The BEST Pumpkin Spice Granola

The BEST Pumpkin Spice Granola Recipe

I adore granola and we know I love pumpkin, so this seemed the perfect thing to make. Although it doesn't actually have pumpkin in it, with the pumpkin spice and the pumpkin seeds it tastes very much pumpkin-y and makes a great fall granola.

I took my regular granola recipe that I make all the time and spiced it up! It's easy to substitute things - if you don't like walnuts, you can use any nut. If you don't like coconut, omit it. If you'd rather use a different oil, you can certainly substitute it. Granola is very forgiving. The brown sugar and maple syrup add a nice, deep, fall flavor that makes a great compliment to the spices.

Pumpkin Spice Granola

3 cup rolled oats {not instant}
1 cup walnuts, chopped coarse
1/2 cup unsweetened shredded coconut
1/2 cup raw pepitas
1/3 cup vegetable oil
1/4 cup maple syrup
1/4 cup brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/2 - 3/4 cup dried cranberries

Preheat the oven to 325 degrees Fahrenheit. Prepare a large rimmed baking sheet with either parchment paper or a sil-pat mat to keep the mixture from sticking.

Mix the oats, walnuts, pepitas and coconut together in a large bowl. Heat the oil, maple syrup and brown sugar in a small saucepan over medium-low, until warmed through. Stir in the spices. Pour the oil mixture over the dry ingredients, and stir and toss with a rubber spatula to coat thoroughly.

Spread the mixture in the prepared baking sheet, keeping it as even as possible. Bake for 15 - 25 minutes, or until the granola is lightly browned, stirring with a rubber spatula every 5 minutes.

Remove the pan from the oven and add the cranberries, tossing to incorporate. Let the pan cool to room temperature on a wire rack, about 45 minutes to an hour. Loosen the dried granola with the spatula and transfer to an airtight container to store for up to 7 days. For longer storage, store in a freezer-safe container in the freezer.

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