It’s very chewy, a little bit gooey, slightly crunchy, and highly addictive. This recipe is made with real pumpkin and lots of pumpkin pie spices. And it is absolutely delightful. Full of fall flavors, the mix of spices, nuts, seeds, oats and pumpkin is the perfect breakfast, snack or parfait topping.
You wouldn’t know it by the weather, but fall has arrived and with that comes boots, hats, beautiful colors, cool crisp evenings perfect for taking a walk and, of course, all things pumpkin spice and pumpkin spice.
If there were ever a food that was begging to be made with pumpkin and pumpkin pie spices, it’s granola. Delicious warming flavors of the pumpkin pie spices and the maple-sweetened pepitas, some good-for-you pumpkin puree a granola turns into the perfect seasonal treat.
Homemade granola is easy to make, tastes infinitely better, is made-to-order, and oh yeah, it’s a fraction of the cost.
My favorite kind of granola is the kind with big clusters and lots of textures and flavors. I covet those choice clusters with a taste of all the ingredients in each chunky bite. The trick to creating the big clusters is to let the granola cool completely on the baking tray before you break it up into the coveted chunks. You’re going to want to try it as soon as it comes out of the oven. Go ahead. Then, let the rest cool. I promise. The chunkiness is worth the wait.
The granola will keep for up to 3 weeks stored in the refrigerator. I suggest sharing it with your neighbors because it’s pretty dangerous to have around. A nibble, a handful, and seven handfuls later. So good.
1/3 cup raw almonds
1/3 cup pistachios
1/3 cup walnuts
2 cups gluten free rolled oats
1/3 cup pepitas
1/4 cup almond meal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon sea salt
3/4 cup pumpkin puree
1 tablespoon coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla
- Preheat the oven to 275 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- In a food processor, combine the almonds, pistachios, and walnuts and process for about 5 seconds, until finely chopped but with some larger pieces remaining. Add the nut mixture to a large bowl.
- Add the oats, pepitas, almond meal, cinnamon, nutmeg, ginger, and salt to the nut mixture.
- In a separate bowl, combine the pumpkin, coconut oil, maple syrup and vanilla. Stir until blended. Add to the bowl of dry ingredients. Stir until the dry and wet ingredients are well combined.
- Spread the granola into a 1/2 inch layer on the prepared baking sheet. Gently press down to pack it tightly. Bake for 20 minutes then rotate the pan and bake for another 25 to 30 minutes, or until lightly golden on the bottom and firm to the touch.
- Cool the granola on the pan for at least 1 hour before breaking into clusters.
- Store the granola in a glass jar for 2 to 3 weeks in the refrigerator or 4 to 5 weeks in the freezer.
Adjust the sweetness to your preference. Start with the amount of syrup given in the recipe. After the granola comes out of the oven sample a piece. If it’s not quite as sweet as you would like it, use a pastry brush to add a light layer of maple syrup on the top while the granola is still warm.
- Cook Time
- 1 Hour