Pumpkin Spice Granola made with real pumpkin
Updated: Oct 1
by Sally Rychlak
It’s the season of fall flavors, and the idea of a pumpkin spice granola was too good to forget about. I wanted to create a recipe that used real pumpkin puree rather than simply adding pumpkin spice to a traditional granola recipe.
The pumpkin ended up doing more than just adding flavor. It also adds moisture and helps coat the oats, which allowed me to use less oil than I normally would in a homemade granola recipe. I loved how the texture turned out. It’s crunchy once cooled, but still has those substantial clusters that make homemade granola so much better.
There was a little trial and error with this one. I used 3/4 cup pumpkin puree, which is enough to actually taste the pumpkin, but it also meant the granola needed more seasoning than I initially expected. My first taste was a little bland, so I increased the cinnamon, ginger, nutmeg, and salt. The salt in particular made a big difference in bringing out the pumpkin, maple, and warm spices.
I originally would have reached for pecans, but I was out, so I used a combination of walnuts and pepitas instead. It ended up being perfect for this recipe. The walnuts add richness and crunch, while the pepitas feel especially fitting for fall. You can easily substitute pecans or use whatever combination of nuts and seeds you already have.
Because real pumpkin contains quite a bit of moisture, this granola takes a little longer to crisp than a traditional batch. Let it bake low and slow at 325°F, then give it plenty of time to cool before breaking it into clusters. It continues to crisp as it sits, so don't judge the texture straight out of the oven.
My favorite way to eat it is layered with Greek yogurt for a traditional parfait, but it would also be so good sprinkled over an apple crumble, baked apples, or similar fall desserts. And, of course, eating it straight from the container by the handful is always an option.
The final result is a granola that actually tastes like fall and uses real pumpkin to get there. It’s lightly sweet, warmly spiced, crunchy, and an easy recipe to keep around throughout pumpkin season.
1
Storage
Store the cooled granola in an airtight container at room temperature for up to two weeks.
2
Serving Suggestions
Serve with yogurt and fresh fruits for a balanced breakfast or enjoy as a crunchy snack.
Notes
1
Preheat oven to 325°F. Line a large sheet pan with parchment paper.
2
In a large bowl, whisk together the pumpkin puree, almond butter, maple syrup, coconut sugar, melted coconut oil, and vanilla until well combined.
3
Stir in the cinnamon, ginger, nutmeg, and salt.
4
Add the oats, walnuts, and pepitas. Stir until everything is thoroughly coated in the pumpkin mixture.
5
Spread the granola evenly over the prepared baking sheet. Use a spatula to gently press the mixture into an even layer. This will help create larger clusters.
6
Bake for about 25 minutes without stirring.
7
Remove from the oven and gently turn the granola over in large sections. Try not to break it up too much.
Return to the oven and bake for another 20 to 30 minutes, or until the granola looks golden and mostly dry.
8
For extra crisp granola, turn off the oven and leave the pan inside for another 10 to 15 minutes with the oven door slightly cracked.
9
Remove from the oven and allow the granola to cool completely on the pan before breaking it apart. It will continue to crisp as it cools.
10
Store in an airtight container once completely cool.
Instructions
4 cups old fashioned oats
3/4 cup pumpkin puree
1 cup walnuts and pepitas or nuts and seeds of choice
2 tablespoons almond butter
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/4 cup coconut oil melted
1 teaspoon vanilla extract
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 teaspoons salt
Granola Mixture
1/2 cup chocolate chips
Optional Mix in
Pumpkin Spice Granola
Sally Rychlak
Indulge in the perfect fall-inspired granola with flavors of pumpkin, pepitas, and pecans, maple syrup, and all the spices of fall.
Servings :
Calories:
Prep Time
15 mins
Cook Time
45 mins
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