Time to add pumpkin spice to something else. Tonight’s recipe is Pumpkin Spice Granola. What caught my eye on this one is that coconut flakes are part of granola. Pumpkin and coconut together just sounds like it’ll be one of those interesting combinations I’d like. To add further fall flavor to the mix, you’re going to throw in some pumpkin seeds too. Also, honey, oats, puffed rice, almond butter, and some other yummy ingredients. Then it’s just a matter of mixing and then baking for about 25 minutes.
Ingredients
- 4 cups rolled oats
- 3 cups puffed rice
- 1 cup shredded unsweetened coconut
- 1 cup pumpkin seeds
- 1/2 cup brown sugar
- 1 1/2 tablespoons pumpkin pie spice
- 2 teaspoons kosher salt
- 3/4 teaspoon baking soda
- 1/2 cup honey
- 1/2 cup extra-virgin olive oil
- 1/2 cup pureed pumpkin (from 1 [15-oz.] can of pumpkin)
- 1/2 cup almond butter
- 2 teaspoons vanilla extract
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. In a large bowl, combine oats, rice, coconut, pumpkin seeds, brown sugar, pumpkin pie spice, kosher salt, and baking soda.
In a separate bowl, whisk together honey, olive oil, pureed pumpkin, almond butter, and vanilla. Add to dry ingredients and stir until everything is evenly coated. Transfer to prepared baking sheet. Bake, stirring granola every 10 minutes, until granola is evenly browned, 25 to 30 minutes. Allow granola to cool before storing or eating.