Pumpkin Spice Granola
This Pumpkin Spice Granola is my way of welcoming the cooler weather and if I do say so myself, it’s perfect paired with a piping hot cup of coffee or tea for a light morning breakfast. This might be my favorite homemade granola yet.
There is no denying fall is in the air. But then again, it’s kind of hard to deny summer is over when you wake up to snow covering the mountains and the backyard is covered in a sheet of frost. Yup, that was the case end last Friday. SNOW IN SEPTEMBER! It makes me downright giddy. As unpopular as it might be, I can’t help but get excited. I love winter and I’m ready to bust out my snowboard gear and my winter uniform of tights, boots and all the cozy sweaters.
It’s also this time of year that I start to crave warming foods- soups, roasted vegetables, heartier salads and I get an itch to bake anything and everything. Granola is one of my favorite things to make when I’m in the mood to make. It’s relatively healthy and homemade granola is unparalleled to anything off the grocery store shelf. It’s a breeze to make, it’s customizable to what ingredients you have on hand and it’s equally delicious over yogurt, covered in milk or eaten out of hand when a pang of hunger hits.
Yep, I love me some homemade granola.
This Pumpkin Spice Granola version is my ode to not only one of my favorite things to make but the time of year that I love so damn much. I can’t begin to tell you how amazing this granola smells when it’s in the oven. The cinnamon, the cloves, the nutmeg…the toasted seeds and nuts. The maple! It’s heaven you guys. Fall inspired heaven.
The granola is a pretty great canvas to add whatever you’re craving. I’ve been digging the raisins and sliced banana combo though I will tell you I had a small bowl for dessert last week and added a handful of dried cranberries and mini chocolate chips.
Happy Tuesday and thanks for reading! xo, KelleyPrint
- 3 cups old fashioned oats
- 1 cup raw pumpkin seeds
- 1 cup unsweetened coconut
- 1/2 cup slivered almonds
- 1/2 cup roughly chopped walnuts
- 1/3 cup good olive oil
- 1/3 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon kosher salt
- 1 beaten egg white
- Preheat oven to 300F degrees.
- Line a large baking sheet with parchment or a silicone baking mat.
- In a large bowl combine oats, pumpkin seeds, coconut, almonds and walnuts; set aside.
- In a small bowl combine olive oil and maple syrup; use a fork or whisk to whip the two until emulsified and thick. Add vanilla extract, pumpkin spice and kosher salt. Add the maple mixture into the oat mixture and stir to evenly coat. Stir in the beaten egg.
- Transfer the granola mixture to the lined baking sheet and gently press down into one big mass. Bake granola in preheated oven for 30-40 minutes, turning the granola every 10 or 15 minutes but don’t stir the granola.
- When the granola is golden, remove from oven and let cool completely on a baking rack. Break granola into clusters and store in an airtight glass container or plastic bag. Granola will store at room temperature for 1-2 weeks.
ps- the egg white is optional but it’s an awesome addition as it allows the granola to make awesome little clusters.