There’s something about fall weather that makes you want granola. Not that here in Florida we’re feeling much of fall yet…
And of course with fall comes pumpkin EVERYTHING, so why not make a pumpkin granola? Sounds good, right? And I bet it would be super yummy as a topping on some “nice” cream or some vanilla chia pudding. Or maybe even on some berries with some unsweetened almond milk? Mmmmmm….
I love pumpkin. I eat it all year long. Pumpkin oatmeal, pumpkin pancakes, pumpkin muffins, pumpkin smoothies, pumpkin bread – you name it and I’ve probably tried to make a pumpkin version of it. And it usually turns out quite well actually. Pumpkin puree works amazingly well in place of oil or butter in many dessert recipes. It adds tons of moisture (and fiber and carotenoids) in place of unhealthy fats. Yay! Oh, and duh, pumpkin is DELICIOUS!
So I bought some raw pepitas the other day just because I was craving them. Pepitas (pumpkin seeds) are an excellent source of iron, magnesium, phosphorus, and manganese and also a good source of vitamin K, copper, and protein. I didn’t really have a plan for them at the time, but I knew I’d be able to come up with a ton of recipes using them given it’s pumpkin season, or even just use them as a topping for porridge, smoothie bowls, salads, or even in trail mix.
PUMPKIN SPICE GRANOLA
Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Makes: 20 servings
- 1 cup (80 grams) rolled oats – use gluten free oats for gluten free
- 1 cup (120 grams) raw walnuts, chopped
- ½ cup (30 grams) unsweetened coconut flakes
- ½ cup (60 grams) raw pepitas
- 1 tablespoon (14 grams) coconut oil, liquified
- 2 tablespoons (42 grams) agave nectar
- ⅛ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Preheat the oven to 300 degrees F and line one large baking sheet with parchment paper.
- In a large bowl combine the oats, walnuts, coconut, and pepitas.
- Add the agave nectar and spices to the liquified coconut oil and whisk together. Pour over the oat mixture and stir to combine. Add the vanilla and mix well.
- Spread the mixture onto the parchment-lined baking sheet and bake for 30 minutes, stirring every 10 minutes.
- Cool completely on the baking sheet before transferring the granola to an airtight container. Store at room temperature.
At first I was worried I left them in the oven for too long given the deep, orange color of the granola, but honestly, it turned out perfect! So delicious! And I wasn’t the only one who thought so. 😉