I made this wonderful pumpkin spice granola the other day and posted a picture of it fresh out of the oven on Instagram. Sometimes I think food is beautiful, what can I say?! I know I am a little crazy:) I made this with gluten free oats so my boys with Celiac disease could enjoy it too! They loved it and so did I! I had several requests for the recipe, so here you go, my friends!
Pumpkin Spice Granola that’s perfect for celebrating the flavors of fall. Whether you enjoy it as a snack or as a breakfast topping, this granola is sure to become a seasonal favorite in your home.
What you need to make Pumpkin Spice Granola
- rolled oats
- pumpkin seeds
- pecans (or sunflower seeds or your favorite nut)
- shredded coconut
- brown sugar
- maple syrup
- coconut oil or vegetable oil
- salt
- pumpkin pie spice (if you don’t have any? You can make your own–recipe here)
Are you ready for Thanksgiving? I love that holiday and I am trying to get prepared. I posted some beautiful Thanksgiving table inspiration and some free Thanksgving printables here on Melandboys.
Other Favorite Fall Recipes:
Pumpkin Bread with Cream Cheese Swirl
How to Make your own Pumpkin Pie Spice
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Pumpkin Spice Granola
Description
Pumpkin Spice Granola that’s perfect for celebrating the flavors of fall. Whether you enjoy it as a snack or as a breakfast topping, this granola is sure to become a seasonal favorite in your home.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup pumpkin seeds
- 1 cup pecans (sometimes I add sunflower seeds for part of the nuts)
- 3/4 cup shredded sweetened coconut
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 cup plus 2 tablespoons pure maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 3/4 teaspoon salt
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 250 degrees.
- In a large bowl, combine the oats, nuts, coconut and brown sugar.
- In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt (and pumpkin pie spice, if using).
- Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.
- Cook for 1 hour and 15 minutes, until golden.
- Remove from the oven and transfer into a large bowl, slightly breaking up the clumps.
Notes
*Makes about 7 cups of granola
I’m excited to try this. I tried some pumpkin oatmeal around Thanksgiving that was disgusting. It made my gun shy to try another new pumpkin breakfast recipe, so I’m glad to have one with good reviews from you. Looks yum!
I’m excited to try this. I tried some pumpkin oatmeal around Thanksgiving that was disgusting. It made my gun shy to try another new pumpkin breakfast recipe, so I’m glad to have one with good reviews from you. Looks yum!
Do you use pumpkin seeds and sunflower seeds that are already toasted and salted or do you use raw, unsalted, seeds. Thanks for your help!
Do you use pumpkin seeds and sunflower seeds that are already toasted and salted or do you use raw, unsalted, seeds. Thanks for your help!
Thanks for posting this recipe. I can’t wait to make it. I hope you and your family have a Happy Thanksgiving! Take care.
Thanks for posting this recipe. I can’t wait to make it. I hope you and your family have a Happy Thanksgiving! Take care.