I’ve Been Holding Back
I’m going to tell you a secret. This is something I’ve been holding back from you for fear of judgement. Are you ready for it? I don’t like pumpkin spice lattes. I know, it seems almost un-American but I’m hoping you won’t judge me. Seriously though, what I’ve learned over the years is that I very much enjoy pumpkin spice in all sorts of other foods. Pumpkin bread? Sign me up! (In fact, I’m working on my own recipe for a loaf right now.) Scones? Score! Cheesecake? Yes! Just please keep it out of my coffee.
Pumpkin Spiced Granola
My foodie brain has been stuck on pumpkin spice for weeks. That being said, I’ve also been trying not to overindulge in baked goods. I mean, we haven’t even hit Halloween yet, let alone the major baking holidays of Thanksgiving and Christmas. So, I’m easing into this craving with pumpkin spice granola. Eat it as cereal or add it to yogurt for a parfait. For next level breakfast, mix in some dark chocolate chunks and sprinkle it over some toast with peanut butter or even over French toast. Get creative and let me know how you use this delicious pumpkin spice granola!
- You can substitute the cinnamon, nutmeg, ginger and allspice for 1 tablespoon of pumpkin spice blend.
- Store granola in the freezer to keep it fresh and crunchy longer.
Pumpkin Spice Granola
- 2 cups old fashioned oats
- 1 cup raw, unsalted pecan halves
- 1/2 cup pepitas
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- Optional: 1/4 cup dark chocolate chunks
- Preheat oven to 300°F.
- In a large bowl, mix all ingredients together. Spread mixture out on a parchment lined sheet pan. Bake 1 hour.
- Let cool before serving. If adding in dark chocolate, stir in after granola has cooled.