Seems like once we hit the middle of September, all we can think about is pumpkin spice everything from now until Christmas. This pumpkin granola is so easy to make and you can use you cinnamon bark, clove and ginger vitality oils to make it even better. This salty & sweet granola is good with ice cream for a fall dessert, yogurt for breakfast or just cold milk.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
3 cups old fashioned rolled oats
1 1/2 cups sliced almonds
1 cup unsweetened flaked coconut
1/2 cup pumpkin puree
1/2 cup olive oil
1/2 cup pure maple syrup
1 teaspoon salt (I like the Maldon Sea Salt Flakes)
4 – 6 drops Cinnamon Bark Essential oil
1 drop Clove Essential Oil
3 Drops Ginger Essential Oil
Preheat oven to 350º
Combine the dry ingredients (oats, almonds, coconut)
Combine the wet ingredients (pumpkin puree, olive oil, maple syrup and essential oils) and whisk together.
Add dry ingredients and mix to combine. Pour out onto sheet pans with side and make sure it is spread out evenly. (Use non-stick pans or coat with a little olive oil)
Sprinkle with salt and bake for 20 to 30 minutes. Check after 20 minutes and rotate pan if one end is getting browner than the other. Bake for an additional 5 to 10 minutes, watching very closely.
Let cool and it will crisp up, then store in a glass jar in the freezer. (I think it stays fresher and crisper by freezing it, but you don’t have to and trust me…it won’t last long).
I used vitality essential oils, but you could use 2 teaspoons ground cinnamon, 1/4 teaspoon clove and 1/4 teaspoon ginger.