After making a few pumpkin recipes that didn’t require much pumpkin, like the Pumpkin Pie Latte and the yummy Pumpkin Pie Magic Bars, I still had some pumpkin to use from the can. So I decided to continue with the Pumpkin theme and try using it in granola! This is a pretty basic recipe as granolas go, with oats, hulled pumpkin seeds (pepitas), chopped pecans, and dried cranberries. And it’s spiced up cinnamon, nutmeg, and pumpkin pie spice. You can also add in other things like coconut flakes or sunflower seeds if you like. The hulled pumpkin seeds I used were already roasted and lightly salted, which worked really well in this granola. If you use raw hulled pumpkin seeds, you may want to add an extra 1/4 teaspoon salt to the recipe.
These dry ingredients are coated with a pumpkin-maple-honey-brown sugar coating. With those yummy fall flavors, it’s a great granola to make this time of year! Note: this is a lightly-sweet granola, so if you like yours really sweet, you may want to add an extra Tablespoon or two of brown sugar.
PUMPKIN SPICE GRANOLA by NancyC
- 4 cups old-fashioned rolled oats
- 1 cup hulled pumpkin seeds (also called pepitas–I used roasted and lightly salted pepitas)
- 1 cup coarsely chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup honey
- 1/4 cup light olive oil (or coconut oil, melted)
- 1/2 cup packed light or dark brown sugar
- 1 cup dried cranberries
Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.
In large bowl, mix the oats, pumpkin seeds, pecans, cinnamon, nutmeg, pumpkin pie spice, and salt together until combined; set aside.
In medium bowl, mix the pumpkin puree, maple syrup, honey, oil, and brown sugar until smooth and well blended. Pour over dry ingredients in large bowl and mix until everything is moistened and evenly coated.
Spread evenly onto lined baking sheet or sheets and bake at 325˚F 40 minutes total, stirring the granola after 20 minutes for even baking.
Remove from oven and let granola cool on baking sheets for 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the dried cranberries.
Store in an airtight container at room temperature for up to 2 weeks.
Serve with yogurt, milk, or eat it plain as a healthy snack!
I really like making pumpkin flavored things this time of year! Have you made any unique pumpkin breakfast dishes this fall?
Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Thursday Favorite Things at Katherine’s Corner.