Pumpkin Spice Granola
Pumpkin Spice Granola is crunchy, sweet and spicy - perfect for yogurt parfaits, topping a bowl of oatmeal, or enjoying as a satisfying snack.
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Wooden Spoon
- Measuring Cups and Measuring Spoons
- Rimmed Sheet Pan
Ingredients
- 3 ½ cups old-fashioned, rolled oats (not quick-cooking, steel-cut or instant)
- 3 Tbsp brown sugar, packed
- 1 heaping tsp pumpkin pie spice
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup maple syrup (or honey)
- ¼ cup neutral-flavored vegetable oil (canola, avocado, etc....)
- 1 tsp vanilla extract
- ½ cup dried fruit (see notes)
- ½ cup coarsely chopped nuts (see notes)
- ¼ cup pepitas (see notes)
Instructions
- Preheat your oven to 300°F. Lightly spray a rimmed sheet pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add oats, brown sugar, spices and salt. Stir to combine.When using pre-roasted nuts, I like to add them in at the end so I avoid burning them. When using unroasted nuts, I add them in before baking so they develop a roasted flavor.
- In a small mixing bowl add maple syrup, oil and vanilla. Stir to combine.
- Pour the syrup mixture over the oat mixture and mix until everything is thoroughly coated.
- Spread granola mixture in a thin, even layer on a rimmed sheet pan.
- Bake granola mixture for 15 minutes, then stir.
- Bake for another 15-20 minutes, or until lightly golden brown and fragrant. (You can always bake a few extra minutes if you want a more toasted flavor.)
- Remove the sheet pan from the oven and place on a wire rack. Allow the granola to cool to room temperature (about 20 minutes).
- Add dried fruit and nuts to the cooled granola and stir to combine.
- Store in an airtight container for up to 2 weeks.
Notes
Other Ideas for Dried Fruit, Nuts and Seeds:
Dried fruit: dried cranberries, dried cherries, dates, raisins, golden raisins, currants, etc...
Nuts: pecans, almonds, peanuts, pistachios, walnuts, cashews, etc...
Seeds: flax seeds, sunflower seeds, sesame seeds, etc...
When using pre-roasted nuts, I like to add them in at the end so I avoid burning them. When using unroasted nuts, I add them in before baking so they develop a roasted flavor.
Pumpkin Spice Granola will keep in an airtight container for up to 2 weeks.