Filled with rolled oats, pumpkin seeds, maple syrup, and pumpkin pie spices, this easy pumpkin granola recipe is a great fall meal prep idea that is perfect for healthy breakfast and snacks.
If you love the flavor of pumpkin spice, you’re going to love this pumpkin granola recipe. The combination of cinnamon, ginger, nutmeg, and cloves makes the perfect pumpkin pie spice mix to flavor this granola that will fill your house with fall scent and tastebuds with fall flavor.
Whether you’re whipping it up as a healthy breakfast, sweet snack, or as part of a weekend bunch, this pumpkin spice granola is a fun flavor that is sure to please a crowd.
WHY YOU’LL LOVE PUMPKIN SPICE GRANOLA
- Easy to Make – If can add ingredients to a bowl, stir, and turn on the oven, you can make this granola!
- Full of Fall Flavor – The combination of spices ensures that this granola is full of pumpkin spice.
- Crispy and Crunchy – This granola is toasted to perfection with crunchy clusters.
- Great for Meal Prep – This pumpkin granola keeps well in the pantry, fridge, and freezer.
PUMPKIN GRANOLA INGREDIENTS
- Rolled Oats – Be sure to use rolled oats or old-fashioned rolled oats, do not use steel-cut oats, quick oats, or instant oats.
- Pumpkin Puree – To add moisture and pumpkin flavor.
- Raw Pecans – To add some flavor and healthy fats.
- Pumpkin Seeds – To add some crunch and enhance the pumpkin aspect of the granola.
- Pumpkin Pie Spice – A mixture of ground cinnamon, ginger, nutmeg, and cloves to spice the granola.
- Olive Oil – To make the granola crispy. You can also use melted coconut oil.
- Maple Syrup – To sweeten the granola, use pure maple syrup for the best results. If you don’t have maple syrup, you can use additional brown sugar or coconut sugar.
- Brown Sugar – To add more sweetness to the granola and help to make it clumpy, you can use light or dark brown sugar. If you’d prefer not to use brown sugar, just double the amount of maple syrup in the recipe.
- Vanilla Extract – To enhance the sweetness and pumpkin spice flavor.
- Salt – To balance the sweetness.
HOW TO MAKE PUMPKIN GRANOLA
- Mix the wet ingredients. Add the pumpkin puree, maple syrup, olive oil, vanilla extract, spices, and salt to a bowl and whisk until well combined.
- Add the dry ingredients. Add the rolled oats, pecans, and pumpkin seeds to the wet mixture and stir to combine.
- Transfer to a baking sheet. Transfer the mixture to a parchment paper-lined baking sheet and spread it out evenly.
- Bake until toasted. Transfer the baking sheet to the oven and bake at 325°F for 30 minutes until the granola is golden and toasted.
- Cool and enjoy!
Storage
To Store: Place the cooled granola in an airtight container, jar, or bag and store it in the pantry or a dark, cool place for 2-3 weeks.
To Refrigerate: Place the cooled granola in an airtight container or bag and store it in the fridge for up to 1 month.
To Freeze: Place the cooled granola in an airtight container or bag and store it in the freezer for up to 3 months.
Ingredients
- 3 cups rolled oats
- 1/2 cup pumpkin seeds
- 1/2 cup pecans, roughly chopped
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup olive oil, or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 pinch ground cloves, or allspice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large bowl, add the pumpkin puree, maple syrup, brown sugar, olive oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, and whisk until well combined.
- Add the rolled oats, pecans, and pumpkin seeds, and stir again until well combined.
- Transfer the granola mixture to the prepared baking sheet, spreading it out evenly, without overcrowding the pan. If your pan is too small, use a second baking sheet or cook the granola in batches. Once on the pan, gently press the granola into the pan with the back of a wooden spoon or spatula – this will help to create clumps.
- Transfer the baking sheet to the oven and bake for 15 minutes, remove it from the oven and give it a good stir, then return it to the oven for an additional 15-20 minutes until golden and crispy.
- Once baked, remove the pan from the oven and allow the granola to cool completely. Serve pumpkin granola with milk or yogurt and toppings of your choice.
- Any leftover granola can be stored in an airtight container or bag for up to 2-3 weeks at room temperature or up to 3 months in the freezer.
Nutrition
- Serving Size: 1/4 cup
- Calories: 184 calories
- Sugar: 7 grams
- Fat: 9 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 4 grams
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