FAVORITE PUMPKIN GRANOLA
Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.
Provided by Lindsay
Categories Snack
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
- Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
- Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.
Nutrition Facts : Calories 347 calories, Sugar 12 g, Sodium 262.4 mg, Fat 20.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 4.9 g, Protein 6.2 g, Cholesterol 0 mg
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
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.
Provided by betsygoldstein
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
- 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.
- Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
- Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 55.9 g, Fat 8.6 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 0.9 g, Sodium 6.1 mg, Sugar 32.3 g
EASY PUMPKIN GRANOLA
Delicious fall spin on granola cereal. Perfect for morning breakfast with cold or hot milk, or as an on-the-go snack!
Provided by RichFoods
Categories Breakfast
Time 1h10m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine wet ingredients; set aside.
- In a large bowl, combine dry ingredients, whisk to combine.
- Pour wet ingredients into dry ingredients; stir to mix thoroughly. Let sit 30 minutes to give the oats time to soak in the moisture.
- Heat oven to 300.
- Pour granola mixture into two jelly roll pans, lined with parchment paper.
- Bake 30 minutes. Turn off the oven, and let the pans cool in the oven until you can remove them without needing an oven mitt.
- Remove baking sheets from oven. If the granola is still a bit sticky, let it dry on the counter before storing in a sealed plastic container.
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PUMPKIN GRANOLA RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.8/5 (4)Total Time 55 minsEstimated Reading Time 2 mins
- In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
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4/5 (2)Total Time 1 hr 40 minsCategory BreakfastCalories 326 per serving
- In a large bowl, whisk together ingredients from sugar to salt. Stir in the pumpkin puree. Then stir in the oats, seeds, and nuts.
- Spread out in an even layer on a baking sheet. Bake for about 90 minutes, stirring occasionally. Let cool completely and stir in the dried cranberries. Store in an airtight container in a cool dry place for up to 2 weeks.
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- In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
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