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I shared on facebook that I was baking pumpkin granola and that my house smelled like fall. 🙂 So, I got lots of requests for this recipe!! I went back to my blog and found my old granola recipe and decided that after I’ve been tweaking it for awhile I needed to update it!!
I like to use the whole cylinder-canister container of oats just for ease of not having to measure. 🙂 Granola is very forgiving…you can add a little more or a little less or even different fruits and nuts and it will still be delicious!
Pumpkin Granola
1. First mix the dry ingredients – you will need a big bowl!
Dry Ingredients
1 cylinder container oats
2 cups almonds (or any combo of nuts you love!)
1 cup unsweetened coconut ( I use this 
1 cup ground flaxseed (I use this
2. Mix the wet ingredients in a separate bowl.
Wet Ingredients
1 cup coconut oil (I use this
1 cup sweetener (honey or maple syrup)
1 T cinnamon
2 T vanilla
1 15oz can pumpkin
1-2 t pumpkin pie spice (optional)
3. Pour wet ingredients over dry ingredients and mix well.
(You want all the oats to be coated. Adding in the pumpkin – as opposed to regular granola – makes this a “mushier” mixture and you probably want to use your hands to coat all the oats well and to make sure you don’t have huge globs of pumpkin. Though I do like small chunks in my granola! It’s up to you!)
4. Pour onto large baking sheets
(use sheets with “lips” around edge so it won’t spill over.)
5. Bake at 325 for 45-50 minutes.
(and actually the pumpkin – adding more “wet” ingredients – makes it take longer, probably more like an hour)
6. Stir and/or rotate pans every 15 minutes.
(The granola will be browned and a bit crispy when you want to take it out!)
7. After granola has cooled, add your dried fruits — dates, raisins, cranberries, etc.
Enjoy with milk, over yogurt or in a fruit parfait!
If you try out this recipe, please come back and let me know how your family likes it!
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