How To Find A Professional Carpet Cleaning Company: Homemade Pumpkin Spice Granola

This homemade pumpkin spice granola makes a delicious, healthy breakfast. Eat it on it’s own or use it to top yogurt or fruit for a tasty snack.

Pumpkin Spice Granola

As soon as September hits, the pumpkin cravings begin! While I’m not a big fan of the famous pumpkin spice lattes, I do like almost everything else pumpkin. I’ve made this pumpkin spice granola for the last couple of years now, and I usually whip up a few batches throughout the season. It’s SO good and a great way to add in some extra nutrients. I can eat it by the handful, but it also tastes great with milk, topped on yogurt, or even added to other fall baking.

Pumpkin Spice Granola Recipe

This delicious pumpkin spice granola is the perfect fall twist on classic homemade granola. Warm fall spices combined with real pumpkin, and sweet chocolate chips make it a favorite seasonal treat.

Pumpkin Spice Granola

This homemade pumpkin spice granola makes a delicious, healthy breakfast. Eat it on it's own or use it to top yogurt or fruit for a tasty snack.

Course Breakfast

Cuisine American

Keyword breakfast recipes, fall recipes, healthy recipes

Prep Time 20 minutes

Cook Time 35 minutes

Servings 7 cups

Ingredients

3 cups old-fashioned oats
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup unsweetened coconut the large-flake works much better
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/2 cup pure maple syrup
1/2 cup canned pure pumpkin
1/4 cup butter
3 tbsp brown sugar
1 tbsp pumpkin pie spice
1 tsp cardamom
1 tsp cinnamon
1 tsp vanilla
1/2 tsp sea salt
3/4 cup chocolate chips (optional) semi-sweet or milk chocolate

Instructions

Preheat the oven to 325F. Line a large sheet pan with parchment paper.
In a large mixing bowl, combine oats, nuts, coconut, pumpkin seeds and flaxseeds until well mixed.
In a medium pot, combine maple syrup, pumpkin, butter, sugar, spices, vanilla, and salt. Stir over medium heat until the sugar is dissolved. Pour the mixture over the oats. Mix well until no dry oats remain.
Spread the wet granola mixture over the sheet pan as thinly and evenly as possible. Bake for 30-35 minutes stirring the granola approximately every 10 minutes to ensure even baking. Cook until the granola is golden and to your desired "crunchy" level.
Remove the pan from the oven and let the granola cool completely. Add the chocolate chips and mix well. Alternatively, if you like your granola more "clumpy", you can add the chocolate chips when it is slightly warm. The chocolate will melt slightly and help the granola to stick together in larger clumps. Store in an airtight container.

Tips for Making the Best Granola

To make the granola stick together better, you want the oats to bake quite close together so they can stick. You just don’t want them so crowded that they don’t bake evenly.
Line the pan with parchment paper so the sweetener stays on the oats rather than the pan.
Stir the granola every 10 minutes to ensure even baking. On the last stirring, you can lightly press down on the granola with the back of a spatula to clump the granola together a bit more.
Don’t overcook the granola. You just want it to be lightly golden on top. It will continue to crisp up a bit more as it cools.
Let the granola cool completely before breaking it up so it’s not too crumbly.

How to Serve Granola

There are lots of different ways that you can use your granola – have some fun experimenting! Here are a few of my favorites that help get you started…

serve in a small bowl with your choice of milk
add a few tablespoons over yogurt or ice-cream
add it to cookies or muffins for a boost of texture and flavor
slice apples, spread some nut butter on top and sprinkle with granola

How Long Does Granola Last?

This homemade granola should be stored in an airtight container, in a cool, dry spot. I like to use Wick jars or these mason jars and tops. While I’ve read that homemade granola can last for up to 6 months, I find it tastes best if used within a month or so. It can also be put in the freezer to extend the life for an additional 3 months. It’s a quick recipe to make though, so I prefer making up fresh batches rather than making extra for freezing.