I totally get that spring is almost over and summer is right around the corner . I don't really expect you to make this granola right now, but here's the thing. When autumn rolls around, pumpkin spice everything pops up everywhere. And honestly, it's easy to overlook recipes flavored with the spices of pumpkin pie when every other food blogger is posting recipes about said spices. So do yourself a favor and bookmark this incredible granola recipe for the fall before your overwhelmed with pumpkin spice recipes. You'll be so glad you did.
Ingredients
1/2 cup pumpkin puree
1/4 cup honey or maple syrup
6 tablespoons coconut oil, melted
1 teaspoon pumpkin spice
1/2 teaspoon sea salt
3 cups rolled oats
1/2 cup chopped pecans
1 cup slivered almonds or pumpkin seeds
1/2 cup dried cranberries
1/4 cup honey or maple syrup
6 tablespoons coconut oil, melted
1 teaspoon pumpkin spice
1/2 teaspoon sea salt
3 cups rolled oats
1/2 cup chopped pecans
1 cup slivered almonds or pumpkin seeds
1/2 cup dried cranberries
Preparation
- Preheat oven to 350° F. In a large mixing bowl, combine pumpkin puree, honey, coconut oil, pumpkin spice and salt. Add the oats, pecans and almonds. Stir well to evenly coat the mixture.
- Pour the granola mixture onto a parchment-lined baking sheet and bake for 30 to 35 minutes, or until the granola is golden and crunchy. Stir the mixture once or twice while baking to encourage even browning.
- Remove from the oven and add the cranberries. Allow the granola to cool completely before storing in an airtight container at room temperature.
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