Pumpkin Spice Granola

I try not to, but every time my pantry granola stash runs low I have a strange sense of urgency to hurry up and make a new batch.  No idea why this is, but for some strange reason granola has that effect on me…I guess I just love having it around.  This seasonally-flavored batch is especially wonderful.  It’s great as pre- or post-workout fuel, a healthy mid-morning or afternoon snack (especially for my niece who adores it), or a festive addition to brunch for guests who arrive unexpectedly ravenous mid-morning on a Saturday (not that I’m talking to anyone in particular ;) ). 

For as much as I eat granola and as many variations that I make of it, I’m surprised that this is only the second recipe for granola that I’m sharing here.  Here’s my first granola recipe…but be nice, I had only been blogging for two months then, and my pictures definitely left a lot to be desired, lol! 

A Note on the Sweetness:  I used 3/4 cup of brown sugar in this recipe and it passed the Mike test, who likes his cereals on the sweet side.  I don’t like my stuff quite as sweet and I would be happy with just 1/2 cup.  Of course you can reduce the amount of sugar even more, or omit it altogether if you prefer.

Pumpkin Spice Granola

Yields about 7 cups, or 14 (1/2 cup) servings

1 cup pumpkin puree

1/4 cup plus 2 tablespoons virgin coconut oil (or canola oil)

3/4 cup brown sugar, lightly packed

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

A slightly heaping 1/4 teaspoon salt

2 teaspoons pure vanilla extract

5 cups rolled oats

2 cups raw, unsalted sunflower seeds (or any raw, unsalted seeds or nuts)

Preheat oven to 350F.

Combine pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat; bring to a simmer, whisking occasionally to break up any clumps of brown sugar, then turn off heat.  Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.

Spread in an even layer on a large baking sheet and bake for about 40 to 50 minutes or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.  Cool completely, and then store in an airtight container at room temperature for up to 3 months.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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