This extra crunchy Pumpkin Spice Granola is flavorful, lightly sweet, and loaded with pumpkin seeds
and dried cranberries. It's perfect sprinkled over a bowl of yogurt, or just eaten by the handful!Happy Monday and welcome to Pumpkin Week! If you've been reading my blog for awhile then you know how much I love all things pumpkin. I'm really excited to be joining a group of my blogger friends to focus on all pumpkin recipes, all week long. From drinks to snacks, main dishes to desserts, we will be sharing amazing recipes with you for the next 5 days!
Today I'm sharing this Pumpkin Spice Granola because, well, it's simply amazing. It's incredibly easy to make, healthy, delicious, and is perfect for breakfast or as a snack. I love it sprinkled over yogurt, but it's easy to eat it by the handful as well.
Be sure to scroll down to the end of this post to get more #PumpkinWeek recipes from my friends! I'll be back on Wednesday sharing a fun pumpkin dessert that you won't want to miss!
Pumpkin Spice Granola
Author: Sarah Bates | The Chef Next Door
Makes about 4 cups
Print this recipe
1 cup pumpkin puree
1/4 cup light brown sugar
2 Tablespoons vegetable oil
2 Tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 cups old fashioned rolled oats
1/2 cup pepitas (raw shelled pumpkin seeds)
1/2 cup dried cranberries
Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
To a small saucepan, add the pumpkin, brown sugar, oil, syrup, vanilla, pumpkin pie spice, and salt. Stir and cook over medium heat for about 5 minutes, or until the mixture has heated through and the sugar has dissolved.
In a large bowl combine the oats and pepitas. Pour the pumpkin mixture over the oat mixture and stir well until everything is evenly coated.
Spread the oat mixture in an even layer on the prepared baking sheet. Bake for 60 minutes, stirring the oats after 30 minutes, until browned.
Remove from the oven and immediately sprinkle with the dried cranberries. Stir, then allow the granola to cool. Once cool, store the granola in a jar with a tight fitting lid or an airtight container.
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