Pumpkin Granola

I can't believe that October is nearly over and I've managed to make just two pumpkin recipes this month. One of those being yesterday morning's pumpkin overnight oats and the other this delicious pumpkin granola. I figure that even if the weather in North Texas is too warm to feel like fall, a pumpkin recipe will surely put me in a fall mindset. The smell that resonates through the house as this granola bakes is a-m-a-z-i-n-g!

If you've never attempted to make granola before, you need to. It is so simple you will wonder why you ever even bought it. It's also really easy to substitute ingredients. Don't like pecans? Use walnuts. Add dried cranberries. Or chocolate chips. This pumpkin granola can easily be made into a whole different granola.

Enjoy this granola as cereal with some unsweetened almond milk, over greek yogurt, as a topping to overnight oats, or on its own as a crunchy snack. Any way you choose - it's simply delightful.

Pumpkin Granola

Ingredients

Dry Ingredients:
2 1/2 cups rolled oats
1/2 cup slivered almonds
1/2 cup pepitas (pumpkin seeds)
1/3 cup chopped pecans
1/3 cup raw hulled sunflower seeds
1/4 cup sesame seeds
1/4 cup unsweetened shredded coconut
1/3 cup brown sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt

Wet Ingredients:
1/3 cup pureed pumpkin
1/4 cup brown rice syrup
3 tablespoons honey
1 1/2 tbsp coconut oil, melted

Directions

Preheat oven to 300 degrees.

In a mixing bowl, combine all dry ingredients. In a small mixing bowl, stir together wet ingredients. Add wet ingredients to dry ingredients and mix until all the dry ingredients are well coated.

Split the mixture between two baking sheets and spread evenly. Place one baking sheet on the top rack and the other on the bottom. Bake for 30-35 minutes, or until golden brown. Every 10 minutes, switch the sheets between top and bottom racks and stir to ensure that they cook evenly.  When granola is done, remove from the oven. Allow to cool on sheets for about 30 minutes. Transfer to airtight container or ziplock bag and store in the refrigerator.

*Tip: Don't stir the granola right after it comes out of the oven. It will feel soft at first, but after you let it cool completely it will harden up and create yummy, crunchy granola clusters [my fav!].