Pumpkin Spice Granola
This Pumpkin Spice Granola makes your whole house smell incredible as it bakes in the oven. It’s packed with pumpkin flavor and it’s vegan, gluten-free and refined sugar-free.
I know I warned you guys that I had more pumpkin recipes coming but honestly, this granola even wasn’t part of the plan.
You see, I have another pumpkin recipe that I’m working on that I needed granola for and I didn’t want to buy any from the store because most of them are loaded with refined sugar. Then as I looked through the different options on the web for pumpkin granola, I had a hard time finding any with big clusters.
Well I’ll be darned if I’m going to go through the trouble of making homemade granola and it not have big clusters. They’re a necessity, in my opinion.
After sifting through tons of pumpkin granola recipes, many of which appeared strikingly similar yet didn’t source each other (hmmm…), I stumbled across this recipe from The Little Spice Jar that looked cluster-y enough to fit the bill.
I ended-up making a few changes but I was so happy with the way it turned out that I decided to make a post out of it. Because I can’t like something and not share it with you guys. It’s a disease I tell you!
So how about those clusters, eh?
I dare you to make it and resist eating one. You know you can’t. Or maybe that’s me, I can’t.
Like I said before, I’m saving it for another recipe that I have to shoot in a few days from now and it’s pure torture not to be able to stuff my cheeks full of those clusters!
Especially because it smells SOOOOOO good. Forget potpourri and candles. This pumpkin granola is the best fall scent you can find.
And it tastes just as good as it smells. It has a naturally sweet pumpkin spice flavor from real pumpkin puree, pure maple syrup, pumpkin pie spice, cinnamon and ginger.
If you haven’t tried making your own granola yet, I really hope I can convince you with this recipe. It’s so good and it’s super easy too. All you have to do is toss everything into one bowl, mix it together, pour it on a baking sheet and put it in the oven.
Then you can curl up on the couch in your cozy sweater with a homemade pumpkin spice latte while the intoxicating scent fills your home. Pure fall bliss.
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 cup unrefined melted coconut oil
3 cups rolled oats*
1/2 cup pepitas (shelled pumpkin seeds)
1/2 cup chopped pecans
1/2 cup sesame seeds**
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon fine sea salt
1/2 cup dried cranberries (preferably juice sweetened)
- Preheat the oven to 325°F and then line a baking sheet with parchment paper.
- In a large bowl, combine the pumpkin puree, maple syrup, vanilla extract and melted oil then stir together. Next add the remaining ingredients to the bowl and stir everything together until well combined.
- Pour the mixture out onto the center of the lined baking sheet then use your hands to press it down and out towards the edges. You want to press it down to just under 1-inch in thickness so that it cooks evenly but also stays together to create big clusters once it cools.
- Transfer the baking sheet to the oven and cook for about 40-45 minutes, until light golden brown on the edges. Your house should be smelling pretty amazing by now.
- Remove the baking sheet from the oven and set it aside to cool for about an hour. Allowing it cool completely before breaking it up helps it stick together for those big clusters! Transfer to a large bowl and mix in the cranberries. Store in an airtight container for up to 1 week, although it probably won’t last that long.
*Be sure to use certified gluten-free oats for allergies
**I used a mix of 1/4 cup sunflower seeds and 1/4 cup sesame seeds because that was what I had on hand. Feel free to substitute whatever kind of seeds or nuts you like.