Baked Pumpkin Granola Recipe

A healthy breakfast that tastes like a treat! This Baked Pumpkin Granola Recipe is brimming with fall flavor and crunchy appeal.

One of my very favorite things to eat for breakfast is thick plain greek yogurt with crunchy homemade granola sprinkled over the top.

I never get tired of that.

The tart creamy quality of the yogurt pulls out the sweetness of the granola like nothing else.

Today I’m sharing a seasonal homemade granola recipe that is just as easy to make as my other granola recipes, yet with the rustic intensity of fall.

I mixed old-fashioned oats with almonds and pepitas (pumpkin seeds) then topped it with a blend of pumpkin puree, maple syrup, vanilla, and aromatic spices.

Simply toss to coat the oats and nuts and spread out the mixture and bake.

The oats and nuts crisp in the oven baking a thin layer of spiced-pumpkin on each piece.

You can store this Baked Pumpkin Granola Recipe for 3-4 weeks, but I guarantee it won’t last that long once your family smells it.

It’s probably best to make two batches of this Baked Pumpkin Granola Recipe. One for you, and one for everybody else!

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Baked Pumpkin Granola Recipe

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Baked Pumpkin Granola Recipe - An easy homemade granola recipe with intense fall flavor! This healthy breakfast is great served with yogurt or milk.

Servings: 5 cups

Ingredients

• 2 cups old-fashioned oats
• 3/4 cup sliced almonds
• 3/4 cup pepitas (pumpkin seeds)
• 1/3 cup pumpkin puree
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 3/4 teaspoon salt
• 3/4 cup dried cranberries

Instructions

• Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment paper. Pour the oats, almonds, and pepitas on the baking sheet.
• Then whisk the pumpkin puree, maple syrup, vanilla, spices, and salt together. Pour over the oats and mix by hand to thoroughly coat the oats and nut mixture. Spread the mixture in a thin even layer over the baking sheet and bake for 20 minutes.
• After 20 minutes flip and mix the granola, then spread back out and bake another 20 minutes. Once out of the oven, toss in the dried cranberries and cool. Store in an air-tight container for up to 3 weeks.

Nutrition

Serving: 1g, Calories: 393kcal, Carbohydrates: 58g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Sodium: 355mg, Potassium: 398mg, Fiber: 7g, Sugar: 26g, Vitamin A: 2540IU, Vitamin C: 0.9mg, Calcium: 96mg, Iron: 3.3mg

Course: Breakfast, Snack

Cuisine: American

Author: Sommer Collier

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