Now that I have had time to cope, I am finally over the fact that summer has come to an end and a new season is upon us. As much as I love summer, fall means football season (GO MSU!), apple picking, boots, flannel and pumpkin flavored EVERYTHING. How can I not be excited about that?
With that being said, I obviously had to make a pumpkin spice version of my simple granola. Still true to its original form, this pumpkin spice granola is just as easy to make as its counterpart. The addition of pumpkin puree, pumpkin spice and a touch of pure maple syrup has this granola bursting with fall flavors in every crunchy bite.
This pumpkin spice granola is just the beginning of many more fall inspired recipes to come. So excuse me while I go break out the rest of my flannel shirts and cozy sweaters. I’m ready for you fall.
- 4 cups gluten-free rolled oats
- 1/4 cup ground flax seed
- 1/2 cup water
- 3/4 cup pumpkin puree
- 1 cup raisins or other dried fruit
- 1 cup pepitias
- 1/2 cup walnut pieces
- 1/3 cup chia seeds
- 1/2 tsp kosher salt
- 1/3 cup pure maple syrup
Preheat oven to 400 degrees Fahrenheit
Prepare a baking sheet with a non-stick baking mat or parchment paper.
In a small bowl combine flax seed, water, and pumpkin puree, set aside.
In a large bowl combine oats, dried fruit, nuts, chia seeds, salt and maple syrup. Stir well to combined.
Add pumpkin and flax seed mixture to the large bowl, stir until fully incorporated
Pour out onto baking mat and press into the pan (this will help it stick together to create clusters)
Place into the oven and bake for a total of 1 hours and 45 minutes to 2 hours.
Set the timer for 1 hour to start, at the end of the first hour use a wooden spoon or spatula to break up and flip some of the granola, being careful not to break it up too much yet.
Then, set the timer for another 30 minutes and stir the granola one more time.
Finally, set the timer for the last 15 minutes. The granola will still feel a bit soft and moist at this point as it will not fully harden and get crunchy until it cools, if it still seems really moist you can give it another 10 to 15 minutes but just be sure to keep an eye on it, I wouldn’t go more than 2 hours. If some of the raisins around the edges look puffy and a little burned it is definitely done.