I opened my first can of pumpkin this weekend. And carved a real pumpkin. AND bought ridiculously expensive honey crisp apples. It’s officially fall, y’all! I put everyone’s favorite autumn squash to good use in this Pumpkin Spice Granola.
I’ve said it before and I’ll say it again, I don’t like Pumpkin Spice Lattes. I know, I know. Someone ought to take my fall card away. I’m just not into sickly sweet, heavy beverages that sit in my tummy like a ton of bricks. Saddest of all, it doesn’t actually contain any pumpkin!! Don’t worry, I hook up you with some of the good stuff in this recipe.
Rather than spiking my morning Joe with traditional fall spices, I tossed them into some crunchy granola. Still get cinnamon-y, clove-y goodness at breakfast, without all the sugar, dairy, and jitter-inducing espresso. Sounds like a way better way to start the day!
Granola is one of my favorite make-ahead breakfasts. It’s dead simple, can be customized to whatever’s currently in the pantry, and approximately a gajillion times cheaper than the fancy store-bought brands. Not to mention way healthier!!
This granola is oil-free, refined sugar free, of course vegan, and can easily be grain–free and paleo. Oh, and it doesn’t taste like cardboard! MAGIC!
Move over PSL, there’s a new pumpkin breakfast in town.
Pumpkins and spice and everything nice! Kick any autumn day off right with a sprinkle of Pumpkin Spice Granola.
Ingredients
- 1¼ cups oats (sub coconut flakes for grain free)
- 1½ cups chopped nuts (I recommend almonds, pecans, & walnuts)
- ¼ cup sunflower seeds (or pepitas)
- ¼ cup chopped dates (or raisins)
- ¼ cup pumpkin puree
- ¼ cup maple syrup (or other liquid sweetener)
- 2 tsp. vanilla extract
- 1 Tbs. pumpkin pie spice
- 1/8 tsp. salt
Instructions
- Preheat oven to 300 degrees F.
- Mix dry ingredients on a large bowl. In a separate small bowl, whisk together pumpkin, maple, vanilla, and spices. Pour the wet into the dry and stir well.
- Spread the mixture onto a cookie sheet lined with parchment paper and cook for 20 minutes.
- Very carefully flip or stir the mixture. (You can control the size and amount of clusters at this point. More stirring, less clusters. Careful flipping, more clusters.)
- Return to oven and bake another 15-20 minutes. Remove from oven and allow to cool completely before stirring. Store in an airtight container.