Pumpkin Spice Granola

 

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I am still not ready for summer to end. But as much as I dislike the shorter days and colder weather, I am  definitely looking forward to some fall baking. Last fall I talked a lot about my love for baking with pumpkin, probably to the point that it got annoying. I haven’t done any serious pumpkin baking yet this year because I am trying to hold on to summer for as long as I can. However, I have started seeing pumpkin recipes pop up all over the blog world. In order to get my pumpkin fix, I made a large batch of  Pumpkin Spice Granola last week.

This granola is incredibly easy to make and packed with warm fall flavor. I added chopped pecans and dried cranberries, but feel free to use any dried fruit or nuts of your choice. I have been enjoying this Pumpkin Spice Granola mixed with vanilla greek yogurt for the past week- it really makes a tasty breakfast. I guess if summer has to end, I can get on board with enjoying this granola everyday for the next few months. And now that I have opened one can of pumpkin puree, let the the pumpkin baking begin!

Pumpkin Spice Granola
 
Ingredients
  • 3½ cups rolled oats
  • 1½ cups puffed rice cereal
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • ¾ cup brown sugar
  • ½ cup pumpkin puree
  • ¼ cup applesauce
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine the rolled oats and puffed rice cereal.
  3. In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.
  4. Pour the wet ingredients over the dry ingredients. Stir until evenly coated. Spread the oat mixture onto the prepared baking sheet in an even layer. Bake for 30 minutes. Using a large spatula, turn over the granola.
  5. Sprinkle the pecans on top of the oat mixture and bake for another 15 minutes or until crisp and golden.
  6. Allow the granola to cool completely on the pan or a wire rack. Break up the granola as desired and add the dried cranberries. Store in an airtight container.

Source: Recipe adapted from Annie’s Eats (originally adapted from Baking Bites)

Comments

  1. says

    Oh yeah!! Let the pumpkin baking begin! This granola will definitely put me in the mood as well. I tend to stick with yogurt and granola all winter long for breakfast because the berries are gone but this will spice things up! Pinned.

  2. says

    I’ve actually been on the search for a Pumpkin Spice granola to make for my mother-in-law because she loves that flavor. This looks great!

  3. says

    This is a great use for pumpkin! I admit that I’m not usually very creative when it comes to using pumpkin puree — I typically make a pie or a pumpkin cheesecake, and that’s it. But we love granola for a hearty breakfast, so I’ll definitely be trying this soon. And I love that it has cranberries — another great fall flavor!

  4. says

    Hi! I know this is one of your older posts, but I discovered it through a search for pumpkin recipes to share with the readers of our online Christian women’s magazine, Ruby for Women. I would like to feature this recipe in the autumn issue of our magazine, along with a link back here to your blog, with your permission. Please let me know if that would be OK! Thanks so much, Nina @ Ruby for Women
    http://www.rubyforwomen.com

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