Description
A delightful granola recipe infused with warm pumpkin pie spices, perfect for autumn breakfasts.
Ingredients
Scale
- 3 cups rolled oats
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup maple syrup or honey
- 1/2 cup almond butter or peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup nuts (such as pecans or walnuts)
- 1 cup dried fruit (like cranberries or raisins)
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Mix together the oats, nuts, salt, cinnamon, nutmeg, and ginger in a big bowl.
- Whisk together the pumpkin puree, maple syrup (or honey), nut butter, and vanilla extract in a separate bowl until smooth.
- Pour the wet mixture over the dry ingredients and stir until everything is coated evenly.
- Spread the mixture in an even layer on your prepared baking sheet, pressing it down slightly.
- Bake for about 25-30 minutes, stirring halfway through.
- Remove from the oven once golden brown and fragrant, then let cool completely.
- Mix in your dried fruit after cooling and store in an airtight container.
Notes
For a nut-free version, replace nut butter with sunflower seed butter. For a vegan option, use agave syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg