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!!
Pumpkin Spice Granola
- 2 Cups Rolled Oats
- 1/3 Cup Pumpkin Seeds Pepitas
- 1/3 Cup Sliced Almonds
- 1/3 Cup Chopped Pecans
Wet Ingredient Mix
- 1/4 Cup Coconut Oil melted
- 1/4 Cup Maple Syrup
- 3 Tbs Pumpkin Purée
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/8 Tsp Allspice
- 1/8 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.
valentina | sweet kabochaNovember 17, 2016 at 11:26 am
I love granola, and it’s been a while from my latest one….it’s time to bake some again! Thanks for the inspiration ^_^
SarahNovember 17, 2016 at 1:24 pm
:D Thanks Valentina!
KatrinaNovember 17, 2016 at 7:00 pm
I love the sound of this granola! Such a delicious treat!
SarahNovember 17, 2016 at 9:08 pm
Thanks Katrina!! :D
Casey the College CeliacNovember 18, 2016 at 12:51 am
Pumpkin and homemade granola is a necessary combo when fall comes around! I just love well pumpkin can bind ingredients together – crunchy clusters are my fave ;)
SarahNovember 18, 2016 at 1:54 pm
I’m in the granola clusters camp too! They’re the best! :)
Natalie | Feasting on FruitNovember 18, 2016 at 10:24 am
What?? I actually guessed the PSG correctly!?! No way! My goodness does it look marvelous, these photos are glowing with granola goodness. And simple too which I always love :)
SarahNovember 18, 2016 at 1:55 pm
Hahaha yes you guessed right!! You win a free virtual hug!! :D
traci | Vanilla And BeanNovember 18, 2016 at 6:25 pm
One of my favorite things about fall is pumpkin granola! It’s gorgeous Sarah! I love this time of year! xo
SarahNovember 19, 2016 at 7:45 pm
I love this time of year too!! :) Thanks Traci <3
SonjaNovember 20, 2016 at 12:56 pm
So, so, so good, just made it for our Sunday breakfast with plain fat yogurt…..love the pumpkin twist, thank your for inspiration
SarahNovember 21, 2016 at 12:48 pm
I’m so glad you liked it Sonja!! Reading your note made my day!! :D
SheilaOctober 13, 2018 at 8:48 pm
Can I use roasted pumpkin seeds?
SarahOctober 13, 2018 at 10:45 pm
Hi Sheila, I haven’t tested this recipe with roasted pumpkin seeds, so I can’t really answer this question as well as I’d like to. I would imagine they’d taste a little burnt from being twice baked. However, feel free to sub in any other raw nut (i.e. walnuts, cashews, pecans) instead of the pumpkin seeds! :) Hope this helps!