Pumpkin Spice Granola
Warm up your mornings with this irresistible Pumpkin Spice Granola, a cozy blend of fall-inspired flavors and crunchy textures. Packed with wholesome ingredients like old-fashioned oats, pumpkin seeds, and a hint of shredded coconut, this granola is naturally sweetened with maple syrup and infused with pure pumpkin puree for a delightful seasonal twist. Spiced with cinnamon, nutmeg, and cloves, every bite exudes the comforting aroma of autumn. Perfectly roasted to a golden crisp, it can be enjoyed on its own, sprinkled over yogurt, or as a topping for smoothie bowls. Ready in under 40 minutes, this easy homemade granola is a must-have pantry staple for fall breakfasts and snacks. Plus, it's customizable—add dried cranberries or your favorite mix-ins for a personal touch. Stock up for the season with this simple and delicious recipe!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds (chopped)
- 1 cup Raw pecans (chopped)
- 0.5 cup Pumpkin seeds (pepitas)
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin puree
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 cup Dried cranberries (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, pumpkin seeds, and shredded coconut.
In a medium-sized bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add the cinnamon, nutmeg, ginger, cloves, and salt to the wet mixture, and whisk until evenly combined.
Pour the wet mixture over the dry ingredients in the large bowl. Stir thoroughly until all the dry ingredients are evenly coated.
Spread the mixture in an even layer on the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for 30-35 minutes, stirring halfway through to ensure even cooking. Watch closely toward the end to prevent burning.
Remove the granola from the oven and allow it to cool on the sheet. It will crisp up as it cools.
Once cooled, add the dried cranberries if using, and toss to combine.
Store the granola in an airtight container at room temperature for up to 2 weeks. Enjoy as a snack or serve with yogurt, milk, or as a topping for smoothie bowls!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 21.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
