Maple Pumpkin Granola

Warm up your fall mornings with this crunchy, spiced maple pumpkin granola.

60 min Serves 4 Medium American

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This homemade granola combines pumpkin puree, maple syrup, and pumpkin pie spice for a seasonal treat. It's easy to make with oats, coconut, pecans, and pumpkin seeds, and gets perfectly crunchy after baking and cooling. Store it for up to two weeks for quick breakfasts or snacks.

Ingredients

1/4 cup coconut oil

1/4 cup maple syrup

1/2 cup pumpkin puree

3 cups old-fashioned rolled oats

1/2 cup unsweetened coconut flakes or chips

1/2 cup chopped pecans

1/4 cup pumpkin seeds

2 teaspoons pumpkin pie spice

up to 1 teaspoon flaked sea salt (or 1/2 teaspoon table salt, see note)

Directions

Set your oven to 325°F and cover a baking sheet with parchment paper or a silicone baking mat.

In a large microwave-safe bowl, warm the coconut oil and maple syrup together in the microwave for 30 to 60 seconds. Then add the pumpkin puree and mix until combined.

Stir in the rolled oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. Mix thoroughly so everything is evenly coated.

Spread the granola mixture in a thin, even layer on the prepared baking sheet. Bake for 35 to 40 minutes. Once done, take it out of the oven and let it cool for at least 15 minutes—it will be soft at first and become crunchy as it cools.

Break the cooled granola into pieces of your preferred size using your hands or a spatula. Store it in an airtight container at room temperature for up to 1 to 2 weeks.