This is a super-easy, very basic autumn-spiced granola recipe… feel free to add nuts, dried fruits or even chocolate chips (but add the chocolate once the granola is cool!). I was looking for a lower-calorie granola to eat by the bowlful, so I left this plain. Delicious!
Pumpkin Pie Granola:
- 4.5 c. rolled oats
- 3/4 tsp. kosher salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. pumpkin pie spice
- just a dash of ground ginger (less than 1/8 tsp.)
- just a dash of ground cloves (less than 1/8 tsp.)
- 1/2 c. pumpkin puree (canned is fine)
- 1/4 c. applesauce (pref. unsweetened/homemade)
- 1/3 c. maple syrup
- 1/4 c. brown sugar
- 1 tsp. vanilla extract
Mix the oats and spices together in a large bowl. In a smaller bowl, mix together the wet ingredients, along with the brown sugar. Mix well, until sugar dissolves. Pour the wet mix into the oat mixture and combine until all the oats are “wet”.
Dump onto a baking sheet covered in parchment paper, spread out and bake in a preheated 325* oven for 45 minutes – 1 hour (depending on how toasty you like your granola. I’m a “well done” girl, myself; and went the whole hour). Stir at least 3 times while baking.
The granola will continue to harden as it cools. Cool completely, before storing in an airtight container. (Ball jars are perfect!).
My favorite way to enjoy it thus far is for breakfast, on top of a big bowl of plain Greek yogurt, and homemade unsweetened cinnamon applesauce.