Pumpkin Spice Granola

DSC_0558

Typically this type of post would irritate me. When pumpkin is in the name I expect it to be in the ingredient list. More than once I’ve been fooled by clicking on a “pumpkin” recipe only to re-read the ingredient list several times and realize its a hoax! And now it’s my turn to fall into the rabbit hole of false advertising. Shoot! The title of the recipe promises pumpkin, however I must be honest in the beginning and tell you there is no actual pumpkin puree in this recipe. Are you surprised?! Me too; I am 12 cans of pumpkin obsession and counting…

I suppose I could have called this recipe “pumpkin pie spiced granola” or “autumn spiced granola” or simply “homemade granola” but I really wanted to drive home the pumpkin spice flavors that everyone craves this time of year. Can we still be friends?

DSC_0528

The point is, this granola is pretty darn good and good for you! The combination of whole grain oats, almonds, pumpkin seeds, and natural sweeteners creates an irresistibly healthy, slightly sweet treat. The addition of ground flaxseeds provides a boost of Omega-3’s; I am always trying to sneak extra nutrients into my favorite foods. I love granola for breakfast with fresh berries and a splash of almond milk. My husband has been sprinkling it on his Greek yogurt. There may also be a couple handfuls missing…. P.S. granola also makes a great snack! 

I expected homemade granola to be a labor intensive and tedious process, but it is quite the opposite. A couple minutes of measuring and stirring plus a quick bake in the oven produces a homemade granola that is to die for! I think I’ll leave the processed, pre-packaged stuff on the shelf for awhile and make my own instead. This would be such a cute Christmas gift for teachers, co-workers, or friends in mason jars with holiday tags! My apologies for spilling the beans about what some people are getting for Christmas…

Ingredients

Note: If avoiding gluten, choose certified gluten free oats to make this recipe gluten free! Recipe can be vegan if honey is substituted with another liquid sweetener such as agave nectar.

  • 1/2 c. honey
  • 1/4 c. pure maple syrup
  • 3 tbsp. coconut oil, melted
  • 1/2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 2 tbsp. ground flaxseeds
  • 3 c. old fashioned oats (not quick cooking, please)
  • 1 c. sliced almonds
  • 1/2 c. shelled pumpkin seeds (pepitas)

Preheat the oven to 350 degrees F.

DSC_0481

Quick tip for easily measuring and pouring honey: spray the inside of your measuring cup lightly with non-stick cooking spray; the honey will slide out easily and completely! This was such a game changer when it came to baking with honey for me!

DSC_0484

In a large bowl stir together the wet ingredients: honey, maple syrup, coconut oil, and vanilla extract. Mix until well combined; the honey should be completely incorporated into the other ingredients. Stir the pumpkin pie spice into the wet ingredients; this will allow the spices to coat the dry ingredients evenly.

DSC_0485DSC_0488

Next stir in the oats, almonds, pumpkin seeds, and ground flaxseeds. Ground flaxseeds are a perfect addition to granola; an easy way to get fiber and Omega-3’s into your diet!

DSC_0491

Mix with a rubber spatula until all the dry ingredients are coated in the wet ingredients and the mixture is uniform.

DSC_0495DSC_0500

Spread onto a large baking sheet in an even layer.

DSC_0526

Bake for 20-22 minutes until golden brown and crisp, tossing halfway through. 

DSC_0566

Remove from the oven and cool completely on the baking sheet before transferring to sealed containers.

DSC_0557

The granola will keep 1-2 weeks in the pantry, but I doubt it will last that long! Enjoy! :)

Leave a Reply

Your email address will not be published. Required fields are marked *