Pumpkin, pepitas and cranberry bring a fall spice to breakfast granola for a brand new version of pumpkin spice.
It’s finally here! Pumpkin season, y’all! Does anyone else overload on pumpkin during October and November every year or is it just me? Hopefully I’m not alone.
Besides the amazing fall food (pumpkin, candy corn and apples, oh my!) and the fall fashion, I’m really loving decorating for fall now that we have our own place. I picked up some mums, white pumpkins and a few traditional pumpkins the other day for our front steps. It makes me so happy each time I come home now! I also grabbed a few of these cute knit chevron pumpkins from Target to add a little bit of fall inside too.
If you are all about the fall vibes like me, you’ll love the recipe in today’s post. Not only is homemade granola easy to make, but this version is full of fall flavors like pumpkin, cinnamon and cranberry. Check out the below recipe for my Pumpkin Spice Granola- it’s the yummiest way to celebrate the season!
Makes Four Cups of Granola
- Three cups of old fashioned oats
- 1 cup of chopped walnuts
- 1/2 cup of pepitas
- 1/2 cup of dried cranberries
- 3 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1/3 cup agave
- 3/4 of a cup pumpkin puree
Pre-heat oven to 300 Degrees F and prepare baking sheet with parchment paper.
Combine oats, walnuts, pepitas, cranberries, brown sugar and pumpkin pie spice into a large mixing bowl.
In a medium mixing bowl, whisk agave and pumpkin puree.
Gradually pour wet ingredients over dry ingredients and stir until well combined.
Pour combined ingredients onto prepared baking sheet and spread into a single layer.
Bake for 45 minutes to 1 hour, shaking the baking pan every 15 minutes.
Remove from oven and allow to cool for at least two hours before storing.
Place granola in an air tight container. Granola will keep for up to two weeks in air tight container.