Homemade Pumpkin Spice Granola is perfect for keeping on hand for quick breakfasts throughout the week!
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. I have 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-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!
- 1 cup pumpkin puree
- 6 tablespoons virgin coconut oil (or avocado oil)
- ¾ cup brown sugar, lightly packed (or coconut sugar)
- 1¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ¼ + ⅛ teaspoon salt
- 2 teaspoons pure vanilla extract
- 5 cups old-fashioned rolled oats
- 2 cups raw, unsalted sunflower seeds (or any raw, unsalted seeds or nuts)
- Preheat oven to 350F.
- Combine the 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, and then turn off the heat. Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.
- Spread the mixture 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.