This pumpkin granola is everything you love about fall in a bowl ! It ’s crunchy , sweet , and full of warm spice , make it the staring collation or breakfast .
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Homemade Healthy Granola
Homemade granola is easy to make with a diverseness of constituent . make it healthy is also totally doable , so I normally utilise maple syrup and oils with goodly fats .
It seems that as shortly as October is upon us , most of us go crazy for pumpkin everything . I am no exception to this rule , as I could belike deplete pumpkin food year - round !
I prefer to keep my pumpkin treats somewhat levelheaded , as I ’m not a huge fan of ace - sugary treat . The flavor of pumpkin vine goes so well with healthier ingredients that there ’s no reason to sugar it up !
Some of my favorite goodly Cucurbita pepo recipes areno - bake pumpkin coconut cups , straightaway pickled pumpkin , pumpkin cornbread , andpumpkin butter .
Sometimes , though , I want pumpkin vine for breakfast . You know ? This is why I decided to interlock my dear for wellness , pumpkin vine , and granola . This fall - flavored crunchy kickshaw is capital for breakfast or a snack !
How To Make Pumpkin Granola
This recipe is easy to make and arrant for October and through the winter since autumn pumpkin is technically awinter squeeze . All it engage is to mix up some oat , nut , and pumpkin , broil until golden , and relish !
When gathering your ingredients , keep in mind that you could add cocoa cow chip , coconut flakes , or other dry out fruits after the granola is baked and cooled . This formula is super flexible !
Ingredients
Old - fashioned range oats : Use quondam - fashioned cast oats for the best texture . Quick might work , but it ’s not ideal . Steel - thin out oats wo n’t work out . To make the granola gluten - free , use evidence gluten - liberal oats .
Pumpkin puree : Eithercanned Cucurbita pepo pureeorhomemadeworks !
Pure maple sirup : Usereal maple syrupfor the best declivity flavor ! Or sub dear for the maple syrup .
Coconut crude oil : Thecoconut oilwill need to be melted first .
pecan : Roughly chop . It ’s ok to apply other nuts , such as almonds and walnuts , instead of pecan tree .
Pumpkin seeds : Either new make fun from your own autumn pumpkin or store - boughtpumpkin seeds .
Note : you may customize this formula by supply other source , orchis , or spicery .
Dried cranberries : Gotta have crans ! Or , use raisins or other dry fruit instead of the dried cranberries .
Vanilla excerpt : Use realvanilla extractif you have access to it . late , it ’s been very expensive , did you know you may make vanilla extract on the bum ?
Pumpkin pie spicery : It ’s okay to use either pre - blended autumn pumpkin pie spice or ahomemade portmanteau .
saltiness
How to Make Pumpkin Granola
First , preheat the oven to 325 ° F ( 163 ° light speed ) and run along a large baking sheet with parchment paper .
Then , combine the pumpkin puree , maple syrup , unthaw Cocos nucifera crude , and vanilla extract excerpt in a large mixing bowl and stir it up until it ’s smooth .
sum up the flap oats , pecans , pumpkin seeds , Cucurbita pepo pie spice , and table salt to the squiffy mix .
invoke until everything is equally coat .
pass around the miscellanea in an even layer on the prepared baking canvass and bake for 25 - 30 minutes . Stir it midway through to secure even baking .
remark : This is a great formula for double ! Just overspread the granola equally across two baking sheet to secure even bake . You may also ask to increase the baking time slightly .
When it ’s done baking , the granola should be aureate and crisp !
Once the granola is out of the oven and more or less cooled , excite in the dry out cranberry .
leave the granola to cool down completely on the baking tack . It will continue to crisp up as it cools .
Note : If your granola deform out more chewy than crisp , it ’s usually because it was n’t baked long enough or if it was stored before entirely cool down . ensure to broil until golden brown and let it cool down totally before storing .
Eat and Store Homemade Granola
Once the granola is whole cool off , add in any optional special ingredients and transfer it to an airtight container . This pumpkin granola will last for about two week in an airtight container .
Or freeze the granola in an airtight container or Deepfreeze udder for up to 3 month . This is a great option since doubling this formula is so leisurely .
Whether you eat it with yogurt , milk , or a smattering , this pumpkin granola will surely become a favorite ! It ’s also delicious on ice cream .
More Fall Recipes
Pumpkin Granola
Equipment
Instructions
Notes
Nutrition
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