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!
Ingredients
Scale
- 2 cups oats (use gluten-free if desired)
- 1 cup pecans
- 1 cup almonds (sliced)
- 1/2 cup pumpkin purée
- 1/3 cup nut butter (I used almond butter but any will work)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp sea salt
Instructions
- Preheat oven to 325 F. In a large bowl, mix together the oats, pecans, and almonds and set aside
- In a separate bowl, mix together the pumpkin puree, nut butter, maple syrup, vanilla, nutmeg, cinnamon, cloves, and sea salt thoroughly
- Pour pumpkin mixture into the bowl with the oats and mix until the oats and nuts are well coated
- Place parchment paper on a baking sheet and spread oats evenly on top
- 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
- 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!)
- Prep Time: 20
- Cook Time: 40
- Category: 1/2 Cup
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 182
- Fat: 9
- Carbohydrates: 19
- Protein: 4
Keywords: Fall Granola, Pumpkin Granola, Healthy Granola Recipe, Gluten-free. Vegan