Another day, another #PumpkinSpice recipe. I debated about posting this at all, but I’m honestly a little overwhelmed with how many recipes I have in my back pocket, waiting to be posted. I’ve been on a veritable recipe creating and testing spree, and there’s SO MUCH I want to share with you!! (Delicious things, like apple cake and Christmas cookies and rosemary beet hummus and French onion soup.) But my editorial calendar is all but booked for the entire month of December, and I still have a bunch of collaborations with some amazing brands coming up too. It’s going to be crazy!
But, if I’m being totally honest with myself, I wouldn’t have it any other way. I’m SO GRATEFUL to have my recipe-creating-mojo back (which is an actual thing, by the way), after a severely underwhelming and uninspired summer. I’m back at full force and I’m just LOVING every second of it!
So bear with me as I post one last pumpkin spice recipe before autumn is over. (Just a note – this granola is AMAZING with my pumpkin spice almond milk.) I have some delicious, non-pumpkin recipes coming your way soon, I promise! :)
Also, I wanted to share some #LinkLove because the blogosphere has been BLOWING UP with gorgeous recipes lately:
1 // The Awesome Green’s layered pumpkin fudge (OMG)
2 // Yummy Beet’s chocolate gingerbread petit fours (get in my belly)
3 // The First Mess’s ultimate vegan snack board (no words can describe)
4 // Top With Cinnamon’s squash and crispy kale bowls (#bowllife)
5 // And a special shout out to Ania + Duncan of Lazy Cat Kitchen for answering my frantic technical questions this morning, y’all are the best!!
- 2 Cups Rolled Oats
- ⅓ Cup Pumpkin Seeds (Pepitas)
- ⅓ Cup Sliced Almonds
- ⅓ Cup Chopped Pecans
- ¼ Cup Coconut Oil, melted
- ¼ Cup Maple Syrup
- 3 Tbs Pumpkin Purée
- 1 Tsp Cinnamon
- ¼ Tsp Nutmeg
- ⅛ Tsp Allspice
- ⅛ Tsp Cloves
- Preheat oven to 325 degrees F.
- In a bowl, mix dry ingredients until everything is evenly combined.
- In a smaller bowl, mix wet ingredients + spices until everything is evenly combined.
- Pour wet ingredients into the bowl of dry ingredients, mixing well until all the oats and nuts are evenly coated.
- On a baking sheet lined with parchment paper, bake granola for 12 minutes, checking often to prevent burning.
- Once you take the granola out of the oven, it will still be slightly soft. Let it cool for a few minutes to allow the sugars to harden, making it crunchy.
- Serve with your favorite plant milk or yogurt.