Not only does it make my house smell amazing each time I bake it, but it’s just so much healthier than store bought. I can control all the ingredients and add more or less of anything I want.
As most of you already know I make my homemade granola on a weekly basis, and yes I predominately finish the whole batch myself. Which is quite fine because I don’t like to share it with anyone.
Well since it’s fall and I’m I N L O V E with all things pumpkin, I decided to change things up a bit and make a pumpkin & flax seed granola. I used my basic recipe, but scaled down on the nuts, added some pumpkin pie spice, pumpkin pie puree and that’s really about all the changes I made. Oh and added some ground flax seed to it for added health benefits.
There is a very subtle pumpkin taste to it. It’s not overpowering at all. There is about 1/4 cup of brown sugar in it also which is not my favorite thing to add but I wasn’t sure the aftertaste honey would have given it. It’s not sweet at all so if you like the taste of pumpkin and cinnamon and nutmeg without it being too sweet then I think you’ll like this granola.
One of my most favorite ways to eat granola is my Strawberry & Chocolate Yogurt Parfait. Really, seriously, it is my most favorite thing on the planet right now.
So now I have to come up with a new parfait to use my pumpkin granola. Don’t worry, I’m sure there will be some organic dark chocolate in there somewhere too! 😉Print
- 4 cups old fashioned oats
- 1/2 cup walnuts, chopped fine
- 1/2 cup raw pumpkin seeds
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 4–5 Tablespoons butter
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup pure pumpkin puree
- Heat an oven to 200 degrees F.
- Line a baking sheet with a Silpat or parchment paper
- In a very large bowl, combine the first 7 ingredients.
- In a small saucepan, over low heat, melt the butter, syrup and sugar. Take it off the heat and add the pumpkin and vanilla. Stir to combine.
- Add the melted pumpkin to the dry ingredients and combine.
- Place onto the baking sheet and spread it out as much as possible. This may take 2 baking sheets depending on their size. You want the granola to dry as it cooks and it won’t if there’s too much on the pan.
- Bake at 200 degrees for 90 minutes stirring once or twice.
- Cool and store in an airtight container.
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Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