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To make pumpkin pie granola, you need some key ingredients that create a rich flavor. Here’s what you will need: - 2 cups rolled oats - 1 cup pumpkin puree - 1/2 cup honey or maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - 1/2 teaspoon salt - 1/2 cup chopped nuts (e.g., pecans, almonds) - 1/2 cup dried cranberries or raisins - 1/4 cup pumpkin seeds These ingredients come together to give you a crunchy and tasty treat that’s perfect for breakfast or a snack. You can customize your granola with some fun add-ins. Here are a few ideas: - Use sunflower seeds instead of pumpkin seeds for a different crunch. - Swap out the dried cranberries for dark chocolate chips for a sweet twist. - Add shredded coconut for a tropical flavor. - Substitute maple syrup with agave nectar for a vegan option. These swaps make your granola unique and cater to your taste. Each serving of this pumpkin pie granola has a delightful mix of nutrients. Here’s what you get: - Calories: 200 - Protein: 4g - Carbohydrates: 30g - Fats: 8g - Fiber: 3g This granola provides energy and keeps you full, making it a smart choice for your morning meal. If you want the full recipe, check out the instructions to create this delicious breakfast snack. First, gather your ingredients. You need rolled oats, pumpkin puree, honey (or maple syrup), coconut oil, and some spices. Make sure you have chopped nuts and dried fruit too. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps with easy cleanup later. In a large mixing bowl, combine the rolled oats, chopped nuts, pumpkin pie spice, cinnamon, and salt. Mix them well so the oats and nuts get coated with the spices. In another bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract. Make sure it is smooth and mixed well. Now, pour the pumpkin mixture over the dry ingredients. Stir well until everything is coated. Then, spread the granola mixture evenly on the baking sheet. Press it down slightly to help it clump together. Place the baking sheet in the preheated oven. Bake for 25 to 30 minutes. Halfway through, stir the granola to promote even browning. Watch it closely towards the end to avoid burning. When it turns golden and has a nice smell, take it out of the oven. Let it cool completely on the baking sheet. It will harden as it cools, which is key for good clusters. To make sure your granola forms nice clusters, press it down firmly on the baking sheet before baking. This helps the oats stick together. Stir gently while baking, but not too much. If you stir too often, you will break the clusters apart. Once cooled, add in the dried cranberries or raisins and pumpkin seeds. Mix gently so you don’t break the clusters. Store your granola in an airtight container to keep it fresh. For more details, check the Full Recipe. To keep your granola fresh, store it in an airtight container. This helps prevent moisture and keeps it crunchy. I recommend using glass jars or plastic containers with tight-fitting lids. Place the container in a cool, dark spot, like your pantry. If you follow these steps, your granola can last up to two weeks. Adding mix-ins can make your granola even tastier. I like to add dried fruits or nuts after baking. This keeps them from getting too hard. You can also add chocolate chips or coconut flakes for a sweet touch. Just remember to mix them in gently to avoid breaking the granola clusters. To boost the flavor of your granola, try adding spices. A pinch of nutmeg or ginger can work wonders. You can also play with sweeteners. Maple syrup gives a nice twist compared to honey. For a savory option, sprinkle in some sea salt after baking. This balance makes every bite more enjoyable. Check out the Full Recipe for more ideas! {{image_2}} You can change this granola to fit your taste. Try adding spices like nutmeg or ginger. These spices give a warm kick that pairs well with pumpkin. If you like chocolate, mix in cocoa powder or dark chocolate chips. You can even use apple pie spice for a sweet twist. Making this granola fit your diet is easy. For a gluten-free version, use certified gluten-free oats. To make it vegan, swap honey for maple syrup or agave nectar. Choose plant-based yogurt or milk when serving. These changes keep it tasty and friendly for all diets. Serving pumpkin pie granola can be fun. Enjoy it with milk or yogurt for breakfast. You can also sprinkle it on oatmeal or smoothie bowls. For a snack, mix it with fresh fruits like bananas or apples. If you want a treat, top it on ice cream. This granola is versatile and can fit any meal. For the full recipe, check out the details above and get started on your tasty journey! To keep your pumpkin pie granola fresh, store it in an airtight container. A glass jar or plastic bin works great. Make sure the container seals well. This keeps moisture out and maintains crunchiness. You can also divide the granola into smaller portions. This makes it easy to grab for breakfast or snacks. When stored correctly, pumpkin pie granola lasts about two weeks. After this time, it may lose its crunch and flavor. Check for any signs of spoilage, like a strange smell or change in texture. If it feels soft, it's best to toss it out. You can freeze pumpkin pie granola for longer storage. Place the cooled granola in a freezer-safe bag. Remove as much air as possible before sealing it. It can last up to three months in the freezer. When you're ready to eat, simply thaw it in the fridge overnight. You can also enjoy it straight from the freezer in yogurt or milk. This keeps it fresh and tasty for a long time. No, steel-cut oats won't work as well. Steel-cut oats are thicker and take longer to cook. They will not give you that crunchy texture you want in granola. Stick to rolled oats for the best results. They blend well with the other ingredients for a perfect bake. You can use maple syrup instead of honey. Maple syrup adds a sweet flavor and keeps it vegan. Agave syrup is another option if you prefer a milder taste. Just use the same amount as honey in the recipe. To get a crunchier granola, bake it longer. Check it often to avoid burning. Also, make sure to press the mixture down before baking. This helps it clump together. Adding more nuts or seeds can also give it extra crunch. You can use pumpkin puree in many recipes! Try pumpkin bread or pumpkin muffins for a sweet treat. You can also add it to soups for a creamy flavor. Pumpkin pancakes make a fun breakfast too. The options are endless! You can find pre-made pumpkin pie granola at many grocery stores. Look in the cereal aisle or health food section. Some brands also sell it online. Check popular websites for delivery options. If you prefer, you can always make it at home using the Full Recipe. This blog post covered the key ingredients and steps for making pumpkin pie granola. You learned how to prepare, bake, and store it. Plus, I shared tips for flavor and texture, along with variations to fit different diets. Remember, customizing your granola can make it truly yours. With these simple methods, you can enjoy a tasty, healthy snack any time. Now it's your turn to make your own delicious pumpkin pie granola!

