In October we can’t help but pumpkin-ify all the things so today we’ve got a lightly sweet, warm and spicy, crunchy pumpkin spice granola for you.
This granola uses canned pumpkin and just a half cup of maple syrup to make it sweet but keep it under 10g of sugar per 1/2 cup serving.
Because we wanted to use real pumpkin instead of just pumpkin pie spice the oat mixture will feel wetter than other homemade granolas you’ve maybe made in the past. Don’t panic. Lowering the oven temp to 325℉ and frequent stirring during the last 15 minutes of baking ensures that you get that crunch you love in granola (assuming you wait for it to fully cool).
We’ve added dried cranberries to this recipe for sweet and tart contrast to the warm and spicy cinnamon and nutmeg and to give it a bit of a fiber and anti-oxidant boost. If cranberries aren’t your thing, you can replace then with raisins, dried apricots or blueberries or even coconut flakes.
Looking for a nut-free option for school lunches? Swap out the pecans for more sunflower seeds or replace with raw pepitas (pumpkin seeds). Baking time and temperature will stay the same.
Are you hungry yet? You just may want to double the batch to stash some in the freezer or give some away as a gift to a friend, neighbor or teacher and share the pumpkin love.
- Preheat oven to 325℉. Line a large rimmed baking sheet with parchment paper.
- Place oats, nuts, and seeds in a large bowl.
- Combine cinnamon, pumpkin pie spice, sea salt, pumpkin, maple syrup and vanilla in a small bowl and whisk to combine. Pour over oat mixture and stir to combine well.
- Spread granola on a parchment-lined baking sheet and bake for 15 minutes. Open oven door and stir granola. Cook an additional 15 minutes, stirring every 5 minutes or so until granola is lightly browned.
- Remove pan from oven and allow to cool completely before stirring in dried cranberries.
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- Serving Size: ⅓ cup
- Calories: 170
- Fat: 7g
- Sodium: 50mg
- Carbohydrate: 24g
- (Fiber: 3g
- Sugar: 8g)
- Protein: 4g
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