this Pumpkin Granola It is everything that autumn dreams of. Every bite is filled with all the flavors of crunchy pecan, maple and pumpkin spice. Delicious and addictive! Enjoy this perfect healthy breakfast or snack recipe, sprinkle on yogurt, put in a bowl of milk, or serve with fruit.
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One of my favorite seasons of the year is the pumpkin spice season!Don’t get me wrong, I’m not ashamed to bake a loaf of bread Healthy Pumpkin Bread, Apple Pumpkin Bread, or Pumpkin Baked Oatmeal In midsummer, or enjoy a few cans Pumpkin Overnight Oats, But once the air cools, all pumpkin recipes will be repeated. I started with this pumpkin granola recipe.
Why you will like this recipe
- Use up leftover canned pumpkin – This pumpkin granola was born when it needs to be used up Leftover pumpkin.
- Economical -A small bag of organic granola may cost a fortune. Homemade allows you to use clean organic ingredients while remaining budget-friendly.
- Ahead of time – Make a batch on Sunday Healthy breakfast with snack All week. You can even freeze the granola for later use.
raw material
- oatmeal – For the best texture, you need to use oatmeal when making granola. These are also called old-fashioned oats. Instant oats will become mushy, while steel cut oats will not absorb any liquid and will be too brittle.
- Chopped pecans – Of course, you can use any nuts, but pecans match perfectly with pumpkin and maple flavors.
- Salt – This enhances the flavor of the remaining ingredients.
- coconut candy – It is an unrefined sugar that imparts a delicious sweet caramel flavor to pumpkin granola.
- Pumpkin Pie Spices -Also known as a typical autumn ingredient.
- Pure maple syrup – Add another layer of autumn beauty to this granola.
- Pumpkin puree – You only need a small amount to get the perfect pumpkin flavor.
- Pure vanilla extract -Extra flavor.
- coconut oil – This helps make the granola crunchy.
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Cooking skills
Keep your granola gluten-free – All ingredients in this recipe are naturally gluten-free. However, oatmeal and nuts can be cross-contaminated during processing, so if you need this homemade granola to be 100% gluten-free, please check the packaging.
Exchange other nuts and seeds – Walnuts, pumpkin seeds, and sunflower seeds are also delicious in this granola recipe, but any nuts or seeds will do.
Add superfoods – Add chia seeds, flax seeds or hemp hearts to this pumpkin granola recipe for extra nutrients.
Use another sweetener – Maple syrup provides the best taste, but honey is a good substitute.
Stir in the dried fruits – Dried cranberries, raisins or cherries are all delicious in this pumpkin granola recipe.
Supplies
- Mixing bowl
- Mixing spoon or spatula
- Large baking pan
- Mason jar
How to make pumpkin granola
- Preheat the oven to 325 degrees.
- In a large bowl, combine oatmeal, pumpkin pie spice, coconut sugar, pecans, and salt. Set aside. Make sure to mix the dry ingredients well, because otherwise, flavors, salt, or sugar lumps will appear after mixing in the wet ingredients.
- Scoop the coconut oil into a measuring cup and place it in the microwave in 20-second increments until it melts. This recipe requires ¼ cup. If there is excess, pour it back into the jar (it will solidify after cooling); if it is not enough, scoop more into the measuring cup and let it melt for a few seconds.
- In a medium bowl, whisk together canned pumpkin puree, maple syrup, vanilla extract, and coconut oil.
- Pour wet ingredients into dry ingredients Stir until all the oats are evenly coated.
- Spread the granola mixture evenly on the baking sheet Spray with cooking spray or lined with parchment paper.
- Bake the granola for 35-40 minutes. Stir the granola midway to prevent the ends from burning. When the oats are golden brown and toasted, the granola is complete.
- Remove the pumpkin granola from the oven and let it cool completely on the counter. This takes about 45 minutes to an hour.
