Cinnamon Pumpkin Granola
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Cinnamon Pumpkin Granola

Sweet and crunchy homemade cinnamon granola with a hint of pumpkin. Easy to make, plus better tasting and more affordable than store-bought granola!
Course Breakfast, Snack
Cuisine American
Keyword granola, pumpkin
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 cups
Author Tiffany

Ingredients

  • 3 cups rolled oats
  • 1 cup chopped nuts - such as Diamond of California (almonds, walnuts, and pecans all work well in this recipe too)
  • 1/2 cup coconut flakes
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 1/3 cup oil
  • 2 teaspoon vanilla extract
  • 3 tablespoons pumpkin pie puree

Instructions

  • 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.

Notes

*for a nut-free version, you can replace the nuts with twice as many oats, OR I love using Fiber one original cereal too!