Pumpkin Gingerbread Granola

Pumpkin. Gingerbread. Granola.

That’s really all you need to know because it already sounds amazing, right? I KNOW! (In my best Monica Geller voice.)

Pumpkin Gingerbread Granola

This is seriously some of the best granola I’ve ever had, and I’m not just saying that because I made it. Promise. But for real, I think you’re going to like this. I have already eaten almost the entire batch by myself in about 3 days. I’m hiding it from Kenny. Kidding, sort of.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

I’ve eaten way more gingerbread flavored things than one person should over the past month. I’ve had it in the form of 3 batches of gingerbread cookies (coming soon), a gingerbread protein shake that I’ve been making almost everyday (also coming soon), and this granola. I’m out of control, and I’m not even sorry. ‘Tis the season!

Pumpkin Gingerbread Granola

This granola is made only with unprocessed ingredients, so you can feel good about eating large amounts of it over the holidays. It is sweetened with unrefined coconut sugar, honey and has just a hint of molasses. It wouldn’t be gingerbread without the molasses, of course. You get tons of crunch from the pecans, pepitas and oats, and lots of warm spice from the ginger, cinnamon and cloves. That sweet/spicy combo gets me every time.

Pumpkin Gingerbread Granola

And did I tell you it has pumpkin!?!? Well, it has pumpkin. I was sitting in bed one night, thinking about random recipes that I want to try (as all normal people do), and I thought, what would happen if I combined pumpkin and gingerbread flavors in a granola? I thought I was some kind of genius, until I found out that I in fact did not invent this concept. Oh well, it’s still darn good. The next day I started throwing all kinds of things into a bowl and out came this ah-mazing granola.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

Yall, I can’t stop eating it. I have eaten with milk as a cereal, used it as a topping for yogurt, and mostly just shove handfuls of it into my pie hole. Make this for your family and friends over the holidays. They will love you forever.

 

Pumpkin Gingerbread Granola

Yield: Makes 6-7 cups

Ingredients

  • 4 cups old-fashioned GF oats
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup pepitas
  • 1/4 cup coconut sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey
  • 2 tbsp molasses
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1-2 tsp vanilla extract

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a large mixing bowl, combing the oats, pecans, pepitas, coconut sugar, shredded coconut, cinnamon, cloves, ginger and salt. Stir to combine.
  3. In a smaller bowl, whisk together the pumpkin puree, honey, molasses and vanilla extract.
  4. Add the wet ingredients to the oat mixture and use a wooden spoon or spatula to stir until well combined. The oats and nuts should all be coated with the wet ingredients.
  5. Spray a large baking sheet with cooking spray and transfer the granola to the baking sheet. Spread it out into an even layer.
  6. Bake for 35-45 minutes. Do not stir.
  7. When done baking, remove from the oven and let it sit and cool for at least 15 minutes.
  8. Once cooled, use a spatula to gently break up the granola, making sure not to break it up too much if you want clusters.
  9. Transfer to an airtight container. Enjoy with milk, yogurt or by itself.
https://www.thewheatlesskitchen.com/pumpkin-gingerbread-granola/

4 Comments

    1. You can be my designated bowl licker, for sure! My husband and I are going to be driving through Austin on either the 28th or 29th, maybe I can bring you some! 🙂

  1. I loved this and so did my husband and daughter! I am making a second batch tonight!! Thank you for the great recipe!

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