Pumpkin Pie Granola
This week sure has been filled with pumpkin and believe it or not, I still have a no-bake pumpkin cookie to share with you! Expect nothing less, next week. 😉
We’ve had the pumpkin chili and now it’s time for the pumpkin granola! I do have to warn you though, this pumpkin granola might be very difficult for you to keep your hands out of. Actually, it’s pretty darn addicting! I’ve eaten it by the handfuls, but it’s especially wonderful drenched in almond milk or sprinkled in yogurt. And even better, as an oatmeal topping with a tablespoon of Trader Joe’s pumpkin butter stirred in….. seriously, the best Fall breakfast EVER.
If you haven’t tried making your own granola before, it’s so easy and so worth it. I really don’t think I’ll ever buy granola again. Most store-bought granola is full of sugar and other nasty ingredients. When you make your own, you control the ingredients…. love nuts? add a bunch….. not so fond of oats? use ground flax and nuts…. concerned about added calories? leave the nuts out. The combinations are endless!
Pumpkin Pie Granola
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 1/4 cup unsweetened applesauce
- 1/2 cup honey or maple syrup for vegan
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup pecan halves, or other favorite nut
- 1/2 cup pepitas, pumpkin seeds
- 4 cups old-fashioned whole rolled oats, use gluten-free oats if needed
- 3/4 cup dried fruit, to be added after baking (I used Nature Box berry medley.)
- Preheat oven to 325 degrees F. and prepare baking sheet with parchment paper or an all-natural cooking spray.
- Combine the first 4 ingredients (pumpkin, applesauce, honey and vanilla) in a small bowl.
- Stir together the next 6 ingredients (cinnamon, pumpkin pie spice, salt, nuts, seeds and oats) in a medium bowl.
- Pour wet ingredients into oat mixture and stir well.
- Transfer granola to the baking sheet and bake for 20 mins. After 20 mins of cooking, give the baking pan a good shake or stir granola around and bake for another 20 mins and until lightly browned.
- Allow granola to cool for about 10 mins and then toss in dried fruit.
- Store in a container in a cool, dry place or in the fridge for a couple of weeks.
Not only will you be avoiding ingredients that aren’t so great by making homemade granola, you’ll also be saving some dough. I mean 7 bucks for a bag of granola…. RIDICULOUS! It’s so simple, too! Stir a few ingredients together, lay the ingredients out on a baking sheet and pop it in the oven for about 20 minutes, shake it up and toss it back in for another 20 minutes and there you have it…… wonderfully delicious snack perfection.
Something to think about…..
Have you ever tried making your own granola?
Are you a granola fan? If so, what’s your favorite kind?
Any fun plans this weekend? My weekend will be pretty low-key and I’m hoping to get some Fall decorations up.
Here’s to a wonderful weekend!!