Description
This Homemade Pumpkin Spice Granola is a cozy and flavorful treat perfect for autumn mornings or year-round snacking. Made with rolled oats, nuts, pumpkin puree, and fragrant pumpkin pie spice, it’s sweetened naturally with maple syrup and baked to crispy perfection. A delightful mix of warm spices and wholesome ingredients creates irresistible crunchy clusters that can be enjoyed with yogurt, milk, or on their own.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup nuts (pecans or walnuts; substitute with almonds or cashews if desired)
- 2 teaspoons pumpkin pie spice (adjust to taste)
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup coconut oil (melted, can substitute with any neutral oil)
- 1/2 cup pure maple syrup
- 1 cup pure pumpkin puree
Instructions
- Preparation Steps: Preheat your oven to 350°F (175°C) to ensure it’s ready when your granola mixture is prepared.
- Combine Dry Ingredients: In a large bowl, mix together the rolled oats, your choice of nuts, pumpkin pie spice, and salt. Stir gently to evenly distribute all dry ingredients.
- Add Wet Ingredients: Pour the melted coconut oil, pure maple syrup, and pumpkin puree into the bowl with the dry ingredients. Stir everything together thoroughly until all the oats and nuts are well coated with the wet mixture.
- Prepare for Baking: Spread the granola mixture evenly on a baking sheet. Press down firmly to help the granola form clusters while baking.
- Bake the Granola: Place the baking sheet in the preheated oven and bake for 45 to 60 minutes. Avoid stirring for the first 30 minutes to allow clusters to form. Check occasionally after 30 minutes to ensure it browns evenly and doesn’t burn.
- Cool and Set: Once baked, remove the granola from the oven and let it cool completely on the baking sheet. Cooling is essential as it allows the clusters to crisp up perfectly.
- Store Properly: After cooling, transfer the granola to an airtight container to maintain freshness. It will keep well for up to two weeks, making it a great batch to enjoy over several breakfasts or snacks.
Notes
- Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Maple syrup can be swapped with honey if preferred, but it will alter the flavor slightly.
- You can adjust the amount of pumpkin pie spice according to your taste preferences.
- For nut-free granola, substitute nuts with extra oats or seeds like pumpkin or sunflower seeds.
- Ensure granola cools completely before storing, to prevent sogginess.
- For crunchier granola, consider baking slightly longer but keep a close eye to avoid burning.
