Pumpkin Spice Granola
This is a crunch, delicious granola featuring pumpkin, pecans, maple syrup and oats. Great for breakfast over yogurt or as a yummy dessert with vanilla ice cream.
Servings: 20 servings
Equipment
- 2 large baking sheets
Ingredients
- 4 cups steel-cut oats
- 1 cup raw pepitas
- 1 1/2 cup shredded sweetened coconut
- 1/3 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 maple syrup
- 1/2 cup canola oil
- 2 cups whole pecans
- 1 teaspoon salt
- 2 cups dried cranberries optional
Instructions
- Preheat the oven to 350 degrees.
- Combine oats, pepitas and coconut in a large bowl. Set aside.
- Whisk together brown sugar, pumpkin puree, pumpkin pie spice, cinnamon, syrup and oil in a medium bowl.
- Pour the pumpkin mixture over the oats mixture. Stir until completely coated.
- Add the whole pecans and stir.
- Spread half of the granola evenly on a baking sheet lined with parchment paper. Repeat with remaining granola on a second baking sheet.
- Sprinkle each sheet of granola with 1/2 teaspoon of salt.
- Bake at 350 degrees for 20 minutes.
- Using a large spatula, turn the granola over. Continue baking for an additional 20 minutes. Watch it carefully so you do not burn the granola. Do not bake longer than 45 minutes.
- The granola will be golden brown. Remove baking sheets from the oven and set each on a cooling rack. Allow to cool completely.
- Add dried cranberries to the granola, if desired.
- Put granola in airtight jars with lids or in resealable plastic bags.
Notes
Quick Tip: You want to make sure that your granola is layered on the baking sheet in a thin layer. You will also need to turn or stir it half way through baking. If it is too thick on the baking sheet it won't crisp up properly and will be sticky. Spread it evenly in a layer no more than 1/2 inch thick.