Pumpkin Pie Spiced Granola

 pumpkin granola
Granola and fall spices! I like them separately but put them together and add chocolate and it’s basically the best thing ever.  I make homemade granola all of the time so I thought it would be fun to change up my go-to recipe to go with my favorite season.  I look for basically any reason to use my homemade pumpkin pie spice and right now is the perfect time to try it with all of the fall/holiday cooking and baking coming up.  This recipe is also a great thing to make as gifts
I can’t take credit for adding the chocolate to this recipe… it was all of my husbands idea!  It was a great idea! I like using bittersweet chocolate with this granola because instead of adding sweetness it adds richness that is a perfect balance to the spices.  I like my granola a bit softer, but if you like yours crunchy you can simply bake it longer.  It’s my favorite fall snack!
pumpkin granola
Pumpkin Seed Granola
4 cups old-fashioned rolled oats
1/2 unsweetened shredded coconut (if you can’t find unsweetened you can use sweetened)
1/4 cup wheat germ (optional)
1 cup sunflower seeds
1 cup pepita seeds (aka shelled pumpkin seeds)
1 tablespoon sesame seeds
1/2 teaspoon salt (I like using kosher)
2 teaspoons pumpkin pie spice (homemade pumpkin pie spice)
1/2 cup honey (preferably raw if you can find it)
2 teaspoons vanilla extract
8 tablespoons butter or coconut oil
1 cup bittersweet chocolate chips
*Heat your oven to 325 degree
*Line a baking sheet with parchment paper and spread the pepita seeds on it
*Bake 3-6 minutes or until slightly toasted
*Set aside to cool
*In a large bowl combine the oats, coconut, wheat germ, sunflower seeds, cooled pepita seeds, sesame seeds, salt, and pumpkin pie spice
*Toss together until evenly coated
*In a small pan over medium heat melt the butter;  Once melted add the honey and vanilla to it
*Pour the honey over the oats mixture
*Stir well…. making sure that everything is coated.
*Line two baking sheets with parchment paper and spread evenly
*Make sure your mixture stays somewhat compact on the sheet (see picture below).
*Bake until golden, about 14-17 minutes; if you like your granola crunchy then you probably want to bake it for 17-18 minutes.
*Let cool completely
*Once completely cooled you can break it up into big pieces
*Store in an airtight container
pumpkin granola
pumpkin granola
pumpkin granola
pumpkin granola
pumpkin granola
Pumpkin Pie Spiced Granola
Note: Pepita seeds are pumpkins seeds.  They look different than the ones that come out of the pumpkin because they are shelled.  I recommend using these for the granola and saving the ones from your pumpkin carving for roasting separately.

6 Responses to Pumpkin Pie Spiced Granola

    • Mmm… these look great. I’ve always been temetpd to make granola bars at home. And then I remember that I’ll want to add too many chocolate chips for them to still be classified as granola bars instead of cookies. Your look like they have the perfect ratio! Thanks for the recipe!

      • Hi Ian! I completely understand 🙂 Definitely try this recipe out and let me know how you like it!! Thanks for the comment.

  1. […] though because a lot of store bought granolas have processed sugars.  So I either make my own (Maria’s Granola) or I like the Go Raw Chocolate […]

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