So who’s had a pumpkin spice latte yet? Anyone? Show of hands? I like pumpkin spice lattes just fine, but they’re not my favorite by a long shot. Nope. If I had my choice I’d go for something chocolatey and spicy. Mmm, Mexican mocha. That’s where I’m at.
So imagine my surprise when I found out that one of Starbucks’ fall drinks is the Chile mocha. Now THAT’S what I’m about. Can we start a craze around this drink? Is that possible? 😉 Has anyone had one? I’m definitely going to have to try it.
But back to pumpkin. Pumpkin is so darn good for you. And so is granola, in theory, if you can stay away from kinds that have lots of added sugar. So why not bring the two together into a weird Frankenstein’s monster?
This is the perfect fall granola. (Or if you’re like me and like fall flavors all year round, it’s also a great granola for April. 🙂). It’s healthy, you can customize the nuts based on what you like, and PUMPKIN!
I love this granola on top of Greek yogurt. I stir a little apple butter into the yogurt, then I top it with this.
Its fall in a bowl!
- 4 cups old fashioned oats
- 1½ cups unsalted nut of your choice, or a mix
- ½ cup unsweetened flaked coconut (optional)
- ¼ cup coconut sugar
- ½ cup pumpkin purée
- ⅓ cup honey
- 2 tbsp molassss
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ½ tsp salt
- 1 tsp vanilla
- Preheat the oven to 325 degrees F.
- Spray a lipped baking sheet with cooking spray and set aside.
- In a large bowl combine oats, nuts, coconut, cinnamon, cloves, ginger, and salt. Stir. Set aside.
- In a separate bowl mix together pumpkin puree, honey, molasses, and vanilla.
- Add the wet ingredients to the dry and stir until completely combined.
- Pour out onto prepared pan and bake for 35-40 minutes. Don't stir.