I don’t know quite how to say this without creating enemies so I’m just going to come right out with it – I’ve never really liked pumpkin before! There, I said it and I’m probably the only one who doesn’t go off the pumpkin deep end every year – well until this year that is!
Poor pumpkin, it’s not really it’s fault that’s it’s not the preferred dessert! Every Thanksgiving as first the apple, then cherry and pecan pies are devoured, the lonely pumpkin sits by itself, and only gets eaten last when there are no other options left!
But… I have this thing where I just can’t let things go – so we keep trying pumpkin things occasionally, you know, just to see if anything’s changed! As it turns out I’m still not crazy about pumpkin pie, but I’m loving anything pumpkin that’s not pie related! I’m thinking about combining my pumpkin pie and pecan pie this year into a grain free bar – I think I could get on board with that for the holidays!
Tyler’s not really that crazy about pumpkin either, so… you might wonder why on earth I’m making anything pumpkin at all?!?! But… here’s the thing, when this granola came out of the oven, he could not stop eating it! We both kept saying ‘this is crazy, we don’t really like pumpkin’!
That was all it took, 1 success and now it’s pumpkin everything – I have finally jumped off the pumpkin deep end! Get ready because there’s a pumpkin chai latte headed your way soon, and goodness only knows what’s next! Be prepared for an orange colored craze!
I used a mixture of pecans and walnuts because walnuts are nice and buttery, and the pecans make a great flavor pairing with pumpkin.
I like to roughly chop the nuts before adding them to the mixture – this is just personal preference, I don’t like big chunks in my cereal.
Whisk together all the wet ingredients with the spices to make sure the spices are thoroughly combined.
Add the roughly chopped nuts, seeds, and coconut to the pumpkin spice mixture – mix until combined.
Then, spread the granola evenly over a parchment lined baking sheet. The baking time is longer than a usual granola recipe, but the full 2 hours at a low temperature is important to adequately dry the granola without burning it. Theoretically you could just use less pumpkin, but I think it’s essential to use plenty for a full pumpkin flavor!
This is definitely our new favorite snack, and it makes an awesome breakfast when you’re hiking in the fall! We had a good sized bowl of this pumpkin granola right before we hiked to Hidden Lake in Glacier National Park last weekend, (see above photo). My favorite way to eat this so far, is with almond milk and a drizzle of richly flavored, pure maple syrup!
I know it’s still technically summer, (you’ll still see some non-pumpkin recipes, I promise) but you wouldn’t know it by the weather we’ve been getting! It’s put me in a fall mood early this year!Print
- 1/2 cup pumpkin puree from the can
- 1/2 cup maple syrup
- 2 Tablespoons avocado oil
- 1 Tablespoon vanilla extract
- 1 Teaspoon ground ginger
- 1 Teaspoon Vietnamese cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/8 Teaspoon ground cloves
- 1/2 Teaspoon sea salt
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw pumpkin seeds
- 2 cups big coconut flakes
- Preheat the oven to 200ºF.
- Combine all the wet ingredients together being sure to thoroughly mix in the spices. It’s really important to mix the spices in with the wet ingredients for an even coating, otherwise they for pockets of spice in the nuts.
- Mix the dry ingredients into the wet ingredient mixture.
- Spread the granola evenly over a parchment lined baking sheet.
- Bake the granola for 2-2 1/2 hours, stirring twice during the baking process.
- When the granola almost completely dry, turn off the oven. Leave the granola in the oven with the door shut until the oven cools down, 1-2 hours. This step really helps to make sure the granola is fully dry and crispy.
- Serve as desired and store in an airtight container.
- We love this with almond milk as a cereal, or by the handful as a trail snack!
It’s important to keep the oven temperature at 200ºF. I tried this at 250ºF and the nuts became over toasted before the granola was fully dry.
If you find a few moist pockets in your granola, or if you live in a humid area, you can re-dry your granola by placing it on a lined baking sheet and putting it back into a preheated oven (200ºF). Once you place the granola in the preheated oven, immediately turn the oven off and let the granola cool down with the oven – the granola always comes out perfectly crisp again.