Pumpkin Pie-Spiced Granola Recipe

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Pumpkin Pie-Spiced Granola Recipe
Pumpkin Pie-Spiced Granola Recipe photo by Taste of Home
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Pumpkin Pie-Spiced Granola Recipe

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Publisher Photo
My husband says this granola with pumpkin and spices tastes like a bite of real pumpkin pie, and it’s a whole lot quicker to make. —Sarah Ozimek, Oconomowoc, WI
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 4 cups old-fashioned oats
  • 1 cup raw pumpkin seeds or pepitas
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 2 tablespoons water
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions

Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat.
Spread evenly into two greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container. Yield: 4 cups.
Originally published as Pumpkin Pie-Spiced Granola in Breakfast & Brunch Bookazine 2015, p81

  • 4 cups old-fashioned oats
  • 1 cup raw pumpkin seeds or pepitas
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 2 tablespoons water
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  1. Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat.
  2. Spread evenly into two greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container. Yield: 4 cups.
Originally published as Pumpkin Pie-Spiced Granola in Breakfast & Brunch Bookazine 2015, p81

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catgurl006 User ID: 1747778 256060
Reviewed Oct. 28, 2016

"I made a half-recipe but should have made the full amount. It's really good to snack on and with yogurt. I made it with pepitas and pecans, also just used my homemade pumpkin spice combo to equal the amount of called-for spices. Had to bake a little longer than suggested to get it crisp enough for my taste. Next time I'll probably mix in some dried cranberries or cherries after it's done baking. Addictive!"

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