Double Pumpkin Granola

This homemade Pumpkin Granola recipe is packed with sweet fall flavors and is a simple way to spruce up yogurt, breakfast cereal, and oatmeal.

My kitchen pantry plays many roles:

• holder of the sacred Special K
• hider of 2 kinds of flour, 4 kinds of rice, and 2 kinds of quinoa, whose existence I’d forgotten
• battleground of the forever fight against sugar ants
• dark and quiet home to my fermenting kombucha babies
• silent judger of my midnight snack cravings
• and according to month-ago-Sarah who had just discovered root beer flavored beer, the perfect spot to store a debit card before a night out on the town, long presumed missing until today

It’s a magical place, really. And seeing as I’m hopping the pond in 53 days (but who’s counting?), it’s time I start using up some of those dry goods that haven’t seen the light of day in months. And so…let’s granola.

In July we whipped up a Tropical Quinoa Granola, which was perfect for like…July. But it’s fall so we want cinnamon and pumpkin spice and everything nice. And that autumn flavor-bomb is coming to us in the form of a Double Pumpkin Granola.

Ya heard me, DOUBLE. Pumpkin seeds + pumpkin puree. And I mean, we’ll also throw together a pumpkin spice of sorts, which doesn’t necessarily have any actual pumpkin in it yet is the very ESSENCE of pumpkin…so 2.5 Pumpkin Granola? Whatever you wanna call it, it’s packed with pumpkin and will make your house smell like autumn heaven (which, according this article, will make you want to spend more moolah).

Let’s talk about what’s in this beast (a.k.a. what I found in my pantry today):

The Dries: pumpkin seeds (whole or husked), oats (whichever kind you have), quinoa (whichever color you have), chia seeds, dried cranberries

The Spices: cinnamon, ground ginger, nutmeg, cloves (+ allspice if you have it) (or sub pre-mixed pumpkin spice)

The Wets: pumpkin puree, maple syrup, oil (canola, coconut, olive, or whatever), vanilla extract

Then it’s just as simple as baking it into toasty perfection! Optimally, you should let this completely cool on the pan, so as to produce the most crispy, crunchy, chunky granola…but who has the patience for that?!

Double Pumpkin Granola

This Double Pumpkin Granola is packed with sweet fall flavors and is a simple way to spruce up yogurt, breakfast cereal, and oatmeal.

Print Pin Rate

Course: Breakfasts, Snacks

Cuisine: American

Keyword: homemade granola, pumpkin granola

Diet: Gluten-Free, Vegan, Vegetarian

Occasion: Christmas, Thanksgiving

Time: 45 minutes or less

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 5 cups

Calories: 241kcal

Author: Sarah Bond

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INGREDIENTS

Dries

• 3 cups rolled oats 270 g
• ¾ cup pumpkin seeds* 100 g
• ½ cup quinoa 90 g
• 2 Tbsp chia seeds 22 g
• 1 cup dried cranberries 150 g
• ¼ tsp salt 2 g

Pumpkin Spice (or substitute 3 tsp premixed pumpkin spice)

• 1 ½ tsp ground cinnamon 3.5 g
• 1 tsp ground ginger 2 g
• ¼ tsp ground nutmeg .5 g
• ¼ tsp ground cloves .5 g

Wets

• ½ cup pumpkin puree 122 g
• ½ cup maple syrup 120 mL
• ¼ cup flavorless oil 60 mL
• ½ tsp vanilla extract 2.5 mL

INSTRUCTIONS

• Dries: Mix the dries and spices in a large bowl.
• Wets: In a small saucepan, bring the wets to a low-medium heat, whisking until you have a warm, well-blended sauce. Pour the sauce into the dries and quickly mix until everything is evenly distributed.
• Bake: Spread the mixture in a single layer onto a parchment-lined baking sheet (you may need to use multiple baking sheets). Bake at 300 degrees F for 25 to 30 minutes, or until the top is browned. To ensure even baking, either stir about the granola halfway through (→crispier but small chunks) or rotate the pan (→bigger chunks). Allow granola to cool completely on pan before storing.

NOTES

*So this was a learning point for me. Basically you can use either the whole pumpkin seeds or the pepitas (the little greenish innards). Here are your options:

1) If you have pumpkin seeds straight from a pumpkin and want to use the whole seed, boil them for 10 minutes then let them dry on a paper towel. This method is going to be a bit chewier and way higher in fiber.

2) If you have whole seeds and want to use only the pepitas, gently roll them with a rolling pin to crack the outer shells. Place them in boiling water for 30 minutes. Shells should float to the surface while the seeds should sink (you may also need to pinch out those remaining in their shells.

3) You can also just buy pepitas.

NUTRITION

Serving: 0.5cup | Calories: 241kcal | Carbohydrates: 30g | Protein: 6.4g | Fat: 11g | Fiber: 5g

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