Nutty Pumpkin Granola

I cannot for the life of me pass up a sale. And unfortunately, neither can Drew – so our kitchen is currently chock full of a 5-dozen pack of eggs, a million (okay, 3) jumbo cans of pumpkin puree, and 25 pounds of yellow onions. I’m still at a loss for that to do with all those onions, but I have officially SOLVED the pumpkin problem (okay, pumpkin is never a problem) with this satisfying nutty pumpkin granola that will take less than an hour to whip up (and let’s be real, only 5 minutes of that is prep) and goes well on everything.

HOW IT’S MADE

Print Recipe
Nutty Pumpkin Granola
Course Breakfast, Snacks
Servings
1/3 cup servings
Ingredients
Course Breakfast, Snacks
Servings
1/3 cup servings
Ingredients
Instructions
  1. Preheat oven to 325˚F.
  2. Melt coconut oil in the microwave. Mix together oil, pumpkin, cinnamon, pumpkin spice, and syrup.
  3. Mix in oats and nuts.
  4. Lightly coat a baking tray with cooking spray. Spread granola out onto tray in a thin, even layer.
  5. Bake for 40-45 minutes or until crisp, tossing occasionally.
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I’ve been eating this pumpkin granola at every opportunity lately! Current favorite methods include: on banana with PB, straight out of the bag, and over the top of simple pumpkin oatmeal! And just because I love y’all, here’s a quick rundown of my pumpkin oats:

Mix together 1/2 cup old fashioned rolled oats, 1/2 cup almond milk, and 1/2 cup pumpkin puree in a small saucepan. Add in 1/2 tsp each of cinnamon and pumpkin pie spice, then stir in a sprinkle of ground flax and a drizzle of maple syrup. Simmer for about 5-10 minutes, until soft. Doneeeeee.

Recipe for homemade nutty pumpkin granola with no white sugar and rolled oats.

Filed Under: EAT

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