Description
This Maple Pumpkin Granola is a warm, cozy seasonal treat combining the rich flavors of pumpkin purée, maple syrup, and pumpkin pie spice with crunchy oats, pecans, coconut flakes, and pumpkin seeds. Perfect for breakfast or snacking, this granola is baked to golden perfection and crisps up as it cools, making it a wholesome and delicious addition to yogurt, milk, or enjoyed on its own.
Ingredients
Scale
Wet Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup pumpkin purée
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes or chips
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 2 tsp pumpkin pie spice
- Up to 1 tsp flaked sea salt or 1/2 tsp table salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt and Mix Wet Ingredients: In a saucepan over low heat, melt the coconut oil completely, then stir in the maple syrup and pumpkin purée until the mixture becomes smooth and well combined.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, unsweetened coconut flakes or chips, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. Stir to mix evenly.
- Coat Dry Ingredients: Pour the warm pumpkin mixture over the dry ingredients and toss thoroughly to ensure every oat and nut is well coated with the pumpkin-spiced syrup.
- Bake the Granola: Spread the coated mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, stirring halfway through baking to promote even browning and prevent burning. Bake until the granola turns golden brown.
- Cool the Granola: Remove the granola from the oven and allow it to cool on the baking sheet for about 15 minutes. It will crisp up further as it cools, forming perfect clusters.
- Store Properly: Once cooled completely, transfer the granola to an airtight container and store at room temperature. It will stay fresh for up to 2 weeks, ready for snacking or breakfast.
Notes
- Use canned or fresh pumpkin purée for best flavor; avoid pumpkin pie filling which contains added sugars and spices.
- You can substitute pecans with walnuts or almonds if preferred.
- Adjust the amount of salt to taste depending on whether you use sea salt flakes or table salt.
- Stir halfway through baking to ensure even toasting and to prevent burning at the edges.
- Let granola cool completely before storing to maintain crispness.
- Enjoy granola with milk, yogurt, or as a topping for smoothie bowls.
