Fall mornings just got a whole lot cozier with this pumpkin spice granola that’s made with real pumpkin puree. Made with wholesome oats, nuts, and seeds, all while being gluten-free, dairy-free, and refined sugar-free, this recipe from Kathleen Ashmore is a win for the whole family.
“I feel like I’ve crafted this granola with a little Fall magic – combining real pumpkin puree with a generous sprinkle of pumpkin pie spice – to deliver that authentic, cozy flavor in every bite,” says Kat. Sprinkle it over Greek yogurt for yourself or let the kids eat it straight from the jar.
Ingredients
- ½ cup maple syrup
- ¼ cup olive oil
- 1 large egg white
- ¼ cup pumpkin puree
- 3 ½ cups old-fashioned oats
- 1 teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
- ½ cup hemp seeds
- 1 cup pecans, halved
Instructions
- Preheat the oven to 325 Degrees F.
- In a small bowl, whisk together the maple syrup, olive oil, egg white, and pumpkin puree to combine. Set aside.
- In a large bowl, mix together the oats, salt, pumpkin pie spice, hemp seeds, and pecans.
- Pour the pumpkin mixture over the dry ingredients and gently mix to coat everything.
- Transfer to a parchment-paper lined baking sheet and spread out into an even layer.
- Bake for 30-40 minutes, breaking it up with a spatula halfway through. When it is done, it will be golden brown and fragrant but still a bit soft. Don’t worry, it will harden more as it cools.
- Set aside to cool completely before breaking it up with your hands. This is how you get those nice, big clusters.
- Store in a covered jar in the refrigerator where it will keep for weeks.
More from the Local Moms Network:
Big Bites: Kathleen Ashmore’s New Cookbook!
