pumpkin granola

pumpkin granola

Granola and fall spices! I like them separately but put them together and add chocolate and it’s basically the best thing ever.  I make

homemade granola

all of the time so I thought it would be fun to change up my

go-to recipe

to go with my favorite season.  I look for basically any reason to use my

homemade pumpkin pie spice

and right now is the perfect time to try it with all of the fall/holiday cooking and baking coming up.  This recipe is also a great thing to make as gifts

I can’t take credit for adding the chocolate to this recipe… it was all of my husbands idea!  It was a great idea! I like using bittersweet chocolate with this granola because instead of adding sweetness it adds richness that is a perfect balance to the spices.  I like my granola a bit softer, but if you like yours crunchy you can simply bake it longer.  It’s my favorite fall snack!

pumpkin granola

pumpkin granola

Pumpkin Seed Granola

4 cups old-fashioned rolled oats 1/2

unsweetened shredded coconut

(if you can’t find unsweetened you can use sweetened) 1/4 cup wheat germ (optional) 1 cup sunflower seeds 1 cup pepita seeds (aka shelled pumpkin seeds) 1 tablespoon sesame seeds 1/2 teaspoon salt (I like using kosher) 2 teaspoons pumpkin pie spice (

homemade pumpkin pie spice

) 1/2 cup honey (preferably raw if you can find it) 2 teaspoons

vanilla extract

8 tablespoons butter or coconut oil

1 cup bittersweet chocolate chips

 Instructions

*Heat your oven to 325 degree

*Line a baking sheet with parchment paper and spread the pepita seeds on it

*Bake 3-6 minutes or until slightly toasted

*Set aside to cool

*In a large bowl combine the oats, coconut, wheat germ, sunflower seeds, cooled pepita seeds, sesame seeds, salt, and pumpkin pie spice

*Toss together until evenly coated

*In a small pan over medium heat melt the butter;  Once melted add the honey and vanilla to it

*Pour the honey over the oats mixture

*Stir well…. making sure that everything is coated.

*Line two baking sheets with parchment paper and spread evenly

*Make sure your mixture stays somewhat compact on the sheet (see picture below).

*Bake until golden, about 14-17 minutes; if you like your granola crunchy then you probably want to bake it for 17-18 minutes.

*Let cool completely

*Once completely cooled you can break it up into big pieces

*Store in an airtight container

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

pumpkin granola

Pumpkin Pie Spiced Granola

Note: Pepita seeds are pumpkins seeds.  They look different than the ones that come out of the pumpkin because they are shelled.  I recommend using these for the granola and saving the ones from your pumpkin carving for roasting separately.