The Last Hurrah {Recipe: Pumpkin Pie Granola Two Ways}

It's just about the end of Everything Pumpkin Spice Season and now we are entering Everything Peppermint Season. These days seasons seem to be defined by Starbucks flavors. I really take part in all the Starbucks stuff (it is always Green Tea Season for me), but it still influences the flavors of baked goods we make at home.  So we just about had our fill of pumpkin spice, now Lili is busy figuring out all the yummy peppermint flavored treats she wants to make for the holidays. 

This granola was one of the first pumpkin spiced baked goods I made, other than traditional pumpkin pie. I am not a fan of pumpkin pie, although I have made it for others. But, I do love this granola! I like it best with pecans and cranberries, the kids like it best with white chocolate chips. I have doubled this recipe and split it using the nuts and cranberries in 1/2 and white chocolate in the other.  It is really good on vanilla yogurt or to just enjoy on it's own. 

Pumpkin Pie Granola Two Ways

Granola Base:

2 cups rolled oats* 

2 tablespoons ground flax seed

1/4 cup water 

1/4 cup pumpkin puree

1/4 cup coconut oil, melted

1/4 cup maple syrup

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/4 teaspoon salt

Optional Add-Ins

1 cup pecans

1/2 cup low sugar dried cranberries

1/4 cup white chocolate chips (add these after granola has cooled)

Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat; set aside. 

Pour the 2 cups of rolled oats into a large bowl. If using pecans and/or cranberries, add to the bowl as well and stir to combine. In a separate medium size bowl, whisk together 2 tablespoons of ground flax seed and 1/4 cup water**; let sit for a few minutes. Then whisk in pumpkin puree, coconut oil, maple syrup, brown sugar cinnamon, pumpkin pie spice, vanilla and salt; continue to whisk until well combined. Pour the pumpkin mixture over the dry ingredients and stir until well coated. Spread the mixture onto the prepared baking sheet in a nice even layer about 1/2 inch thick (this will not fill the pan, in fact you don't want the granola touching the side of the baking sheet or else it gets too browned). Bake for 35-40 minutes, turning over sections with a spatula every 10 minutes (doing this helps achieve big clumps of granola). The browner the granola, the crunchier it will be. But, be very careful not to over cook, especially with the cranberries; they burn easily. When done baking, place the pan on a wire cooling rack to cool. If some of the clumps of granola are too big, break them up while the granola is still warm.  Once the granola has cooled, store in an air tight container for up to two weeks. If using white chocolate chips, layer them in when putting into the container. 

*Make sure the rolled oats are gluten free for those concerned about gluten.

**Some time ago I heard that adding an egg to granola can help make it crunchier. Wanting to 

keep this granola vegan, I thought I would try ground flax seed egg substitute. That is why I combine the ground flax seed and water together and set is aside. 

Enjoy!