Pumpkin Granola


Fall means all things pumpkin are on my wish list of what to bake and when it comes to a new season, what better way to celebrate than making granola with all those cozy spices and smells. Here is an easy go-to pumpkin granola that you can modify to your hearts content – swapping out almonds with pecans, adding cranberries instead of raisins (or both), etc.. And when it comes to the heavenly spices of cinnamon and nutmeg, feel free to amp them up with a dash more. Just taste the mixture before it’s baked and if you want more of something, keep adding a little more at a time until you get your POP!





Pumpkin Granola


¾ cup pumpkin puree

1 ½ teaspoons cinnamon

¼ teaspoon fresh grated nutmeg

⅛ teaspoon ground ginger

½ teaspoon salt

¾ cup brown sugar

¼ cup maple syrup

1 teaspoon vanilla extract

4 cups rolled oats

1 cup raisins (or dried cranberries or mixture of both)

½ cup plain almonds

¼ cup unsweetened coconut flakes

¼ cup pumpkin seeds



Preheat oven to 350F (175C) and line baking sheet with parchment paper.

In a large bowl, add pumpkin puree, cinnamon, nutmeg, ginger, and salt and mix together. Next, stir in the brown sugar, maple syrup, and vanilla extract until combined. Then add the oats, raisins, almonds, coconut, and pumpkin seeds. Use a rubber spatula to stir and fold oats into wet mixture until everything is evenly coated. At this point give the granola a taste. If it needs more spice or salt add it, mix evenly, and taste again until you achieve what your tastebuds are searching for.

Spread the granola evenly on the prepared baking sheet and place in oven on middle rack. Bake for 20 minutes then stir the granola to prevent burned spots and place bake in oven. Continue to bake for an additional 15-20 minutes. It should look golden-orange and the coconut flakes should be lightly golden. Remove from oven, place baking sheet on cooling rack and allow to cool completely before storing in airtight container. Enjoy!

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