Spiced Pumpkin Granola {Recipe}

The smell of warming spices, toasted nuttiness, and pumpkin can transport you to Autumn regardless of the season. But now that it’s here, what shall we bake?! Cookies, cakes, breads, and pies are the heavy hitters for everyone’s favorite baking season, and for good reason. They’re DELICIOUS. However, what if I could offer you a recipe with all the yummy goodness of fall, but with ingredients healthy enough to enjoy everyday? Spiced Pumpkin Granola.

I am a huge fan of granola. You can eat it with the traditional yogurt and fruit or simply with milk. You can top it on your oatmeal or smoothie for a toothy crunch or just grab it by the handful for a healthy snack. When I first started developing my own recipes on my blog, granola was the easiest thing to create. It is super simple to make and easy to adapt to your personal taste. I made this recipe with the allergy-laden in mind. It is free of gluten, dairy, and nuts. With hints of pumpkin and spices, and the brightness from tart cherries this granola is the perfect start to your day. 

Spiced Pumpkin Granola

3 cups rolled oats (I used GF)

3/4 cup pepitos

1/4 cup sunflower seeds

1/4 cup chia seeds

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground clove

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 cup olive oil

1/2 cup pumpkin puree

1 tsp pure vanilla extract

1/2 cup maple syrup

1/2 cup dried tart cherries

Directions:

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl stir together the oats, pepitos, seeds, and spices.
  3. In a medium bowl whisk together the olive oil, pumpkin puree, vanilla extract, and maple syrup.
  4. Pour the wet ingredients into the dry ingredients and stir until thoroughly incorportated. 
  5. Spread the mixture evenly onto the baking sheet. 
  6. Bake in the center rack of the oven for 30-45 minutes stirring every 10 minutes. The granola is done when it turns a golden brown color and has a dry consistency. 
  7. Stir in dried cherries. Let cool completely. Store in an air tight container for 2 weeks. 
  8. Yeah, that’s it. I told you it was easy.

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