Pumpkingranola Recipes

FAVORITE PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
• Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
• Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.

CRUNCHY PUMPKIN PIE GRANOLA

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

HOMEMADE PUMPKIN GRANOLA

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 SEED GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.

EASY PUMPKIN GRANOLA

Steps:

• In a small bowl, combine wet ingredients; set aside.
• In a large bowl, combine dry ingredients, whisk to combine.
• Pour wet ingredients into dry ingredients; stir to mix thoroughly. Let sit 30 minutes to give the oats time to soak in the moisture.
• Heat oven to 300.
• Pour granola mixture into two jelly roll pans, lined with parchment paper.
• Bake 30 minutes. Turn off the oven, and let the pans cool in the oven until you can remove them without needing an oven mitt.
• Remove baking sheets from oven. If the granola is still a bit sticky, let it dry on the counter before storing in a sealed plastic container.

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!

PUMPKIN CRANBERRY GRANOLA

Steps:

• Preheat oven to 325F
• Oil your cookie sheet Or line the baking sheet with parchment paper or a silicone matt.
• Mix the oats, nuts, seeds and spices together in a large bowl. Set aside.
• In a small saucepan over medium-low heat, heat the coconut oil, maple syrup, fresh cranberries and pumpkin puree.
• Raise heat to boil.
• Raise heat to a boil and cook 5 minutes or so until cranberries burst. Stirring frequently
• Remove from heat.
• Spread the dry ingredients evenly onto the prepared baking sheet.
• Pour the cooked ingredients over dry ingredients.
• Mix until wet ingredients are thoroughly incorporated..
• Bake for 20 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
• Serve over yogurt, eat it plain or with milk as a cereal.

PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, mix together the pumpkin, cinnamon, ginger, salt, nutmeg, and allspice. Stir in the maple syrup, coconut sugar, and vanilla extract until smooth. Add the oats, millet, and flaxseed, and stir until evenly coated. Stir in the pecans and pepitas until fairly evenly distributed. The mixture will be moist. In a small bowl, briskly whisk the egg white until foamy. Pour over the granola and stir to coat.
• Spread mixture evenly on the prepared baking sheet and press down with the back of a spatuala or wooden spoon. Bake for 20 minutes, then with a large spatula, such as a fish spatula, flip the granola in as big of pieces as you can, being careful not to break it apart too much. Return to the oven and bake an additional 15 to 20 minutes, until the granola smells fragrant and the pecans are nicely toasted. Place the pan on a wire rack and let the granola cool completely on the baking sheet for about 1 hour. It will continue to crisp as it cools. Break into chunks of desired size, then stir in the dried cranberries and raisins. Serve the granola with milk, yogurt, or atop ice cream, or shovel directly into your mouth.