Granola is a good source of complex carbohydrates, fiber, and healthy fats. Although some pumpkin granola is high in sugar, making homemade granola is a great way to control the sugar content and ingredients.

Why is homemade granola not as crunchy?

To ensure your granola is crunchy, it must be cooked at a low temperature for a long period of time. It's also important to not overcrowd the pan when cooking granola to ensure that all the oats, nuts, and seeds are evenly exposed to the heat.

How do I make granola clumpier?

To make your granola clumpy, press the granola into the baking sheet before placing it in the oven and only stir it once during the baking process. You can also drizzle a bit of maple syrup on your granola the moment it comes out of the oven; this will cool and solidify into the granola and create clumps.

Pumpkin Granola

Author: Stephanie Kay

This gluten-free pumpkin granola recipe is perfect for fall and makes a wonderful breakfast or snack.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 cups (16 servings) 1x
Category: Breakfast
Method: Baked
Cuisine: American

Units Scale

Ingredients

3 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup pecans, roughly chopped
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup olive oil, or melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 pinch ground cloves, or allspice
1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F and line a large baking sheet with parchment paper.
In a large bowl, add the pumpkin puree, maple syrup, brown sugar, olive oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, and whisk until well combined.
Add the rolled oats, pecans, and pumpkin seeds, and stir again until well combined.
Transfer the granola mixture to the prepared baking sheet, spreading it out evenly, without overcrowding the pan. If your pan is too small, use a second baking sheet or cook the granola in batches. Once on the pan, gently press the granola into the pan with the back of a wooden spoon or spatula – this will help to create clumps.
Transfer the baking sheet to the oven and bake for 15 minutes, remove it from the oven and give it a good stir, then return it to the oven for an additional 15-20 minutes until golden and crispy.
Once baked, remove the pan from the oven and allow the granola to cool completely. Serve pumpkin granola with milk or yogurt and toppings of your choice.
Any leftover granola can be stored in an airtight container or bag for up to 2-3 weeks at room temperature or up to 3 months in the freezer.

Notes

To Use Pumpkie Pie Spice: Omit the cinnamon, ginger, nutmeg, and cloves, and use 1 1/2 teaspoons of pumpkin pie spice mix.

Nutrition

Serving Size: 1/4 cup
Calories: 184 calories
Sugar: 7 grams
Fat: 9 grams
Carbohydrates: 20 grams
Fiber: 3 grams
Protein: 4 grams

Find it online: https://kaynutrition.com/pumpkin-granola/