Pumpkin Season Is BACK! Try out this homemade granola for a low sugar, high protein granola. Once you make it from home you’ll never get store bought again!
Fall is inching closer and like many other girls out there I am getting anxious about pumpkin spice everything.
However, instead of a pumpkin spice latte or pumpkin spice cake…I wanted to enjoy the same pumpkin spice flavor but in something more nutritious for my body. Many store bought granolas are advertised as being nutritious but some are packed with almost the same amount of sugar as that pumpkin spice cake I just mentioned. When making homemade granola you are able to control the added sugars. I used honey for a natural sugar and no other additional sugars. (Except for the optional dark chocolate chips I added at the end). Oats are naturally high in fiber, and adding in seeds and nuts boosts the protein and healthy fat content. It is easy to go overboard on eating granola, so try to use it like decoration on your morning yogurt. Cooking this made the house smell soooo yummy and floods my mind with holiday memories. Funny how smells do that, huh?
What do you all like to cook or bake using pumpkin spice? I would love to hear!
Well Pumpkin season is in full swing once again! 🍂🎃 I've been selfish & enjoying this pumpkin spice granola all week but finally am sharing the recipe & video with you guys today! 🙌🏼🤗 Grab the full recipe #ontheblog by clicking the #linkinprofile 👍🏼 •• https://krollskorner.com/recipes/pumpkin-spice-granola/ •• 🎃 #krollskorner #granola #homemade #pumpkin #pumpkinspice @siggisdairy #siggisambassador
- 3 cups old fashioned oats
- 3 T pumpkin puree, canned
- 1/4 cup quinoa, uncooked
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- 1/3 cup honey
- 1/2 tsp. salt
- 1/3 cup canola oil
- Optional: 1 cup chocolate chips and/or chopped nuts (I used 1/3 cup pepitas and 1//2 cup chopped walnuts).
- Preheat oven to 325 degrees F. Lightly grease two baking sheets.
- In a large bowl combine oats, quinoa, salt, nutmeg, cinnamon and pumpkin pie spice. (Stir in pepitas and walnuts also if using nuts or seeds.).
- In a small saucepan, heat honey, canola oil, vanilla, and pumpkin on low for 3-4 minutes.
- Pour the wet mixture over the oats and stir to coat well.
- Spread the oat mixture evenly on the baking sheet. Bake in 10-15 minute intervals, stirring slightly in between intervals. (Do not stir if you like chunks in your granola. Just turn the sheet pans so all sides get cooked evenly). Bake until oats turn a golden brown and looks like, well, granola! 🙂 It should take ~30 minutes.
- Cool completely, and then stir in chocolate chips. Store in jar or air tight container up to 2 weeks.
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!
Looking for easy and healthy recipes? Head over to my Pinterest page to get inspired!