Fall Pumpkin Maple Granola

It certainly is the pumpkin season and I love it! I’m a huge fan of homemade granola and let’s just say the addition of pumpkin is dang good! It’s the perfect, healthy, fall morning breakfast. I even like eating this on the go as a snack. It’s easily customizable with your favorite nuts and seeds. A bowl of this pumpkin granola is like a bowl of fall in your hands. This granola is infused with delicious maple syrup, pecans, pumpkin, and fall spices. Mmmm…I don’t think it can get better than that. I think I can eat granola anytime of day. Fall Pumpkin Maple GranolaFall Pumpkin Maple GranolaFall Pumpkin Maple GranolaFall Pumpkin Maple Granola

3 cups rolled oats (gluten free for GF eaters)
1 1/4 cups raw pecans
1/3 cup raw pepitas/pumpkin seeds
2 Tbsp sugar
¼ tsp of sea salt
3/4 tsp pumpkin pie spice (I also added an extra dish cinnamon)
1/4 cup coconut oil
1/3 cup pure maple syrup + 1 Tbsp (or sub agave or honey if not vegan)
1/3 cup pumpkin puree

Preheat oven to 340 degrees F.

Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.

Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.

Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools. If you want to add dried fruit, do so right when you remove the granola from the oven.

Transfer to an airtight container. Should keep for a couple weeks. Enjoy!

Happy Fall!

(recipe adapted from Minimalist Baker)


3 thoughts on “Fall Pumpkin Maple Granola

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