Happy first day of autumn! I have yet another granola recipe, and I know you’ll love this one.
Aside from Christmas, pumpkin season is my favourite season. While I miss the warm sunshine of the summer months, knowing that eat-everything-pumpkin time follows directly after makes the transition a lot less depressing. Fall foliage on a sunny day can be just as awe inspiring too.
From pumpkin oatmeal to pumpkin soup to pumpkin pasta and pumpkin cheesecake, I fall under the clan of homo sapiens that can eat pumpkin foods for every meal of the day. This vegan Pumpkin Spice Granola will start any autumn day off the right way. It’s even clumpier than my Clumpy Banana Nut Granola. Clumpy to the point it needs to be broken up by hand after cooling off, making it easy to control what size each bite will be. My preference is big chunks!
Pumpkin is best enjoyed with maple syrup, toasted pecans, and plenty of warm spices, which is exactly how this granola is formulated. Cinnamon is my favourite spice so I add a lot more cinnamon than I do other spices. Another tip: do splurge a wee bit and get some whole nutmeg. Not only is its shelf-life longer but it is so much more flavourful than the pre-ground stuff. A few fine grates is all you’ll need!
I went home the weekend after making this granola and all I could think about was “when can I go back and eat my granola?” House home is where the fam is, but apartment home is where this granola is.
Making a big batch of this Pumpkin Spice Granola will make your house smell like a pumpkin spice latte for two days. Two. Days. It’s glorious. The smell isn’t even the climax, as the best part comes after the flat of granola cools and crisps up. The moment my roommate came back from school, she said “smells like autumn!” It’s almost as easy as lighting a scented candle, except way more natural of course.
It was ‘big news’ when Starbucks announced they’d be releasing their well-loved PSL at the end of August. Let me be ambitious and say that PSG is so much pumpkinier, therefore tastier. I know you’ll love this recipe. It deserves a trendy hashtag because you know us Rachels love hashtags; #PSG and tag @radiantrachels on Instagram if you make it!
Celebrate the arrival of pumpkin season with this healthy Pumpkin Spice Granola. Vegan, gluten free, with no refined sugars, autumn can’t get any better than this.
- 3 cups old fashioned oats
- 1 cup pecans, roughly chopped
- ¾ cup coconut chips
- ¼ cup ground flax seed
- A pinch of pink Himalayan salt
- 1 tbsp cinnamon
- ¼ tsp all spice
- A pinch each of ground ginger and freshly ground nutmeg
- ½ cup pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ tsp pure vanilla extract
- Preheat oven to 300⁰F and line a large cookie sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine all dry ingredients.
- In a small mixing bowl, mix together the wet ingredients. Then add to the dry ingredients and mix until well combined.
- Spread granola mixture onto prepared cookie sheet and press into an even layer, about ½ inch thick.
- Bake in preheated oven for 45 to 55 minutes, or until granola is browned to your liking.
- Once out of the oven, do not mix and let cool completely before breaking into smaller pieces with your hands and then transferring to an airtight jar.
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