- Divide the granola into clusters. Store the granola in an airtight container.
Cooking skills: The key to obtaining granola clusters is to minimize stirring while cooking and allow it to cool completely before cutting it into pieces.
How to serve
Homemade pumpkin granola is delicious right out of the container, but here are some other delicious ideas;
- Milk in a bowl-this granola is the perfect cereal for breakfast. It is delicious with bananas, berries and other fruits on it.
- Layer with yogurt-we love making parfaits!
- With fruit-sprinkle some granola Apple sandwich.
How to store recipes
- Generally, you can store your homemade granola in an airtight container (or mason jar) at room temperature for up to 6 months. I think this pumpkin granola recipe can be stored at room temperature for up to 2 weeks and in the refrigerator for up to one month.
- You can freeze homemade granola for 6-12 months. I recommend storing it in a partially controlled bag or container to quickly take away snacks.
Pumpkin Granola
this Pumpkin Granola It is everything that autumn dreams of. Every bite is filled with all the flavors of crunchy pecan, maple and pumpkin spice. Delicious and addictive! Enjoy this perfect healthy breakfast or snack recipe, sprinkle on yogurt, put in a bowl of milk, or serve with fruit.
course: Breakfast, breakfast recipes, snacks, snack recipes
delicacy: American
Key words: Pumpkin Granola Recipe, Pumpkin Granola, Pumpkin Spice Granola
Preparation time: 10 minute
Cooking time: 40 minute
total time: 50 minute
Serving size: 16 people
Calories: 163Kcal
author: Tammy Overhoff
equipment
- Mixing bowl
- Mixing spoon or spatula
- Large baking pan
- glass container
raw material
- 3 Cup oatmeal
- 1 Cup Chopped pecans
- ¼ teaspoon Salt
- ¼ Cup coconut candy
- 1 teaspoon Pumpkin Pie Spices
- ½ Cup Pure maple syrup
- 1/3 Cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1/4 Cup Melted coconut oil
Instruct
- Preheat the oven to 325 degrees. In a large bowl, combine oatmeal, pumpkin pie spice, coconut sugar, pecans, and salt. Set aside. Make sure to mix the dry ingredients well, because otherwise, flavors, salt, or sugar lumps will appear after mixing in the wet ingredients.
- Scoop the coconut oil into a measuring cup and place it in the microwave in 20-second increments until it melts.
- In a medium bowl, whisk together canned pumpkin puree, maple syrup, vanilla extract, and coconut oil.
- Pour wet ingredients into dry ingredients Stir until all the oats are evenly coated.
- Spread the granola mixture evenly on the baking sheet Spray with cooking spray or lined with parchment paper.
- Bake the granola for 35-40 minutes. Stir the granola midway to prevent the ends from burning. When the oats are golden brown and toasted, the granola is complete.
- Remove the granola from the oven and let it cool completely on the counter. This takes approximately 45 minutes to an hour.
- Divide the granola into clusters. Store the granola in an airtight container.
notes
The serving size is 1/4 cup.
How to store recipes
In general, homemade granola can be stored in an airtight container (or mason jar) at room temperature for up to 6 months. I think this pumpkin granola recipe is best to store at room temperature for 2 weeks or in the refrigerator for a month.
You can freeze homemade granola for 6-12 months. I recommend storing it in a partially controlled bag or container to quickly take away snacks.
Nutrition
service: 1G | Calories: 163Kcal | carbohydrate: twenty oneG | protein: 3G | fat: 7G | Saturated fat: 3G | cholesterol: twenty oneMilligrams | sodium: 39Milligrams | fiber: 2G | sugar: 11G
Other healthy granola recipes
Did you make this recipe?
Have you tried this pumpkin granola recipe? If so, I hope you rate this recipe and leave a comment below. We all learn from each other’s experience.Also, it would be great if you could share a picture On Instagram And mark it as #organizeyourselfskinny. I can’t wait to see it.