Recipe: Delicious Pumpkin Spice Granola

Pumpkin Spice Granola. Fuel All Your Adventures With Our Tasty Granola Today! The good news we have to share is that there's a delicious breakfast item that carries the flavors of pumpkin spice exceptionally well—granola. In addition to using a pumpkin pie spice blend, our granola also uses some canned pumpkin, honey, and olive oil to coat the oats and seeds to make a chewy and flavorful batch of Pumpkin Spice Granola.

Pumpkin Spice Granola It has sweetness from the maple syrup, a slight pumpkin taste yummers!, and then rich spice flavors from the cloves, nutmeg, allspice, and cinnamon. How to make low carb Caramel Pumpkin Spice Granola. The key to making a low carb granola is incorporating a lot of nuts and seeds for CRUNCH. You can have Pumpkin Spice Granola using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pumpkin Spice Granola

  1. It's 2 1/2 cups of rolled oats.
  2. You need 1 cup of roughly chopped pecans.
  3. It's 1 cup of unsalted pumpkin seeds.
  4. Prepare 1/2 cup of pumpkin puree.
  5. It's 1/4 cup of pure maple syrup.
  6. It's 1/4 cup of melted coconut oil (could also use melted unsalted butter).
  7. You need 2 tbsp. of brown sugar.
  8. It's 1 tbsp. of pumpkin pie spice.
  9. You need 1 tsp. of vanilla extract.
  10. Prepare 1/2 tsp. of salt.
  11. Prepare 2/3 cup of dried cranberries (optional).

With a combination of almonds, pecans, sunflower seeds, pepitas, flax, chia, and hemp hearts, this recipe definitely meets the crunch requirement while keeping the carb count low. This Pumpkin Spice Granola is a delicious way to savor the flavors of fall. Hearty oats, crunchy walnuts, dried cranberries and fall spices give this granola both texture and flavor. It's simple to make and perfect to eat by the handful, with milk, or on top of yogurt or ice cream!

Pumpkin Spice Granola step by step

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set it aside..
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, coconut oil (or butter), pumpkin pie spice, brown sugar, vanilla and salt until combined..
  3. Stir in the oats, pecans and pumpkin seeds and mix until fully incorporated and everything is saturated..
  4. Pour the mixture out onto the prepared baking sheet and spread it out evenly. Bake for about 30 minutes, stirring about every 10 minutes, until the granola is golden and starting to dry out..
  5. Allow it to cool for 10-15 minutes...it will continue to dry as it cools. If you'd like to add the dried cranberries or any other type of dried fruit, stir it in once it cools enough to handle..
  6. To store, keep it in an airtight container for around 2 weeks..

Add the Maple Syrup, Almond Butter, Pumpkin Pie Spice, and Salt to a large bowl. Next, add the Oats, Pumpkin Seeds, Pecans, and Coconut Flakes to the bowl. Pumpkin spice granola is on my to-make list for this fall too! Although Ben might not be so happy - he's a traditionalist and loves his "everyday" granola! This looks amazing - and I agree, granola over ice cream is the best!

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