If you don’t make your own granola you are really missing out. Not only is it super tasty and you can add any random ingredients you have in your pantry but it’s WAY cheaper than what you buy at the grocery store. To keep with the fall theme I have had going in my kitchen this past week I opted for Pumpkin Granola with cinnamon, brown sugar, and assorted nuts.
I don’t know about you but I am on a major winter squash kick lately! Between pumpkin, butternut squash, and acorn squash it seems like every day I am roasting something new and saving the yummy seeds to bake later as a snack.
What I love most about this recipe is you can tailor it to your liking. Don’t like walnuts but love pistachios? Go for it! Want more spice? Throw in some nutmeg!
No matter what combo you decide to use get ready to have your kitchen smell AMAZING as the granola bakes away in the oven.
- 3 cups whole grain rolled oats
- 1 cup chopped nuts - I used a mix of pecans, walnuts, and almonds
- ½ cup coconut flakes
- ½ teaspoon pink Himalayan salt
- 1½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup agave nectar (or honey)
- ¼ cup brown sugar
- ⅓ cup oil
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree (not pumpkin pie filling - you can use the canned or homemade)
- Line a baking sheet with parchment paper.
- In a large bowl combine oats, nuts, coconut, salt, cinnamon, and pumpkin pie spice.
- In another bowl whisk together agave nectar, brown sugar, oil, vanilla, and pumpkin.
- Pour the wet mixture mixture over the oats mixture and stir to coat completely.
- Spread the mixture evenly onto the baking sheet.
- Bake for 15 minutes, stir, and place back in the oven.
- Continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is golden and no longer wet (approx 40-60 minutes depending on your oven)
- Allow to cool completely and store in an airtight container.
Granola will last approx. 2 weeks if stored properly