Pumpkin Spice Granola
This pumpkin spice granola blends hearty oats, crunchy pecans, pumpkin seeds, and sunflower seeds with sweet honey and tropical coconut. It’s a cozy, autumn-inspired treat perfect for breakfast or snacking.
Equipment
- baking sheet
- mixing bowl
- sauce pan
Ingredients
For the Syrup
- ½ cup unsalted butter
- ½ cup canned pumpkin puree
- ¾ cup pure maple syrup
- ¼ cup light brown sugar
- ¼ cup honey
- 1 tbsp molasses
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
For the Granola
- 3 cups old-fashioned rolled oats
- 1 cup pecans
- ½ cup sliced almonds
- ½ cup pepitas pumpkin seeds
- ½ cup sunflower seeds
- ½ cup unsweetened shredded coconut
Instructions
- Preheat oven to 300°F.
- In a small saucepan, combine the butter, pumpkin puree, maple syrup, brown sugar, honey, molasses, vanilla extract, cinnamon, ginger, nutmeg, and salt. Place over medium-low heat and stir occasionally while the mixture melts together and everything becomes incorporated.
- While the syrup is heating, mix together the rolled oats, pecans, almonds, pepitas, sunflower seeds, shredded coconut, and wheat germ in a large bowl.
- When the syrup is melted and the sugar is dissolved, remove from heat and pour over granola. Stir to combine and evenly coat.
- Spread granola on two large rimmed baking sheets and place in preheated oven for 45-60 minutes. Stir granola every 10 minutes to ensure the mixture is evenly drying. When done, the granola should feel dry and not clump together easily.
- Remove from oven and let cool for 1 hour.