Who can resist a batch of homemade granola, especially when it's flavored with autumn's little darling, pumpkin spice? This easy recipe will fill your home with the aromas of cinnamon, cloves, and cardamom. Sprinkled over yogurt or eaten by the handful, you might want to make a double batch because this pumpkin spice granola will go fast!
Things You'll Need
3 cups rolled oats (not instant)
1/2 cup raw pepitas
1/2 cup chopped pecans
1/4 tsp. nutmeg
1/2 tsp. fine sea salt, or table salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. cardamom
1/3 cup brown sugar
1/4 cup melted coconut oil
1 tsp. pure vanilla extract
1/4 cup + 1 Tbsp. pumpkin puree
1/3 cup maple syrup
1/3 cup currants
1 large egg white
Large baking sheet
Parchment paper
Whisk
Spatula
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Tip
This recipe makes about 6 cups of granola.
1. Mix the dry ingredients
Heat your oven to 300°F. Add the oats, pepitas, pecans, nutmeg, salt, cinnamon, cloves, and cardamom to a large bowl. Mix to combine and set aside.
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2. Mix the wet ingredients
In a separate bowl, whisk together the brown sugar, coconut oil, vanilla extract, pumpkin puree, and maple syrup until smooth.
3. Combine the ingredients
Combine the wet and dry ingredients, and mix well to ensure the dry ingredients are evenly coated. In another bowl, whisk the egg white until foamy, then fold into the oat mixture.
4. Bake the granola
Pour the oat mixture onto a parchment paper-lined baking sheet, spreading it out as evenly as possible. Bake until gold brown, about 45-50 minutes. Halfway through baking, remove the sheet from the oven and gently flip sections of the granola with a large spoon or spatula, trying to keep the clumps as intact as possible.
5. Add currants and cool
Remove from oven and add the currants. Let the granola cool completely before breaking into desired sized clumps.
6. Store the granola
Store in an airtight container at room temperature.
Tip
The granola will stay fresh for 1-2 weeks when stored in an air-tight container.