My kitchen pantry plays many roles:
holder of the sacred Special K hider of 2 kinds of flour, 4 kinds of rice, and 2 kinds of quinoa, whose existence I’d forgotten dark and quiet home to my fermenting kombucha babies silent judger of my midnight snack cravings
It’s a magical place, really. But for the times when you needs to clean out the pantry, we granola. With it being fall, we want cinnamon and pumpkin spice and everything nice! And that autumn flavor-bomb is coming to us in the form of Pumpkin Granola. And when I say this is a pumpkin-flavored granola, I mean this granola has a LOT of pumpkin deliciousness. We’re talking pumpkin spices AND pumpkin puree AND pumpkin seeds. Let’s cook!
Pumpkin Granola Ingredients
Dry Ingredients: shelled pumpkin seeds (pepitas), rolled oats, chia seeds, dried cranberries The Spices: cinnamon, ground ginger, nutmeg, cloves, allspice (or sub pre-mixed pumpkin spice) Wet Ingredients: pumpkin puree, maple syrup, flavorless oil, vanilla extract
How to Make Pumpkin Granola
Making this autumn inspired granola is as simple as mixing it all together and baking into toasty perfection! Be sure to spread the granola out as much as possible on the baking sheet to help it get toasty brown and crunchy. Optimally, you should let this completely cool on the pan, so as to produce the most crispy, crunchy, chunky granola (but no will will blame you for sneaking a few bites before it cools!)
How to Store Homemade Granola
This Pumpkin Granola stores well! Just place it in an airtight container or baggie and store at room temperature. It will be best for about a week. As with most things, you can store it for a while longer in the fridge.
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A photo from when I originally published this Homemade Pumpkin Granola!
