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Pumpkin Spice Granola


It's finally pumpkin spice season & I'm not mad about it!!!

This cooler weather we've been having has me craving all the warm & comforting fall flavours....caramel, apple, cinnamon & of course pumpkin!

This recipe is perfect for a quick breakfast or easy snack. Perfectly crunchy, a little bit sweet but packed full of spice! Delicious on its on or topped on top of yogurt, this simple snack is easily becoming one of my favourites ❤

Just a tip - to get crunchy granola requires a high oven temperature & long bake time. The time between crunchy granola & burnt granola is literally a matter of minutes so PLEASE keep a close eye on this guy in the oven!

- Thank you to Minimalist Baker for this recipe inspo!

Pumpkin Spice Granola (Serves: 10)

Ingredients

- 3 cups rolled oats

- 1 1/2 cups pecans

- 1/4 cup pumpkin seeds

- 1/4 cup unsweetened shredded coconut

- 1/4 cup dried cranberries

- 1/4 cup brown sugar

- Pinch of salt

- 1/2 tsp of each; cloves, cinnamon, nutmeg

- 1/4 cup olive oil

- 1 Tbsp vanilla extract

- 1/4 cup honey

- 1/2 cup pumpkin puree (NOT pie filling!!!!)

Directions

1. Preheat oven to 350 degrees. Line baking sheet with parchment or tin foil and set aside.

2. In a large mixing bowl. stir together oats, pecans, pumpkin seeds, coconut, cranberries, brown sugar, salt and spices. Set aside.

3. In a microwave safe bowl, combine olive oil, vanilla, honey and pumpkin. Microwave on low in 30 second intervals until mixture is warm and easy to whisk. Whisk until combined and working quickly, pour over dried ingredients and stir to combine together.

4. Pour mixture on to prepared baking sheet and smooth out with spatula or wooden spoon.

5. Bake for 25 - 30 minutes or until golden brown (see note above). Remove from the oven and let cool on the pan.

6. Once cool, break apart into clusters or crumble into finer pieces - whatever floats your boat!

7. Store for up to 2 weeks in an air tight container. Enjoy!!


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