Pumpkin Granola
Prep time
Cook time
Total time
Crunchy pumkin granola that's perfect for getting in the fall spirit - but without the guilt! Feel free to add ⅛ of a teaspoon more nutmeg and cloves if you really dig those fragrant fall flavors.
Recipe type: Breakfast, Snack
Serves: 6 cups
  • 4 cups old fashioned rolled oats
  • ½ cup pumpkin puree
  • ¼ cup 100% maple syrup
  • 2 T coconut oil
  • 3 T of brown sugar
  • 2 T vanilla infused splenda
  • ⅛ tsp. nutmeg
  • ⅛ tsp. ground cloves
  • 1½ tsp cinnamon
  • 1 egg white
  • ⅛ teaspoon of salt
  • 1 T of wheat bran
  • ⅓ cup raw almonds, roughly chopped
  • 2 tablespoons of white chocolate chips
  • 2 tablespoons of dried cranberries
  1. Preheat the oven to 300 F.
  2. Melt the coconut oil in the microwave for about 30 seconds
  3. Mix all of the ingredients together in a large bowl except for the oats and mix-ins
  4. Add the oats and almonds and stir until completely covered with the pumpkin mixture
  5. Spread out the granola evenly on a nonstick jellyroll pan.
  6. Bake for 20 minute intervals, making sure to stir the granola so that it bakes evenly. Do this 3 times for a total of 60 minutes.
  7. When the granola has cooled completely, add the dried cranberries and white chocolate, if desired.
  8. Store in an airtight container or mason jar.
Recipe by A Sue Chef at http://www.asuechef.com/pumpkin-granola/