Fall is the season of pumpkin, and Granola is a great way to make it shine.
The spices, coconut, and maple syrup in this recipe help make pumpkin the star of the show. I use a variety of nuts as well as chia and flax seeds, but you can really mix and match and substitute your favorite add-ins. Pecans would also be great here! This granola makes a great breakfast or snack. It’s delicious served with milk, over yogurt, or as a crisp topping to hot cereal.
Pumpkin Maple granola
Yields about 4.5 cups
– 3 cups rolled oats
– 1/2 cup pumpkin seeds
– 1/2 cup walnuts, chopped
– 1/2 cup almonds, chopped
– 1/2 tsp salt
– 2 tbs chia seeds
– 2 tbs flax seeds
– 1 tsp pumpkin pie spice
– 1/2 tsp cinnamon
– 1 tsp vanilla
– 1/4 cup coconut oil
– 1/4 cup maple syrup
– 1/2 cup pumpkin puree
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the oats, pumpkin seeds, walnuts, almonds, salt, chia, flax, pumpkin pie spice, and cinnamon.
3. Melt the coconut oil in a small pan over medium heat. Once it is melted, remove from heat, and whisk in the vanilla, maple syrup, and pumpkin puree.
4. Pour the wet ingredients into the dry ingredients and mix together.
5. Line two baking sheets with foil and spread the granola out evenly.
6. Bake for 20-25 minutes until golden brown. The granola will get crispier as it cools.
Note: This recipe has been adapted from Pumpkin Maple Pecan Granola from Minimalist Baker.