This fall, I’ve embarked on a quest to appreciate pumpkin. I’m convinced it’s an acquired taste, much like coffee and wine. Seeing as how I’ve grown to love these beverages over time, then exposing my taste buds to more pumpkin this season must be the solution. My first attempt at Operation: Appreciate Pumpkin? Protein-Packed Pumpkin Bread, which proved to be a success. Plan of attack part deux? Pumpkin Crunch Granola.
Both Jenna and Meghan made batches of this autumn-inspired mix, and since it looked delicious, so I figured I’d give it a shot.
Between the maple oats, fall-flavored spices, and toasted pumpkin seeds, this granola has a lot going on.
Yet, each taste and texture manages to complement its counterparts.
Do me a favor and make a batch. You won’t regret it. And try your hardest not to eat it all in one sitting. Been there, done that.
Pumpkin Crunch Granola
Ingredients:
For spice mix
1 generous tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
For candied pepitas
1 cup pepitas (pumpkin seeds, raw)
1/2 tbsp. butter
1/8 cup honey
1/2 tbsp. brown sugar
1/2 tsp. spice mix
For granola
2 cups old fashioned oats
remaining spice mix
1/4 tsp. salt
1/2 cup maple syrup
1 1/2 tbsp. coconut oil
Directions:
1. In a small bowl, combine spice mix ingredients and set aside.
2. In a skillet set over medium heat, melt butter. Add pumpkin seeds and 1/2 tsp. of spice mix. Toast seeds, stirring constantly, until golden brown. Add honey and brown sugar. Continue to cook while stirring for another two minutes. Carefully transfer and spread out candied seeds on a large baking sheet that’s lined with parchment paper. Let cool for about 12 minutes, until no longer sticky. Break seeds up with a spatula to avoid sticking and set aside.
3. In a large bowl, combine oats with remaining spice mix and salt. Mix well.
4. Preheat oven to 325 degrees Fahrenheit.
5. In a large skillet or small saucepan over high heat, combine maple syrup and coconut oil. Bring to a boil, then reduce heat and simmer for two minutes. Carefully pour hot syrup over oats. Toss well.
6. On large baking sheet lined with parchment paper, spread out granola. Bake for about 25 minutes, tossing halfway through. When done, remove granola from the oven and let cool.
7. Combine toasted pumpkin seeds and granola.
This looks absolutely amazing !! I’m going to print it off but not make it for a while. Trainer dude just changed up my meal plan. Maybe next month I can make this healthy treat. I haven’t had pumpkin seeds in a long time!
This was my first time having pumpkin seeds in *years.* Hope you can make it soon!
How have I not found your blog before? I am currently working at SUNY Oswego. I read your about me after I saw you were in central NY and that you graduated William Smith last year. (I graduated SUNY Potsdam) anywho-the pumpkin granola looks awesome and I’ll certainly be dropping in!
Wow, what a small world! One of my best friends from high school went to SUNY Oswego, and one of my old bball teammates goes there now. And I’m pretty sure we played Postdam during bball season. Too funny!
You had to have! Are you living in the William Smith area now? Feel free to email me at lolzthatswim@gmail.com if you don’t want to put all of that online. I’d def love to chat!
Delicious! That you for sharing! Hopefully I will find the time to make it sometime soon.
Yummy
You know I’m a granola fiend so I guess I just put another to-do on my weekend list!
Natalie, you will *love* it–trust me!
Ohhh that sounds divine. I love me some pumpkin.
Before making this granola, I hadn’t eaten pumpkin seeds since middle school maybe. Now I know that was way too long to go without!
That granola looks wonderful! I’m sure you’re sick of hearing this, but I’m so surprised you don’t like pumpkin!
I know, lol. I am starting to appreciate it more, although I might have to do some more baking.
SkinnyTaste recently had a pumpkin muffin recipe that was amazing! Definitely worth checking out.
Ooo, thanks for the heads up!
I ended up making this granola today. Yummy! Thanks for posting.
very cool!