We know we’re not alone when we say we love baking when the temperature starts to drop. We’ve been reaching for our Square, Rectangular, and Loaf Bakers for almost every meal over the past few weeks, and there’s no sign of stopping! There’s just something about turning the oven on and having those fall spices permeating our homes that make us swoon.
This pumpkin spice granola is a delicious way to get that fall feeling going. We like to enjoy this sweet and spicy treat with steamed milk in the morning, or when you get that hangry feeling in the afternoons. We’ve kept the processed sugar out too, so there’s no midmorning crash (although we like to add a little honey on top!) Let us know if you tried this recipe on our Facebook page, and share your photos with us on Instagram. Happy fall, y’all!
- 2 cups old fashioned rolled oats
- ½ cup pumpkin seeds
- 2 tbsp chia seeds
- 2 tsp pumpkin pie spice + 1/4 tsp cinnamon
- ¼ tsp salt
- 3/4 cup pumpkin puree
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- Pre-heat your oven to 350 degrees. Line a Square Baker with parchment paper using a sling and lightly spray the paper and the sides of the pan. Set aside.
- In a large bowl, mix together oats, pumpkin seeds, chia seeds, pumpkin pie spice, cinnamon, and salt.
- In a smaller bowl, whisk together pumpkin, coconut oil, maple syrup, and vanilla extract. Pour wet ingredients into dry, and mix until dry ingredients are completely incorporated.
- Spoon granola mixture into prepared pan. Pack in the granola making sure it's tight and compact by pressing down into the pan.
- Bake for 20 minutes. Remove from the oven and cool for 10 minutes. Once cooled, remove the entire mixture by lifting through the parchment paper. Cut into squares.
- These can be stored in an air tight container for 3 days, or in the fridge for 1 week.