Maple Pumpkin Granola


Hello there– On a trek through Target a couple weeks ago I spied it– a big end display of canned pumpkin!  I couldn’t help dropping a couple cans in my cart!!  Let the pumpkin baking begin!!

Love this crunchy granola– here with yogurt & honey– or sprinkled on oatmeal or ice cream– or scooped by the handful when I wander into the kitchen looking for a mid afternoon munch.


3 cups whole oats
1/2 cup sliced almonds
1/2 cup walnuts, coarsely chopped
1/2 cup shredded coconut
1/2 cup pumpkin puree
1/4 cup olive oil
1/2 cup maple syrup
1 tsp. salt
1 tsp. cinnamon

In a large mixing bowl, stir together the oats, almonds, walnuts and coconut.  In a separate bowl mix up the pumpkin puree, olive oil, maple syrup, salt & cinnamon.  Pour the wet ingredients over the dry ones and stir until it’s all well blended.

Cover a large baking sheet with foil and spray lightly with cooking spray.  Spread the oat mixture evening over the baking sheet and pop it into a 350 degree oven.

Cook for 10 minutes and then take it out and stir it up on the pan.  Bake ten more and stir it again.  Bake ten minutes more for a total of 30, maybe 35  minutes.


27 thoughts on “Maple Pumpkin Granola

  1. I’ve just tried this with the can of pumpkin purée I managed to get hold of over here in the UK where it’s not such a common ingredient. I can’t stop eating it. It’s delicious. I need more self discipline not to keep raiding the jar. Thank you. Yum.

  2. Pingback: Hello Autumn!!– and Pumpkin Baking | The Thankful Heart

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