Sunday, October 16, 2016

Pumpkin Spice Granola

With no shame, I fully admit that I'm one of those people that jumps on the pumpkin bandwagon as soon as that first leaf falls off the tree.
It's not just the cookies, pies, muffins and loaves that I like, I just like pumpkins in general.
I'm not too sure why I like them so much...maybe it's because it means that it's fall? Or that Halloween is coming? I don't know, but there's just something about them that makes me happy!

So needless to say, the last few weeks it's been all about pumpkin!
I've made a few dozen pumpkin muffins, a loaf (coming soon!) and this amazing Pumpkin Spice Granola!

So far, this is my favorite homemade granola recipe I've tried. Lauren gave it the thumbs up too. Olivia on the other hand, she's not a fan. But she's picky and doesn't like granola unless it's in the form of a sweet, chocolate covered bar...

This pumpkin spice granola is perfect in the yogurt, fruit and granola parfaits that I make for Lauren as a snack or a quick breakfast.
It's also good by the handful. But unless you have amazing will power, I don't recommend doing that because it's SO good and seriously addicting!

Pumpkin Spice Granola
Recipe adapted from Annie's Noms

3 cups rolled oats*
1/4 cup light brown sugar
1-1.5 tsp ground cinnamon
2 tsp pumpkin pie spice
1 tsp Watkins Pumpkin Spice Extract OR Watkins Maple Extract
1/4 cup vegetable/sunflower oil
1 tbsp maple syrup
1/2 cup pumpkin pureé, not pie filling
1/2 - 3/4 cup add ins (optional): pumpkin seeds, cranberries etc.

*I used one cup of large flaked oats and 2 cups of quick oats because I ran out of the larger oats. I suggest using the larger oats because they tend to "clump" together better.


Preheat oven to 325 degrees.

Line a baking tray with parchment paper.

Place oats, sugar, pumpkin pie spice and pumpkin spice extract into a large bowl and stir until the oats are coated.

Add in oil, maple syrup and pumpkin purée and mix until well combined and the pumpkin and oil has coated everything.

Place onto prepared baking tray and spread out evenly. It's not necessary to flatten the granola into one layer as you want some clumps of oats. Loosely spread it out to fill the baking tray.

Place in the oven for 35-45 minutes, taking out every 15 minutes to stir and make sure the oats toast evenly.

When the granola has darkened and is crisp to the touch, remove from oven and allow to cool completely.

If using add ins, mix in once cooled.

Can be stored in an airtight container, at room temperature for up to one week. If it lasts that long...

As much as I love pumpkin, I have to say, I'm not a fan of pumpkin spice lattes. But, if you are and you want to try making your own, here's a recipe for you to try. The latte also uses the same Watkins Pumpkin Spice Extract that I used in this granola.


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  1. Oh wow this sounds delish. Definitely will have to try it. I make granola too but this sounds even better. PS have you tried Pumpkin hot choc....yummy

    1. I've never tried pumpkin hot does pretty good!
      This is definitely a good granola recipe!