Pumpkin Pie Spiced Granola
A delicious and crunchy treat that captures the warmth of fall, perfect for breakfast, snacks, or yogurt topping.
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup chopped nuts (pecans, walnuts, or almonds) Use your favorite nut.
- 1/2 cup pumpkin seeds (pepitas)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup (or honey) Maple syrup makes it vegan.
- 1/4 cup coconut oil (or vegetable oil), melted Ensure it’s melted before mixing.
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup dried cranberries or raisins Can be substituted with other dried fruits.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, nuts, pumpkin seeds, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet mixture over the dry ingredients. Stir until all the oats and nuts are evenly coated.
Baking
- Spread the granola mixture in an even layer on the prepared baking sheet.
- Bake for 30–35 minutes, stirring every 10 minutes to ensure even baking. The granola is done when it’s golden brown and slightly crisp.
Final Steps
- Once the granola is completely cool, stir in dried cranberries or raisins if using.
- Store the granola in an airtight container at room temperature for up to 2 weeks.
Notes
Mix and match nuts and seeds as desired. Keep an eye on the granola while baking to prevent burning.