PUMPKIN MAPLE PECAN GRANOLA
Steps:
- Preheat oven to 340 degrees F (171 C).
- Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 170 kcal, Carbohydrate 16.9 g, Protein 3.4 g, Fat 10.7 g, SaturatedFat 3.5 g, Sodium 2 mg, Fiber 2.5 g, Sugar 6 g
PUMPKIN PIE-SPICED GRANOLA
Steps:
- Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat., Spread evenly into 2 greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.
Nutrition Facts : Calories 395 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 55g carbohydrate (24g sugars, Fiber 6g fiber), Protein 10g protein.
PUMPKIN CRUNCH PIE
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h5m
Number Of Ingredients 16
Steps:
- Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
- Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
- While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
- Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
- Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
CRUNCHY GRANOLA
Steps:
- In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.
Nutrition Facts : Calories 1148 calories, Fat 57g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 158g carbohydrate (95g sugars, Fiber 12g fiber), Protein 22g protein.
CRUNCHY PUMPKIN PIE GRANOLA
"This recipe is a nice deviation from traditional recipes because it brings a little extra sweet flavor to your granola, which is perfect to celebrate the fall." It is also a great trail mix if put in a baggy and taken on a hike.
Provided by Stormy Stewart
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
- 2. Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
- 3. Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
- 4. Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container
More about "crunchy pumpkin pie granola recipes"
CRUNCHY PUMPKIN GRANOLA - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Estimated Reading Time 5 mins
- Preheat the oven to 350°F (180°C)/fan oven 320°F (160°C). And either spray a baking sheet with non-stick oil, or use parchment paper, or a silicone mat.
- In a large bowl whisk the pumpkin puree with maple syrup and pure vanilla extract. To that, add your nuts and seeds (if your oven is extra hot, add them later as they can get burnt easily).
- Add in the oats, pumpkin pie spice, cinnamon, and salt (this granola is meant to be sweet and salty at the same time).
PUMPKIN SPICE GRANOLA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (3)Total Time 1 hr 45 minsServings 16Calories 337 per serving
- Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet., In a large bowl, stir together the oats, pumpkin seeds, pecans, flaxseeds, and dry milk.
- In a medium bowl, stir together the pumpkin, brown sugar, oil, salt, and spices., Pour the pumpkin mixture over the oat mixture and stir until the granola is evenly moistened., Spread the granola out on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes.
- Remove from the oven and let cool completely., Pour the granola into a large bowl and mix in the raisins and crystallized ginger.
- Transfer to an airtight container to store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.
CRUNCHY PUMPKIN SPICE GRANOLA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (5)Category SnacksCuisine AmericanTotal Time 1 hr
- Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
- In a medium bowl, whisk the egg whites for about 1 minute. Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
- Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.
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