I polled my Instagram to gauge how we felt about post-Halloween pumpkin, and I was happily surprised to see an overwhelming majority of you approved! This is the first Fall that I’ve really given in to the pumpkin spice craze, and I have to say, I do somewhat understand the hype! This granola has the perfect autumnal, savory sweetness and spice to it, with an unexpected Kama’aina kick of coconut. I hope you enjoy!
- 1/4 cup canola oil
- 3 tbs maple syrup
- 1 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 1.5 cups old-fashioned rolled oats
- 1/4 cup sliced raw almonds
- 1/4 cup chopped raw walnuts
- 2 tbs raw pumpkin seeds
- 2 tbs shredded unsweetened coconut
- 3/4 cup dried, chopped fruit
- Preheat oven to 300F and prepare a baking sheet lined with aluminum foil or parchment paper.
- In a large bowl (you’ll use this for all the dry ingredients soon), whisk maple syrup, oil, and spices. Add the oats, nuts, seeds, and coconut.
- Pour onto baking sheet ensuring it’s evenly laid out (I used the back of a wooden spoon to do this).
- Bake for 20 min- flipping halfway through. Once your nuts turn golden- you’re done baking!
- Add in the fruit, then use your hands to clump together into “granola chunks” (if you’re into that- I actually prefer my granola non-chunky).
- Enjoy hot, or keep in an airtight container for ~1 week. Remember, you can always pop back in oven to re-toast as it gets stale!
Granola is highly customizable. You can swap out the nuts, seeds, and fruit for whatever you have on hand. This is just a guide!
What if I want something pumpkin spice but not this? Don’t worry, my obsession with pumpkin spice was far reaching this year. Try out one of these:
Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes and behind the scenes tricks are published first on Instagram. Check out this recipe on Instagram, below: