Sweet and crunchy homemade cinnamon granola with a hint of pumpkin. Easy to make, plus better tasting and more affordable than store-bought granola!
Growing up I thought I didn’t like granola, because when my mother made homemade granola she always put raisins in it and I have always detested raisins. Detested. I didn’t like trail mix for the same reason. But back to the granola. It was a happy day when I discovered that granola didn’t necessarily have to have raisins.
I’m far too much of an eat-on-the-go person to stop and pour myself a bowl of granola with almond milk, thus I’m very much a fan of greek yogurt cups. So quick, so portable, so perfect for layering on lots and lots of easy homemade granola (minus icky shriveled raisins). It’s definitely my average every day breakfast meal of choice. Unless I’m making waffles. or pancakes. or french toast. Those fall into a completely different breakfast category. But for the average wednesday morning, you can pretty safely bet I’m eating greek yogurt and homemade granola.
I started making my homemade granola last year and have never looked back since. It’s almost always cheaper than buying granola from the store, not to mention often healthier and yummier than most of the store-bought granolas I’ve tried. This cinnamon pumpkin granola recipe is easy peasy and perfect for putting a little Fall flare into your breakfast routine.
- 3 cups rolled oats
- 1 cup chopped nuts - such as Diamond of California (almonds, walnuts, and pecans all work well in this recipe too)
- ½ cup coconut flakes
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup honey
- ¼ cup brown sugar
- ⅓ cup oil
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree
- Preheat oven to 325 and lightly grease a large baking sheet. (Preferable one with a raised edge)
- In a large bowl combine oats, nuts, coconut, salt, cinnamon, and pumpkin pie spice.In another bowl whisk together honey, brown sugar, oil, vanilla, and pumpkin.
- Pour the wet mixture mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist (for me this was a little over an hour but it will depend on your oven).
- Allow to cool completely (the granola will crisp a little more as it cools.) Store completely cooled granola in airtight containers for 1-2 weeks.