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Pumpkin Pie Granola Recipe

Ingredients

  • 5 cups dry rolled oats NOT quick oats
  • 2 tsps ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 Tbsp pure vanilla extract
  • 1/4 cup unrefined coconut oil
  • 1/3 cup pure maple syrup or raw honey
  • 3/4 cup all natural pumpkin pureé unsweetened
  • 1/2 cup raw pecans

Instructions

  • Preheat the oven to 325 degrees f.
  • Line a large flat/shallow, rimmed baking tray with parchment paper.
  • In a large bowl, stir in oats, pecans, spices, and vanilla extract. Stir well until the oats are coated well with the spices.
  • Add in coconut oil, maple syrup and pumpkin purée, then stir until well combined and coated.
  • Place this mixture into the prepared baking tray and spread out evenly.
  • Bake for about 30-35 minutes, taking out every 15 minutes to stir/flip the granola - making sure the oats toast evenly.
  • Once the mixture brown and crisp to the touch, leave out to cool completely.
  • Store in an airtight container, at room temperature for up to 1 week.
  • Serve with Greek yogurt or Almond milk, raw honey and berries.