Sometimes I feel like a granola addict, I mean, I eat it a lot! And because of that I like to change up the flavors as the calendar marches on through the seasons. This year, maybe it’s living in the mountains, maybe it’s just craving some type of variety in my rather monotonous Covid life, I found myself so excited for the flavors of Fall and hence was born my Pumpkin Granola!
This recipe calls for some DIY Pumpkin Pie Spice, the major flavor contributor. But you do have some choices here. You can either make your own, use a Pumpkin Pie Spice you’ve purchased or if neither of those are good options because your spice cabinet is looking a bit sparse, feel free to substitute in 2 teaspoons cinnamon and 1/2 teaspoon ginger.
Lots of Autumnal influences in this granola coming not just from the pumpkin but also the warm spices, pumpkin seeds, pecans and the caramel flavors of maple syrup.
Clearly one of the reasons (besides the fact that I love it!) there is almost always a batch of granola sitting in my pantry is because it is so darn easy to make. Simply stir all the ingredients together, I typically blend my dry ingredients together first and then stir in the liquid elements, spread granola out onto a prepared baking sheet and bake for the designated amount of time. (Note: This granola takes a little longer to bake than most because of the moisture in the pumpkin.)
After about 35-38 minutes you are gifted with the most delicious golden Pumpkin Granola. I like to add in some diced dried apricots after the baking is complete for some additional sweetness.
Pumpkin Granola
Ingredients
- 4 Cups Oats, gluten free if necessary
- 1 Cup Coconut, unsweetened and shredded
- 1 Cup Pecans, rough chopped
- 1/2 Cup Pumpkin Seeds
- 1 Tablespoon Pumpkin Pie Spice
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Canned Pumpkin
- 1/2 Cup Maple Syrup
- 1/3 Cup Coconut oil, melted
Instructions
- Preheat oven to 350° F. Prepare a baking sheet for easy clean up by lining it with a Silpat mat or parchment paper.
- In a large bowl stir together oats, coconut, pecans, pumpkin seeds, pumpkin pie spice and salt. Mix in the pumpkin, oil and maple, stir until completely combined.
- Spread granola out on prepared baking sheet and bake for35-38 minutes total. I recommend removing it from the oven after 15 minutes and stirring to prevent edges from burning, and then repeating this every 10minutes or so until granola is golden brown.
- After baking add diced dried apricot if desired.
- Store in an airtight container. Granola should stay fresh for about 2 weeks.