Pumpkin Pie Granola Recipes

PUMPKIN PIE-SPICED GRANOLA

Steps:

• Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat., Spread evenly into 2 greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

CRUNCHY PUMPKIN PIE GRANOLA

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

PUMPKIN PIE GRANOLA

Steps:

• Preheat oven to 325 degrees and line a sheet pan with parchment paper or a silpat mat.
• In a large bowl combine the oats, pepitas, nuts, cinnamon, nutmeg, ginger, cloves, and salt.
• In a smaller bowl whisk the egg white for about a minute until it is thick and foamy.
• Add the pumpkin, oil, sugar, maple syrup, and vanilla to the egg white and whisk together.
• Pour the pumpkin mixture into the oat mixture and fold together with a rubber spatula.
• Spread the granola out onto the sheet pan in an even layer.
• Bake the granola for about 40 minutes, stirring it every 10 minutes to keep it from burning.
• Let the granola cool on the sheet pan for 20 minutes before removing it.
• Once the granola has cooled completely store it in an airtight container for up to a week, or in the freezer for up to a month.

PUMPKIN PIE GRANOLA

Steps:

• Preheat oven to 350 F.
• In a large bowl, combine rolled oats, pepitas, pecans, pumpkin spice seasoning and salt. In another bowl, combine pumpkin puree, maple syrup, coconut oil, and vanilla extract. The mixture may be slightly lumpy. Pour the wet ingredients into the dry ingredients and stir to combine until fully incorporated.
• Spread the granola mixture onto a large parchment-lined baking sheet. Bake for 25-30 minutes, turn the pan once halfway.
• Remove from oven and let it cool down (about 15 minutes). Store in an airtight container for up to 2 weeks at room temperature.