Pumpkin Granola

October 1st, 2011 by Erin Gennow
Pumpkin Granola and Yogurt

Pumpkin Granola and Yogurt

Pumpkin Granola

Here’s a crunchy granola with a fall twist.  Sprinkle it on top of yogurt or ice cream.  Or, add milk for a granola cereal.

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Serves: 6-9


3 cups rolled oats

1 ½ cups of chopped pecans (or other nut)

½ cup pepitas, chopped (pumpkin seeds)

½ cup pure pumpkin puree (fresh or canned)

¼ cup dark brown sugar

¼ cup maple syrup (real maple syrup) or honey

¼ cup vegetable oil

1 ½ teaspoons pumpkin pie spice

¾ teaspoon fine sea salt

1 cup dried cranberries


Preheat the oven to 250 degrees F.

Combine the 3 cups oats, 1 ½ cups chopped pecans, ½ cup chopped pepitas, ¼ cup brown sugar, 1 ½ teaspoons pumpkin pie spice, and ¾ teaspoon sea salt.  Then add the ¼ cup maple syrup, and ¼ cup vegetable oil.  Combine with a wooden spoon.

Spread the mixture onto 2 sheet pans.

Cook for about 1 hour and 30 minutes.  Stir every fifteen to twenty minutes.

Remove from the oven and let cool completely.  Mix in the 1 cup dried cranberries after the granola has cooled.  Store in an airtight container for up to 2 weeks.

Pumpkin Granola

Pumpkin Granola



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