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.
- 2 cups old-fashioned oats (187.5 g)
- 1/2 cup unsweetened coconut chips (30 g)
- 2/3 cup almonds, roughly chopped (75 g)
- 1/2 cup pecans, roughly chopped (50 g)
- 1/3 cup pumpkin seeds (37.5 g)
- 1 1/2 teaspoons salt (12 g)
- 1 teaspoon pumpkin pie spice (2 g)
- 1/3 cup light brown sugar (57.5 g)
- 1/4 cup maple syrup (75 g)
- 1/3 cup olive oil (62.5 g)
- 1/2 cup pumpkin puree (124 g)
- Preheat the oven to 350°F. Line a sheet tray with a silicone baking mat, 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.
- Remove from the oven and let cool at room temperature. As the granola starts to cool, it will dry out a bit more and crisp up nicely.
- Stored in an airtight container, this granola will usually last about two weeks.
- 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!
Keywords: granola, pumpkin