Fall Spiced Pumpkin Granola

Extra crunchy granola made with REAL pumpkin, toasted pecans, and a hint of maple syrup. It’s basically fall in granola form and you’re going to want to sprinkle it on everything this season!

I’m going to be honest here. My absolute favorite part about making granola at home is the smell it creates while baking in the oven. Move over Anthropologie candles, we’ve got a new addicting scent in town!

For real though, is there anything better than the smell of pumpkin, fall-flavored spices, and roasted nuts on a brisk fall day? I live for these moments.

Now let’s talk granola. I’m a bit of a granola drama queen. If my granola doesn’t contain clumps of crispy oats & roasted nuts held together by a not-to-sweet base, I’m not interested. Those granola brands that basically roll their oats in sugar are what is wrong with the world. They are trying to be something they aren’t. They’re kina a wanna-be healthy, nutritious snack but end up just like the other candy bars (not to say there’s anything wrong with that but let’s tell it how it is).

Okay, granola rant over.

Pumpkin Granola Made with Real Pumpkin

On to my favorite granola this season - Fall Spiced Pumpkin Granola. It’s made with REAL pumpkin (yes, I’m talking pumpkin puree straight outta the can) and some nut butter which forms those oat & nut clusters I dream about. Spiced with all the fall feels like nutmeg, cinnamon, and cloves, all you need is a warm fuzzy blanket and Michael Buble’ and you're good.to.go!

Fall Spiced Pumpkin Granola

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• Author: Ansley Beutler
• Prep Time: 20
• Cook Time: 40
• Total Time: 1 hour
• Yield: 16 Servings 1x

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Description

Extra crunchy granola made with actual pumpkin, toasted pecans, and a hint of maple syrup.  It’s basically fall in granola form and you’re going to want to sprinkle it on everything this season!

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Ingredients

Scale 1x2x3x

• 2 cups oats (use gluten-free if desired)
• 1 cup pecans
• 1 cup almonds (sliced)
• ½ cup pumpkin purée
• ⅓ cup nut butter (I used almond butter but any will work)
• ⅓ cup maple syrup
• 1 tsp vanilla
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp sea salt

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Instructions

1. Preheat oven to 325 F.  In a large bowl, mix together the oats, pecans, and almonds and set aside
2. In a separate bowl, mix together the pumpkin puree, nut butter, maple syrup, vanilla, nutmeg, cinnamon, cloves, and sea salt thoroughly
3. Pour pumpkin mixture into the bowl with the oats and mix until the oats and nuts are well coated
4. Place parchment paper on a baking sheet and spread oats evenly on top
5. Bake for 15 - 20 minutes then stir then gently stir the oats on the baking sheet and bake for another 15 - 20 minutes until golden
6. Store in an airtight container for up to 3 weeks in the fridge or 1 week on the counter (I personally recommend storing in the fridge, it makes the oats extra crispy!)

• Category: ½ Cup
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: ½ cup
• Calories: 182
• Fat: 9
• Carbohydrates: 19
• Protein: 4

Keywords: Fall Granola, Pumpkin Granola, Healthy Granola Recipe, Gluten-free. Vegan

MAKE SURE TO TAG ME @THE.FIT.PEACH ON INSTAGRAM OR LEAVE A COMMENT BELOW IF YOU MAKE THIS FALL SPICED PUMPKIN GRANOLA RECIPE.