Breakfast

Pumpkin Spice Granola

This pumpkin granola is a simple, low-sugar way to get your pumpkin-spice on all season long!

I was never a huge granola fan until our honeymoon in Italy two summers ago. I always thought of it as oatmeal but too sweet and too crunchy (I’m more of a creamy-texture fan). But then we traveled around Italy and that notion totally changed. Every morning I’d enjoy homemade, unsweetened granola on top of plain creamy yogurt, drizzled with fresh honey and of course a cappuccino on the side. I came to adore this just slightly-sweet breakfast and went on a search for a similar granola back in the states.

While I have my go-to store brands, I wanted to try my hand at making a simple homemade version with the flavors of Fall. Enter in this pumpkin spice granola. I kept things simple (per usual) using just oats and chia seeds, but this would also be delicious with toasted almonds and dried cranberries.

Note that this is not an overly sweet granola – which is the way I prefer it. But once you combine it with creamy Greek yogurt and a drizzle of honey or almond butter (or both) it becomes just the right amount of sweet. However, if you like your granola on the sweeter side, I think dried cranberries would be the perfect addition!

As this recipe only uses 3 tablespoons of pumpkin puree, here are some recipes to use up the leftovers:

 

So here’s a toast to filling your house with toasty, pumpkin spice smells!   

Pumpkin Spice Granola

Print Recipe
Serves: 13 Cooking Time: 20 min

Ingredients

  • 3 cups rolled oats
  • 2 tablespoons canned pumpkin
  • ¼ cup chia seeds
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup
  • ½ tsp salt
  • 1/3 cup canola oil
  • Optional ¼ cup of pecans, walnuts, almonds, or dried cranberries

Instructions

1

Preheat oven to 325 F and grease large baking sheet (I usually cover my sheet with foil or parchment paper and then cover with cooking spray).

2

Combine oats, chia seeds, and pumpkin pie spice in a large mixing bowl. If using nuts, add these in now. Set aside.

3

In a medium saucepan over low heat, combine maple syrup, oil, vanilla, and canned pumpkin. Cook 3-4 minutes, stirring occasionally.

4

Pour pumpkin mixture over the oat mixture and stir well to combine.

5

Pour granola mixture onto prepared baking sheet and spread evenly.

6

Bake for 20 minutes, or until oats are golden brown. Turn baking sheet half way through. If you like your granola clumpy, do not stir during baking; otherwise stir at the halfway mark.

7

Allow to cool completely before storing.

Notes

Nutrition for 1/4 cup: 163 calories, 1 gram saturated fat, 20 grams carbohydrate, 3 grams fiber, 6 grams sugar, 4 grams protein

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8 Comments

  • Reply
    Ginger
    October 17, 2017 at 12:09 pm

    I’m totally making this – so fun for fall!

    • Reply
      The Healthy Toast
      October 17, 2017 at 7:27 pm

      Let me know how it goes for you!

  • Reply
    Tara | Treble in the Kitchen
    October 17, 2017 at 3:23 pm

    I have been craving fresh, homemade, crisp granola! Yum!

    • Reply
      The Healthy Toast
      October 17, 2017 at 7:27 pm

      Thanks Tara! Hope you get your granola on soon 🙂

  • Reply
    Christina
    October 19, 2017 at 10:16 am

    Yeah, I’m gonna have to make this ASAP because YUM!

    • Reply
      The Healthy Toast
      October 23, 2017 at 9:52 pm

      Definitely do! Your stomach will be very happy with you 😉

  • Reply
    Jenny Shea Rawn
    October 21, 2017 at 1:55 pm

    This looks great – perfect for weekday mornings! Been wanting to make homemade granola recently – can’t wait to try this.

    • Reply
      The Healthy Toast
      October 23, 2017 at 9:52 pm

      It’s definitely been great to have for breakfast and for snacks! Hope you give it a try Jenny!

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