Favorite Pumpkin Granola Recipes
HOMEMADE PUMPKIN GRANOLA
Lightly spiced and packed with pumpkin flavor, this homemade pumpkin granola is a staple for the autumn season! Whip up a big batch of it to enjoy with yogurt or milk, or enjoy it as a snack by itself.
Provided by Leslie Jeon
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a sheet tray with a silicone baking mat, or spray generously with nonstick cooking spray.
- In a large bowl, mix together all the ingredients until well combined. Spread the granola out into an even layer on the prepared sheet tray.
- Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes.
- Remove from the oven and let cool at room temperature. As the granola starts to cool, it will dry out a bit more and crisp up nicely.
- Stored in an airtight container, this granola will usually last a few months.
PUMPKIN MAPLE PECAN GRANOLA
Steps:
- Preheat oven to 340 degrees F (171 C).
- Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 170 kcal, Carbohydrate 16.9 g, Protein 3.4 g, Fat 10.7 g, SaturatedFat 3.5 g, Sodium 2 mg, Fiber 2.5 g, Sugar 6 g
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