Breakfast | Dairy Free | Snacks

Pumpkin Pie Granola

November 22, 2015

Pumpkin Pie Granola

So what do you do with extra pumpkin puree that you have in your fridge?  Why Pumpkin Granola of course.  It’s super easy and quick and you can enjoy it guilt free any time of day and for many days after! My two favorite ways to eat this is on top of some cinnamon Greek Yogurt or with milk poured on top, like cereal.  So it you are craving that pumpkin pie flavor but trying to make a healthier choice, keep a bowl of this on hand during the holidays.

Pumpkin Pie Granola

Preheat your oven to 350 degrees.

Mix all your oats, puffed rice, and chopped pecans together in a mixing bowl.

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In a separate bowl, mix your melted coconut oil, almond butter, honey, pumpkin puree, spices, and salt until smooth.

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Pour your pumpkin mixture over the oat mixture and stir completely until everything is coated.

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 Line a baking sheet with parchment paper and spread the granola out evenly on the baking sheet.  Bake for 25 minutes.

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 Take it out and sprinkle the crasins on top and give it all a little stir.  

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Let the granola cool uncovered completely.  This will help it crunch up a bit.  Store in an air tight container for up to a week or so.  Mine never lasts that long so I really don’t know how long it could go! 🙂

Pumpkin Pie Granola

Pumpkin Pie Granola

Pumpkin Pie Granola

Ingredients

  • 3 C rolled oats
  • 21/2 C puffed rice
  • 1/2 C chopped pecans
  • 1/4 C coconut oil melted
  • 1/4 C almond butter
  • 1/2 C honey
  • 1/3 C pumpkin puree
  • 1 1/2 t pumpkin pie spice
  • 1/8 t ground cloves
  • 1/8 t kosher salt
  • 3/4 C crasins

Instructions

  1. Preheat your oven to 350 degrees.
  2. Mix all your oats, puffed rice, and chopped pecans together in a mixing bowl.
  3. In a separate bowl, mix your melted coconut oil, almond butter, honey, pumpkin puree, spices, and salt until smooth.
  4. Pour your pumpkin mixture over the oat mixture and stir completely until everything is coated. Line a baking sheet with parchment paper and spread the granola out evenly on the baking sheet. Bake for 25 minutes. Take it out and sprinkle the crasins on top and give it all a little stir. Let the granola cool uncovered completely. This will help it crunch up a bit.
  5. Store in an air tight container for up to a week or so.
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