Pumpkin Pie Granola
Crunchy, packed with heart-healthy ingredients like whole grains, nuts, and seeds…this is my new go to for breakfast and snacks. And it is SO easy to make. Once you try this you will never go back to store-bought granola!
Some of my favorite ways to enjoy this flavorful fall delight:
- Sprinkled on top of apple slices topped with yogurt
- Swirled into a steaming bowl of oatmeal
- Healthy dessert to satisfy an evening sweet tooth…fill a small bowl with granola, heat up some oat milk and pour on top. Yum!
- Perfect homemade gift for friends, neighbors, teachers…etc.
- Healthy Halloween treats!
Pumpkin Pie Granola
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 4 cups
Category: Breakfast, Snack
Diet: Dairy Free, Vegan
- 3 cups organic rolled oats
- 1 cup whole almonds, roughly chopped
- 2/3 cup pepitas, unsalted (green pumpkin seeds)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon finely ground sea salt (if using table salt reduce to 1/4 teaspoon)
- 1/3 cup organic coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup organic canned pumpkin (not pumpkin pie filling)
- 1 tablespoon vanilla extract
- Preheat oven to 350. Line a large (I use 9 x 12) rimmed baking sheet with parchment paper. Note: It is very important to use a baking pan with sides; otherwise, the granola could easily slide off the pan and make a real mess in your oven. Plus, this granola is so good you won’t want to waste a single bite! If you don’t have a large, rimmed baking sheet you can divide the granola into batches and use metal pans with sides or any casserole dishes that you have on hand.
- In a large mixing bowl combine the oats, almonds, pepitas, pumpkin pie spice, cinnamon, and salt. Stir until well combined.
- In a medium mixing bowl whisk together coconut oil, maple syrup, pumpkin, and vanilla until thoroughly blended.
- Pour wet ingredients into dry ingredients stir well, completely coating the oats, nuts, and seeds.
- Spread granola evenly onto parchment lined baking sheet, making sure to spread the mixture to all corners of the pan.
- Bake for 50 minutes, stirring halfway through.
- Let cool thoroughly for at least 40 minutes before serving. The aroma while the granola is baking is so tempting. If you can’t wait, be careful not to burn your tongue when you take a nibble…I’m speaking from experience!
- Store the granola in an airtight container at room temperature for 1 to 2 weeks or freeze for up to 3 months.
- Make this gluten free by substituting certified gluten-free oats. They are relatively easy to find at major grocers.
- Use agave or brown rice syrup instead of maple syrup.
- Add 2/3 cup dried fruit (cranberries, sour cherries, or apples are all good choices) as soon as you remove the baked granola from the oven. Let mixture cool as directed above. Note: Look for fruit sweetened or unsweetened dried fruit. Some brands are loaded with sugar so read the labels. I always choose organic when available. If using dried apple, dice before adding. I use the cranberries and cherries as packaged; they add a nice balance to the larger pieces of almond.
- Stir in ¾ cup unsweetened, shredded coconut halfway through the baking time. It will toast perfectly, yielding another yummy layer of crunchiness.
- Substitute antioxidant packed walnuts or your favorite nut for almonds.