Pumpkin Pie Granola

Savor the autumn flavors with this Pumpkin Spice Granola Delight! This simple and healthy recipe combines rolled oats, pumpkin puree, and a blend of festive spices to create a delicious homemade granola that's perfect for breakfast or as a snack. Plus, it's easy to customize with your favorite nuts and dried fruits. Click through for step-by-step instructions and enjoy a taste of fall in every bite!
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Ingredients
  

2 cups rolled oats

1 cup pumpkin puree

1/2 cup honey or maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped nuts (e.g., pecans, almonds)

1/2 cup dried cranberries or raisins

1/4 cup pumpkin seeds

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the rolled oats, chopped nuts, pumpkin pie spice, cinnamon, and salt. Mix well to combine, ensuring the oats and nuts are evenly coated with the seasonings.

      In another bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth and well incorporated.

        Pour the pumpkin mixture over the dry ingredients and stir well until all the oats and nuts are fully coated.

          Spread the granola mixture evenly on the prepared baking sheet, pressing it down slightly to help it clump together during baking.

            Bake in the preheated oven for 25-30 minutes, stirring halfway through to promote even browning. Keep an eye on it towards the end to ensure it doesn't burn.

              Once golden and fragrant, remove the granola from the oven and let it cool completely on the baking sheet. It will harden as it cools.

                Once cooled, stir in the dried cranberries (or raisins) and pumpkin seeds. Store in an airtight container.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: About 6 cups

                    - Presentation Tips: Serve in a bowl with your choice of milk or yogurt, and top with fresh fruits like banana slices or a sprinkle of additional pumpkin spice. Enjoy your delicious and nutritious granola!