Pumpkin Pie Granola Sweetened with Maple or Date Syrup
Pumpkin pie granola is a great way to get excited about fall. When you open the granola jar, you'll think for an instant that you actually took the leftover pumpkin pie out of the fridge. Feel free to adjust the level of pumpkin pie seasonings to your own taste buds.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups oats (not quick cooking)
- 1 ½ cups chopped pecans (or nut of your choice)
- ½ cup pepitas or hulled pumpkin seeds
- ½ cup unsweetened shredded coconut or coconut chips (optional)
- 1.5 teaspoons kosher salt
- 1/3 cup canned pumpkin (not pumpkin pie filling)
- ½ cup olive oil (can use canola if you would like)
- ½ cup maple or date syrup
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 3 teaspoons cinnamon
- 1 teaspoon dried ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
Instructions
- 1
Preheat oven to 325 degrees, or 300 convect.
- 2
Have two sheet pans ready, lined with silicone mats or parchment paper (optional).
- 3
In a large bowl, stir together the first five ingredients – oats, coconut, pumpkin seeds, nuts, and salt
- 4
In a smaller bowl, stir together the pumpkin puree, oil, maple or date syrup, honey, vanilla extract along with the cinnamon, ginger, allspice, cloves, nutmeg, and cardamom, if using. After blending it all together give it a taste and see if you like the pumpkin flavor. If all is to your liking, add this mixture to the larger bowl and combine well.
- 5
Spread in an even layer on the two sheet pans. Bake for approximately 30 minutes, stirring every 10 minutes or so. Note the color before you place the pans in the oven – it’s done when it has noticeably darkened. It will be soft when you first take it out. Let it cool on the sheet pans. It will harden and form clusters as it does. Store in a glass jar, cereal holder, or sealable plastic bag.