Lovely, I’m saahhhhhh excited to share today’s pumpkin pie granola recipe with you!
It’s….
crunchy
pumpkin-y
full of spice
totally comforting
and nutty [dem pecans…mmm]
BUT it can also be made nut free!
With warm milk, this pumpkin pie granola is winter morning heaven #socosy.
And it can even be popped into your little ones lunch box as trail mix.
OR mixed through a muffin batter.
It’s infinitely adaptable.
Oh and did I mention it comes together in 1 bowl and takes a mere half hour to bake!
With this recipe in your repertoire, you’ll never buy the store bought [and super expensive] stuff AGAIN!
To make your own pumpkin pie granola simply…
Begin by preheating your oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
Wash your little ones hands and set them up at the kitchen bench in front of large bowl.
Ask your child to add the oats to the bowl.
Next, add the puffed brown rice.
Now add the pecans (nut free version add 1 cup of shredded coconut) to the bowl.
Add the pumpkin kernels and chia seeds to the bowl.
Add the cinnamon, nutmeg and ginger to the bowl.
Add the maple syrup, vanilla bean paste [or extract], coconut oil and a pinch of salt.
Now add the lovely pumpkin puree.
Arm your little one with a wooden spoon and ask them to stir until combined.
Give your child a large spoon and ask them to place the granola onto the prepared tray. Bake for 20-30 minutes (stirring every 10 mins to ensure even cooking) or until golden and fragrant.
Allow the granola to cool completely on the tray – it ‘crisps’ as it cools.
Store in an air tight container for up to 2 weeks. Serve with warm milk (or yoghurt in summer), fresh berries and edible flowers (if desired). Enjoy x
pumpkin pie granola
- Total Time: 45 mins
Description
pumpkin pie granola
Ingredients
- 3 cups (270 grams) rolled (traditional) oats
- 1 cup (25 grams) puffed brown rice (or 1 cup oats)
- 1 cup (125 grams) raw pecans, chopped (nut free version – 1 cup shredded coconut)
- 1/2 cup (65 grams) pumpkin kernels
- 2 tablespoons white chia seeds
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- pinch of salt
- 1 tablespoon vanilla bean paste (or extract)
- 3/4 cup (170 grams) pumpkin puree (tinned or home made)
- 1/4 cup (60 ml) coconut oil, melted and slightly cooled
- 1/3 cup (80 ml) pure maple syrup.
Instructions
- Preheat oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
- Place the oats, puffed rice, pecans, pumpkin kernels, chia seeds, cinnamon, nutmeg, ginger, salt, vanilla, pumpkin puree, coconut oil and maple syrup into a large bowl and mix thoroughly to combine.
- Spoon the mixture onto the prepared tray in an even layer. Bake for 20-30 minutes (stirring every 5-10 minutes to ensure even cooking) or until golden and fragrant. Allow the granola to cool completely on the tray (it crisps as it cools).
- Serve with warm milk, fruit and edible flowers (if desired).
- Prep Time: 15 mins
- Cook Time: 30 mins
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HI Kayla, just a quick question. Would you store this in the fridge rather than the cupboard because it has the pumpkin puree?? thanks in advance