Pumpkin granola
This pumpkin granola combines multi-grain oatmeal with almonds and dried fruits, infused with warm pumpkin pie spice and cinnamon. It's a simple, wholesome snack perfect for any time of the day.
Cook time 40 min
Prep time 15 min
Ingredients:
4 cups multi-grain oatmeal2 tbsp brown sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1 cup almonds
2 tbsp dried cranberries
1 cup canned pumpkin
1/2 cup coconut oil
1 cup honey
1 tbsp vanilla extract
3 tbsp flaxseed
1 cup raisins
Pumpkin granola is a delightful and nutritious snack that's perfect for fall. Packed with multi-grain oatmeal, almonds, dried cranberries, raisins, and the warm flavors of pumpkin pie spice and cinnamon, this granola is not only delicious but also full of wholesome ingredients. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and yields a crunchy, flavorful treat that can be enjoyed on its own, with yogurt, or as part of your morning cereal.
Instructions:
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the multi-grain oatmeal, brown sugar, pumpkin pie spice, cinnamon, salt, almonds, dried cranberries, and flaxseed. Stir well to ensure an even distribution of the spices and dry ingredients.
In a medium saucepan, over medium-low heat, melt the coconut oil. Remove from heat and stir in the canned pumpkin, honey, and vanilla extract until fully combined.
Pour the wet mixture over the dry ingredients. Stir thoroughly until all the oats and nuts are well coated with the pumpkin mixture.
Spread the granola mixture evenly onto the prepared baking sheet. Press down lightly to compact the granola a bit.
Bake in the preheated oven for about 30-40 minutes, stirring every 10-15 minutes to ensure even baking and to prevent burning. The granola should be golden brown and fragrant.
Once the granola is done baking, remove it from the oven and immediately stir in the raisins. This will allow the raisins to soften a bit from the residual heat.
Allow the granola to cool completely on the baking sheet. Once cooled, transfer it to an airtight container for storage. The granola can be stored at room temperature for up to 2 weeks.
This pumpkin granola recipe is a perfect blend of sweet and spice, making it a must-try for pumpkin lovers. Its versatility allows you to enjoy it in various ways and at any time of the day. By following the tips provided, you can ensure that your granola turns out perfectly crunchy and flavorful every time. Enjoy this wholesome snack, and feel free to experiment with other nuts, seeds, or dried fruits to make it your own!
Pumpkin granola FAQ:
Bake the pumpkin granola in a preheated oven at 325°F (165°C) for about 30-40 minutes. Stir every 10-15 minutes to ensure even baking.
The granola is done when it is golden brown and fragrant. Make sure to check for even browning while stirring regularly.
Store the cooled granola in an airtight container at room temperature. It will keep well for up to 2 weeks.
Yes, you can substitute almonds with other nuts like walnuts, pecans, or even seeds for a nut-free version.
You can use other oils such as vegetable oil, canola oil, or melted butter as a substitute for coconut oil.
Tips:
- Make sure to mix the ingredients thoroughly to evenly distribute the spices and sweeteners.
- Spread the granola mixture in an even layer on a baking sheet to ensure even cooking.
- Stir the granola halfway through baking to prevent burning and to encourage even browning.
- Let the granola cool completely before storing it to maintain its crunchiness.
- Store the granola in an airtight container to keep it fresh for up to two weeks.
Nutrition per serving
20 ServingsCalories 240kcal
Protein 4.27g
Carbohydrates 36g
Fiber 4.06g
Sugar 22g
Fat 10g
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