Description
This Maple Pumpkin Granola is a delicious and wholesome treat combining the natural sweetness of maple syrup with the warm spices of pumpkin pie spice. Made with rolled oats, pecans, coconut flakes, and pumpkin seeds, it’s perfect for breakfast or a crunchy snack. Baked to golden perfection, this granola is flavorful, crunchy, and easy to prepare.
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 the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt and Mix Wet Ingredients: In a small saucepan over low heat, gently melt the coconut oil. Once melted, stir in the maple syrup and pumpkin purée until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the rolled oats, unsweetened coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and your choice of salt to ensure the flavors are evenly distributed.
- Combine Wet and Dry Mixtures: Pour the pumpkin mixture over the dry ingredients, then toss well until all the oats and nuts are evenly coated with the pumpkin syrup mixture.
- Spread and Bake: Evenly spread the coated granola mixture onto the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, stirring halfway through the baking time to promote even toasting, until the granola is golden brown.
- Cool the Granola: Remove the granola from the oven and allow it to cool completely on the baking sheet for about 15 minutes. During this time, the granola will crisp up as it cools.
- Store Properly: Once cooled, transfer the granola to an airtight container. Store it at room temperature for up to 2 weeks, maintaining its freshness and crunch.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.
- For a nut-free version, omit the pecans and add extra pumpkin seeds or sunflower seeds.
- Make sure to stir the granola halfway through baking to ensure even cooking and prevent burning.
- This granola pairs wonderfully with yogurt, milk, or as a topping for smoothie bowls.
- Use fresh pumpkin purée or canned pumpkin purée for convenience; avoid pumpkin pie filling as it contains added sugars and spices.
