Pumpkin Spice Granola
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans or walnuts, chopped
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup pure maple syrup or honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup dried cranberries or pepitas (optional, for after baking)
Instructions
- Step 1: Preparation: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- Step 2: Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin pie spice, cinnamon, and salt. Stir well so that the spices are evenly distributed across the oats.
- Step 3: Combine the Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well-combined.
- Step 4: Incorporate Everything: Pour the wet pumpkin mixture over the dry oat mixture. Use a large spatula to fold everything together. Make sure every single oat is thoroughly coated in the pumpkin mixture; this ensures a consistent flavor in every bite.
- Step 5: Spread and Bake: Spread the granola mixture onto your prepared baking sheet in an even layer. Press it down slightly with the back of your spatula to help create clusters. Bake for 30 to 35 minutes, stirring halfway through to ensure even roasting.
- Step 6: Cool for Crunch: Remove the tray from the oven when the granola looks golden and smells fragrant. Let it cool completely on the pan without stirring it. As it cools, the granola will harden and become crunchy. Once cool, stir in any dried fruit if using.
Find it online: https://www.yucolor.com/breakfast/pumpkin-spice-granola/