Pumpkin Pie Granola Food

CRUNCHY PUMPKIN PIE GRANOLA

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

PUMPKIN PIE GRANOLA

Steps:

• Preheat oven to 325 degrees and line a sheet pan with parchment paper or a silpat mat.
• In a large bowl combine the oats, pepitas, nuts, cinnamon, nutmeg, ginger, cloves, and salt.
• In a smaller bowl whisk the egg white for about a minute until it is thick and foamy.
• Add the pumpkin, oil, sugar, maple syrup, and vanilla to the egg white and whisk together.
• Pour the pumpkin mixture into the oat mixture and fold together with a rubber spatula.
• Spread the granola out onto the sheet pan in an even layer.
• Bake the granola for about 40 minutes, stirring it every 10 minutes to keep it from burning.
• Let the granola cool on the sheet pan for 20 minutes before removing it.
• Once the granola has cooled completely store it in an airtight container for up to a week, or in the freezer for up to a month.

FAVORITE PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
• Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
• Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.

PUMPKIN MAPLE PECAN GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
• Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
• Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
• Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

PUMPKIN PIE-SPICED GRANOLA

Steps:

• Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat., Spread evenly into 2 greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

PUMPKIN PIE GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F.
• Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.
• In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.
• Pour the wet mixture over the oats and mix with a wooden spoon.
• Stir in the cranberries and pecans.
• Pour and evenly press the mixture into a coated 8 x 8 pan.
• Bake for 35 to 40 minutes or until golden brown.
• Allow to cool, then cut into bars and serve. Store at room temperature in an airtight container.

PUMPKIN PIE GRANOLA

Steps:

• Preheat oven to 350 F.
• In a large bowl, combine rolled oats, pepitas, pecans, pumpkin spice seasoning and salt. In another bowl, combine pumpkin puree, maple syrup, coconut oil, and vanilla extract. The mixture may be slightly lumpy. Pour the wet ingredients into the dry ingredients and stir to combine until fully incorporated.
• Spread the granola mixture onto a large parchment-lined baking sheet. Bake for 25-30 minutes, turn the pan once halfway.
• Remove from oven and let it cool down (about 15 minutes). Store in an airtight container for up to 2 weeks at room temperature.

PUMPKIN GRANOLA

Steps:

• 1. Preheat the oven to 325°F Line a large baking sheet with parchment paper and set aside.
• 2. In a large bowl, combine oats, spices, and salt. Mix well.
• 3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth.
• 4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist.
• 5. Evenly spread the mixture onto the prepared baking sheet.
• 6. Bake for 20 minutes. Remove pan from the oven and stir.
• 7. Bake for an additional 15-20 minutes or granola looks toasty. Mixture will still look slightly damp. Take out a little and let it cool to see if it crisps up.
• 8. If it does, remove from the oven and stir in dried cranberries and pepitas.
• 9. If you like your granola in clusters, press the granola together as if you're making a rice crispy treat.
• 10. Let cool completely. Break into pieces and store in an airtight container.