Pumpkin Pie Granola
Mix, bake, eat
We love pumpkin as much as the next pumpkin spice latte enthusiast, but that latte isn’t going to cut it for a substantial, healthy breakfast.
Instead, infuse the festive spirit of autumn into your first meal of the day – try this homemade granola recipe with pumpkin spices.
It’s going to be the best part about waking up on crisp fall mornings (next to being able to put on these new arrivals, obviously).
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (or mix cloves, allspice, ginger, and nutmeg)
1/8 teaspoon salt
1/2 cup pumpkin puree
1/3 cup maple syrup
1/2 cup apple sauce
1/4 cup coconut oil (soft or melted)
3 heaping tablespoons dark brown sugar
1 teaspoon vanilla extract
2/3 cup pumpkin seeds (pepitas)
2/3 cup dried cranberries
Preheat oven to 325 F.
Stir the spices and salt in the rolled oats and set aside.
In another bowl whisk pumpkin puree, maple syrup, apple sauce, coconut oil, vanilla, and brown sugar.
Mix wet and dry ingredients together.
Spread on a parchment lined baking sheet and bake for approximately 1 hour, stirring every 20 or so to break up larger chunks into smaller pieces.
Allow to cool for at least 20 minutes, then mix in the pumpkin seeds and dried cranberries.
Store in an airtight container for up to two weeks.
Serve with milk or your favorite yogurt. Savor the crunch among the creaminess and the pumpkin spice kick.
The best part? This recipe makes your house smell of autumn spices.
Fuel up with this granola before your ultimate autumn adventure: leaf-peeping. We’ve rounded up the best small towns to soak up the colors plus where to get cider doughnuts, go hiking and explore flea markets.