Favorite Pumpkin Granola Recipes

FAVORITE PUMPKIN GRANOLA

Favorite Pumpkin Granola image

Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.

Provided by Lindsay

Categories Snack

Time 40m

Number Of Ingredients 9

Ingredients

6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon

Steps:

Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.

Nutrition Facts : Calories 347 calories, Sugar 12 g, Sodium 262.4 mg, Fat 20.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 4.9 g, Protein 6.2 g, Cholesterol 0 mg

HOMEMADE PUMPKIN GRANOLA

Homemade Pumpkin Granola image

Lightly spiced and packed with pumpkin flavor, this homemade pumpkin granola is a staple for the autumn season! Whip up a big batch of it to enjoy with yogurt or milk, or enjoy it as a snack by itself.

Provided by Leslie Jeon

Categories Breakfast

Time 40m

Number Of Ingredients 11

Ingredients

2 cups (187.5g) old-fashioned oats
1/2 cup (30g) unsweetened coconut chips
2/3 cup (75g) almonds, roughly chopped
1/2 cup (50g) pecans, roughly chopped
1/3 cup (37.5g) pumpkin seeds
1 1/2 teaspoons (12g) salt
1 teaspoon (2g) pumpkin pie spice
1/3 cup (57.5g) light brown sugar
1/4 cup (75g) maple syrup
1/3 cup (62.5g) olive oil
1/2 cup (124g) pumpkin puree

Steps:

Preheat the oven to 350°F. Line a sheet tray with a silicone baking mat, or spray generously with nonstick cooking spray.
In a large bowl, mix together all the ingredients until well combined. Spread the granola out into an even layer on the prepared sheet tray.
Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes.
Remove from the oven and let cool at room temperature. As the granola starts to cool, it will dry out a bit more and crisp up nicely.
Stored in an airtight container, this granola will usually last a few months.

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