Pumpkin Granola
Make pumpkin granola for the best in Fall snack or breakfast ideas.
Servings: 28
Calories: 130
Ingredients
- ¾ cup pumpkin puree
- ¼ cup brown sugar
- ¼ cup maple syrup or additional brown sugar
- ¼ cup coconut oil melted, or oil of choice
- 1 Tablespoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cardamom or cinnamon, optional
- 1 teaspoon kosher salt
- 4 cups old fashioned oats rolled oats
- 1 cup pecans halves or lightly chopped
- 1 cup pepitas toasted (pumpkin seeds)
- 1 cup dried cranberries or golden raisins, optional
Instructions
- Preheat oven to 325˚F. Line a baking tray with parchment paper or spray with cooking spray and set aside.
- In a large bowl, whisk together pumpkin, sugar, syrup, oil, vanilla, pumpkin spice, cardamom if using, and salt.
- Add oats, pecans, and pepitas and toss to coat.
- On the prepared tray, spread granola evenly. Bake 20 minutes. Remove from the oven and stir. Add cranberries if using and stir to combine. Bake for 10-20 more minutes, or until lightly browned and oats are crisp, stirring after 10 minutes.
- Remove from the oven, stir, and cool completely. The granola will crisp as it cools. Once granola has cooled, break into pieces. Store in a zip top bag or airtight container for 3-4 weeks or in the freezer for 3 months.
Notes
- Optional add-ins:
½-1 cup shredded coconut
½-1 cup chocolate chips, any variety - *This recipe makes 7 cups
- Leftovers will keep in an airtight container in the refrigerator or pantry for 1 month and in the freezer for 3 months.
Nutrition
Calories: 130 | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 85mg | Potassium: 102mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1024IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 1mg