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http://mirjamskitchenyodel.com fall pumpkin granola with maple and small pumpkin decoration

Fall Pumpkin Granola

Mirjam's Kitchen Yodel
Start your morning right with this incredible Fall Pumpkin Granola! Enjoy this easy, healthy, homemade granola for breakfast or a snack. It is filled with toasty nuts, notes of cinnamon and maple, and is packed with pumpkin flavor. Happiness on a spoon!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American, European
Servings 20
Calories 304 kcal

Equipment

Kitchen scale
Mixing bowl
Baking sheet
Silicone baking mat

Ingredients
 
 

  • 450 g Rolled oats
  • 100 g Coconut flakes sweetened or unsweetened
  • 100 g Pecans chopped
  • 100 g Pumpkin seeds Pepita
  • 80 g Sunflower seeds
  • 40 g Coconut sugar
  • 200 g Coconut oil melted
  • 100 g Pumpkin puree
  • 50 g Maple syrup
  • 4 tsp Pumpkin Pie spice
  • 2 tsp Maple extract
  • 1 tsp Ground cinnamon
  • ½ tsp Salt
  • Cranberries dried

Instructions
 

  • Preheat the oven to 350°F or 180°C. Line a big baking sheet with a silicone baking mat or parchment paper. Set aside.
  • Use a large mixing bowl and add the rolled oats, coconut flakes, pecans, pumpkin seeds, sunflower seeds, and coconut sugar. Mix it all up.
  • Add the coconut oil to a smaller bowl and slowly melt it in the microwave. I usually use the soften/melt setting.
  • Then add the pumpkin puree, maple syrup, maple extract, pumpkin pie spice, ground cinnamon, and salt to the coconut oil and carefully mix it together.
  • Pour over dry ingredients and mix until everything is moistend.

  • Transfer the oats to the lined baking sheet and spread them evenly. You want to ensure an even layer of oats on the whole sheet; otherwise, they might bake too fast and burn.
  • Bake for 20-30 minutes. Make sure to stir the granola every 10 minutes to prevent burning.
  • Let the granola cool completely. The granola gets crunchier as it cools. Then add some dried cranberries to it if you like.
  • Then fill the granola into an airtight container. It will stay good for up to a month at room temperature.

    Notes

    Substitutes:
    ➙ If you don't like shredded coconut, simply leave it out and use grapeseed oil instead of coconut oil.
    ➙ Don't have cranberries on hand or are not a fan of them. Use raisins instead, or leave them out altogether.
    ➙ Can't find Pumpkin Pepita seeds; add more pecans instead.
    ➙ If you like more sweetness in your Fall Pumpkin Granola, add some chocolate chips to the completely cooled granola.
    ➙ Think chocolate granola sounds good; I think so too! Adding two tablespoons of cocoa powder with the wet ingredients will make this granola nice and chocolatey.

    Nutrition

    Calories: 304kcalCarbohydrates: 23gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 67mgPotassium: 214mgFiber: 4gSugar: 4gVitamin A: 785IUVitamin C: 1mgCalcium: 30mgIron: 2mg
    Nutrition Facts
    Fall Pumpkin Granola
    Amount per Serving
    Calories
    304
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    12
    g
    75
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    67
    mg
    3
    %
    Potassium
     
    214
    mg
    6
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    785
    IU
    16
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    30
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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