Pumpkin Pie Granola!
What’s better than plain granola in the Autumn? That’s right! It’s Pumpkin Pie Granola!
I have resisted for long enough!
I will join the pumpkin spice trend and share a pumpkin pie granola recipe.
Pumpkin Spice, Anyone?
I typically try to not jump on every bandwagon that rolls into town, and, frankly, the pumpkin spice everything trend is no exception! I’m kind of getting tired of seeing everything that’s “pumpkin spice and everything nice!” It’s just too cliche!
But here’s the thing: I actually do love pumpkin pie, and I’ve been rustling up recipes as we approach the Thanksgiving holiday. As I began to make a batch of Mom’s Granola today, sudden inspiration hit, and it has now become Pumpkin Pie Granola!
Pumpkin Pie Granola in a nutshell
So as far as the recipe goes…I’m gonna make this very simple. Take your favorite granola recipe, and for every 8 cups oats used, omit 1 cup of the oil and water (combined, not each), and add in 1 16-oz can pumpkin purée, and 1 cup coconut milk. Also, add your pumpkin pie spices. Your dough will be a little more wet than usual. I combat this by adding in a handful more of nuts or oats until it’s not so sticky.
Since most people operate better with a spelled out recipe, here you go! And remember, granola recipes are like guides. You can change up ingredients, add what you like, and do what works best for your taste preferences. Just make sure to keep the balance of wet to dry ingredients pretty close and you’ll be fine.
Pumpkin Pie Granola
- 16 Cups Oats
- 1 Cup brown sugar
- 2 Cups chopped nuts any combination
- 1 Cup pumpkin seeds
- 1/2 Cup sunflower oil
- 1 Cups shredded coconut
- 1 Tsp salt
- 1/2 Cup water
- 4-6 Tbsp pure vanilla
- 2 16-oz cans pumpkin purée
- 1 16-oz can coconut milk, full fat
- 3 Tbsp cinnamon
- 2 Tbsp pumpkin pie spice
- Combine all dry ingredients in a large bowl.
- Stir together wet ingredients, mix well, then add to dry ingredients. Stir with large spoon or work with hands to evenly mix wet and dry ingredients.
- Bake in shallow pans at 250-300 degrees for several hours, until dry throughout. May also bake at very low oven overnight. Stir occasionally to help evenly dry the granola.
- Store granola in airtight containers when completely cooled.
- Serve with fresh or dried fruit and non-dairy milk.
The raw granola should hold together but not be all sticky and gooey. You can gently separate clumps with your fingers or a spoon.
I meant for this Pumpkin Pie Granola to actually taste like pumpkin, not just pumpkin pie spice. So I added a good bit of pumpkin to it! Feel free to use less or more!
Great ingredients make great food!
We like to purchase Organic hulled pumpkin seeds by the 5-lb bag. They’re delicious and pack a nutritional punch! Did you also know that pumpkin seeds are good for the prostate health and for getting rid of worms?
You can get coconut milk in your grocery store in the international section. The kind I used I bought locally. You can also find Organic coconut milk in some stores and online.
Use your own cooked pumpkin if you have some, or purchase cans anywhere–especially this time of year! If you look, you may even find Organic canned pumpkin purée , which is even better!!
Here’s the process in pictures:
I forgot to take a shot of the granola baking in the oven! Oops!!
Smells like Thanksgiving!
When this granola was baking, the aroma did smell like a pumpkin pie! It’s a good precursor to the real deal! 🥧
Tasty tip: To enhance the spicy flavor, add a few drops of pure food grade organic cinnamon oil with the wet ingredients!
This pumpkin granola is delicious with chopped dates!!
Pumpkin Spice Goodness
Thanksgiving is coming up! Make your Pumpkin Pie Granola soon, to hold your troops over until the real pumpkin pie gets served!
But you don’t have to only serve this granola in the autumn! Go ahead and make it whenever you want! The added vitamins from the pumpkin will give your eyes and body a healthy boost of beta carotene, and no one will know the difference!
Happy granola making!
If you enjoy this recipe, why not share it?
Let me know in the comments how your family likes the pumpkin pie granola!
Thanks for the thorough instructions! Sounds like a great alternative to all that oil!
Yes, but I’m sure the coconut
Milk adds some back in. I don’t worry about whole oil in plants though.
I think this is a fabulous twist on granola! I too tend not the follow the pumpkin spice trend (where I come from that’s just called spices lol), but this sounds good. Plus I adore coconut milk!
Me too! ❤️
Clever combination to enhance your regular granola recipe by adding the lovely fall spices!
Don’t forget the pumpkin!!!
Wow, this sounds fantastic!
Thanks! We are enjoying it.
I actually left the sugar out and just used stevia this time. That way, adding dates really sweetens it up. I think my family would prefer it to be a little sweeter, so next time I will follow the recipe, but I have been avoiding sugar for awhile. I don’t mind it though. We eat way too much sugar.
Same here. It’s easy to fall into a need for sweetness!
Working on that!
What a wonderful recipe! My hubby adores granola, and this looks so yummy to go with the holiday season. I can’t wait to whip up a batch. Thank you so much for sharing.
It’s just a little something different! With no stress!
My husband will hardly eat anything EXCEPT for granola!
This looks delicious! Pinned.