Autumn-up your Granola! A bit of pumpkin puree and some warm Pumpkin Pie Spice does the trick! Making your own pumpkin Pie spice is easy and you likely have most of the necessary spices. I like Martha Stewart’s recipe. I made some last year, and am using it here. But you can buy pre-made Pumpkin Pie Spice in the spice aisle at the Grocery, too!
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:16 1/2 cups1x
6 c Rolled Oats (not “quick” or “instant”)
1 c Flaxseed Meal
1 c Sliced Almonds
1 c Pecans (I used Roasted & Salted)
1 c Pepitas (Pumpkin seeds)
1 c Unsweetened Coconut
2 1/2 t Salt
1 c Pumpkin Puree (NOT pie filling)
4 t Pumpkin Pie Spice
1 t Ground Cinnamon
1 c Maple Syrup (you can substitute honey, but it will no longer be Vegan)
3/4 c Extra-Virgin Olive Oil
1 1/2 c Dried Cranberries
1/3 c Finely Chopped Crystallized Ginger
Preheat oven to 325F. Parchment- or Silpat-line 2 large baking sheets.
Into a large bowl, place oats, ground flaxseed, nuts and salt.
Into a medium bowl, whisk together Pumpkin, pumpkin pie spice and cinnamon. Add the maple syrup (can substitute honey if desired), and olive oil. Whisk until smooth. Pour the liquid mixture into the oat mixture. Using a large spoon or a rubber spatula, fold the liquid into the oat mixture until all ingredients are evenly distributed.
Divide the mixture evenly over the 2 prepared pans. Bake 30 minutes, stirring after 15 minutes.