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Pumpkin Granola

  • 3 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup sliced almonds
  • 1/2 cup chopped pecans
  • 1/4 cup chia seeds
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup apple sauce
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3/4 cup dried fruit (I used chopped dates and cranberries)
  1. Preheat the oven to 325
  2. Add all the dry ingredients (except dried fruit) to a large mixing bowl
  3. In a small bowl mix all the wet ingredients together
  4. Pour the wet ingredients over the dry ingredients and mix until the oats are coated and moist.
  5. Spread evenly onto a baking sheet
  6. Bake for 20 minutes, remove from the oven, stir everything around. If you want your granola to remain in chunks, make sure you don’t break it up completely.
  7. Place back in the oven for an additional 15 – 20 minutes – until it’s golden brown.
  8. Remove from the oven and mix in the fruit.
  9. Store in an airtight container for up to 10 days.

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