Soft-Baked Pumpkin Pie Granola
Homemade spiced granola gets a pumpkin flair thanks to real pumpkin, and sweetened with brown sugar and maple syrup. Not your ordinary crunchy granola-- this stuff is soft like pie!
Servings: 12 servings
Ingredients
- 2 and 1/2 cups old fashioned oats not quick oats
- 1 and 1/4 cup nuts*
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- ¼ cup firmly packed brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 5 Tablespoons coconut oil melted
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 250ºF. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a large bowl, toss together oats, nuts, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a medium size bowl, whisk together the pumpkin, brown sugar, maple syrup, and vanilla extract. Pour mixture over oat mixture and stir to coat evenly.
- Pour the melted coconut oil over coated oat mixture until evenly distributed. Spread granola onto prepared baking sheet and bake for 1 hour and 15 minutes, stirring after each 15 minute increment. Do not stir after the last 15 minutes. Allow to cool on baking sheet.
- When granola is completely cool, break up into desired sized pieces. Granola stays fresh in an airtight container at room temperature up to 5 days. Because of the pumpkin, granola will lose its crunch over time.
Notes
*I used whole pecans and slivered almonds, because that's what I had on hand. Feel free to use whatever type of nuts you prefer.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
