat oven to 350 degrees.  Line a baking sheet with parchment paper.  Spray the top with a bit of coconut oil spray. Set aside.

Combine the oats, pumpkin seeds, pecans, and chia seeds in a large mixing bowl.  In a separate bowl, whisk together the maple syrup, pumpkin puree, melted coconut oil, spices, and vanilla extract together until smooth.  Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly coated.

Spread the granola mixture out evenly on the parchment-lined baking sheet and bake for 15 minutes.  Remove from the oven and add the coconut and stir.  Return the granola to the oven and cook for an additional 8-10 minutes, or until the mixture is golden.  Remove and let the granola cool until it reaches room temperature.  Stir in the dried cranberries. Enjoy with milk, in yogurt, plain, or with ice cream. Store in an airtight container for up to 2 weeks.

Pumpkin Spice Granola

 

Pumpkin Spice Granola

 

Yield: 8

 Total Time: 25-30 minutes

Ingredients:

2 cups of oats
1/2 cup pumpkin seeds
1/2 cup pecans
1 tsp chia seeds
1/4 cup maple syrup
1/4 cup pumpkin puree
1/4 cup coconut oil, melted
1 tsp cinnamon
1/4 tsp clove
1/8 tsp nutmeg
1/8 tsp ginger
1 tsp vanilla
1/2 cup shredded coconut
1/2 cup dried cranberries

Directions:

Heat oven to 350 degrees.  Line a baking sheet with parchment paper.  Spray the top with a bit of coconut oil spray. Set aside.

Combine the oats, pumpkin seeds, pecans, and chia seeds in a large mixing bowl. In a separate bowl, whisk together the maple syrup, pumpkin puree, melted coconut oil, spices, and vanilla extract together until smooth.  Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly coated.

Spread the granola mixture out evenly on the parchment-lined baking sheet and bake for 15 minutes.  Remove from the oven and add the coconut and stir.  Return the granola to the oven and cook for an additional 8-10 minutes, or until the mixture is golden.  Remove and let the granola cool until it reaches room temperature.  Stir in the dried cranberries. Enjoy with milk, in yogurt, plain, or with ice cream. Store in an airtight container for up to 2 weeks.

Recipe and photos by For the Love of Cooking.net

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12 Comments

  1. I made granola bars yesterday, but I’ve never tried adding pumpkin. It sounds great, Pam!

  2. I see chia seeds on the pic – but not on the recipe?

    1. Leslie,

      Thanks for letting me know. I have corrected the recipe. I used 1 teaspoon of chia seeds.

      Pam

  3. One of my favorite things to eat for breakfast. You made it very interesting with with the addition of pumpkin. I bet it is delicious with yogurt.

  4. while i just don’t like the flavor of pumpkin itself, the spices involved in pumpkin spice delight me very much. this sounds great to me, sans that pesky pumpkin puree. 🙂

  5. This is delicious! My husband had bought Trader Joe’s version and quickly devoured it. Then I saw this and whipped up a batch last night and it is just as good (and probably better ingredients). However, you didn’t state the amount of vanilla in the ingredients, so I guessed on that. Thanks for a great recipe!

    1. Although, my husband thinks it needs to be more “pumpkiny” — would you recommend adding more pumpkin puree or more spices?

    2. Stefanie,

      Definitely more spices and you could also try a bit more pumpkin but be careful not to let it get too moist. Let me know how it turns out.

      Pam

    3. Stefanie,

      Thanks for letting me know! I have corrected the recipe. I used 1 teaspoon of vanilla.

      Pam