Pumpkin Pie Granola

This weekend was a weekend for resting and recuperating from colds, in our household.  However, that does not mean a break from baking, cooking, or projects.  I happened to have all of the ingredients for Pumpkin Pie Granola sitting around my kitchen and thus, this tasty creation was born.  The entire family loves to eat is dry as a snack, or on plain yogurt for breakfast.  I have a sneaking suspicion another batch will be made shortly, as it seems to be disappearing quickly.

 Granola is a great way to eat oats.  I personally love oatmeal, but Greta isn’t so fond of the texture.  Granola is perfect due to its crunchiness.

I swapped the normal cooking oil for two tablespoons of coconut oil.  This heavenly smelling oil remains solid, if your house is cool, until you heat it up.

 I had a couple small pumpkins that I will be using to roast, so I saved the seeds to add into the granola.  Just simply put the seeds into a colander and rinse well.  Then, add the raw seeds to the granola before baking.  I love making pumpkin seeds, but cannot bring myself to eat them by themselves – I find they are much better when added to other recipes.

 Golden raisins add a little chewy texture to this granola.  If you like them softer, add them after baking.  If you like your raisins slightly chewy and drier, add them before baking.

The pumpkin puree seems like it should make the granola too mushy, but trust me, after the correct baking time and cool down, it lends just the right amount of flavor without being too soggy.  The pumpkin pie spice is also a must – it will make your entire house smell autumnal-like and enticing.

It was such a beautiful weekend that Greta and I headed outdoors to spend some time time with her visiting cousins.  We took a stroll on the trail outside my in-laws’ house down to the park.  

Greta and Brownie were both a big help in the yard with leaf clean-up.  I wasn’t too much of a help either though, as I kept snapping photos.

Pumpkin Pie Granola

1. In a large bowl mix: 2 cups oats, 1 cup pumpkin seeds, and 1/4 cup toasted wheat germ.  Stir together 2 tablespoons coconut oil and 1/2 cup maple syrup; add to oat mixture.  Stir together: 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice; add to oat mixture.

2. Spread evenly onto a well-greased, large rimmed baking sheet.  Bake in a 300 degree oven for 30 to 35 minutes,or until lightly browned, stirring after 20 minutes.  Spread onto large pieces foil or large plates to cool, breaking up clumps.


Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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