Pumpkin Pie Granola

Sometimes on a rainy, cloudy day I just want to bake.


It may have something to do with the fact that our house is made out of adobe bricks and has no insulation, or heat. Granted it doesn’t get that cold here. We aren’t brushing the snow off our truck, or shoveling the walk like some people, but it still gets pretty darn bone-chilling.

The other day when I got the baking itch I thought I’ll make a loaf of bread…but I didn’t have enough flour, and the cloudy weather meant no electricity for grinding more, and there is no store.

So what is a girl to do…make granola!


This granola is delicious. Watch out you will want to eat every last cluster as it emerges from the oven. ย And speaking from experience you will burn your mouth. ๐Ÿ™‚


4 cups rolled oats
1 cup pecans, chopped
1/2 cup pepitas (pumpkin seeds)
1/2 cup golden raisins
1/3 cup dates, chopped
sea salt

4 Tbsp. virgin coconut oil, melted
1/2 cup pure maple syrup (I like Grade B from Trader Joes)
3/4 cup pumpkin puree’
2 1/2 tsp pumpkin pie spice (check the end of this post to find out how to make your own!)

Preheat the oven to 325 degrees. Begin by melting your coconut oil in a saucepan or metal bowl on the stove top. Or in the microwave. I don’t have a microwave, so the stove top it is. Just call me old-fashioned.


Once the coconut oil is melted, add the maple syrup, pumpkin, and pumpkin pie spice. Whisk until combined.


While your wet ingredients are cooling, mix together the oats, pecans, pepitas, golden raisins, dates, and sea salt in a large bowl. Stir.


Add your pumpkin mixture to the dry ingredients and stir until the dry mixture is blanketed in pumpkin goodness. Taste…quality control. ๐Ÿ™‚

If you like more spice, add it now. Mix again. Spread the granola out onto a lightly greased baking sheet. And bake in the oven for around 30-45 minutes, depending on how crunchy you like your granola. You will want to stir it half-way through and rotate the baking sheet so that it bakes evenly.


Now get some of that pumpkin-y deliciousness in your mouth pronto!

We’ve been enjoying our granola on top of plain yogurt, with almond milk, or the best combo, with a pumpkin protein smoothie! Yummo! We ate this combo twice last week, and I’d eat another one right now. It was that good. Way better than pumpkin pie.


Some tips/suggestions:

** Next time I make this granola (tomorrow…)…I would spread it thinner on two baking sheets instead of one. I like my granola to crunch in my mouth even when combined with milk, so the thinner it is spread the more crispy it will be once baked.
** To make this granola gluten-free, use gluten free oats.
** For a spicier flavor try adding 2 tablespoons of molasses to the wet mixture.
** If you can’t stomach raisins, add cranberries, or currants.

Make your own pumpkin pie spice:
Combine 2 Tbsp cinnamon, 1 Tbsp ginger, 2 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp cloves in a small glass jar. Shake to mix.

What is your favorite granola recipe?

Be & Stay Warm,