Description
Lightly spiced and packed with pumpkin flavor, this homemade pumpkin granola is a staple for the autumn season! Whip up a big batch of it to enjoy with yogurt or milk, or enjoy it as a snack by itself.
Ingredients
Scale
- 2 cups (187.5g) old-fashioned oats
- 1/2 cup (30g) unsweetened coconut chips
- 2/3 cup (75g) almonds, roughly chopped
- 1/2 cup (50g) pecans, roughly chopped
- 1/3 cup (37.5g) pumpkin seeds
- 1 1/2 teaspoons (12g) salt
- 1 teaspoon (2g) pumpkin pie spice
- 1/3 cup (57.5g) light brown sugar
- 1/4 cup (75g) maple syrup
- 1/3 cup (62.5g) olive oil
- 1/2 cup (124g) pumpkin puree
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet tray with a silicone baking mat or parchment paper, or spray generously with nonstick cooking spray.
- In a large bowl, mix together all the ingredients until well combined. Spread the granola out into an even layer on the prepared sheet tray.
- Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes, or until there is little moisture left.
- Remove from the oven and let cool at room temperature. As the granola starts to cool, it will continue to crisp up.
- Stored in an airtight container, this granola will usually last a few months.
Notes
- Nuts: If you want, you can substitute the almonds and pecans out for other types of nuts. I think walnuts would be delicious in this recipe!
- Coconut: If you're not a fan of coconut, feel free to leave the coconut chips out of this recipe. You can simply omit them and follow the rest of the recipe as normal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
