This Spiced Pumpkin Granola is everything you want in a fall inspired breakfast! It’s full of warming spices, it’s sweet, it’s hearty, and oh-so-delicious!When we’re talking about recipes, let’s be honest, the word “pumpkin” doesn’t really sound as delicious without the word “spiced” before or after it.
In the culinary world, pumpkin is the heart of fall comfort foods.
Inspiration for Spiced Pumpkin Granola Recipe
After all, with its beautiful warm orange color, pumpkin can be rich, creamy and hearty. Add a sprinkling of cinnamon, cloves, cardamom, ginger and/or nutmeg to that, and you might as well get the blanket out, put it in front of the fireplace, and call it a day.
What’s in Spiced Pumpkin Granola
- cinnamon, cardamom, ginger, cloves and salt
- brown sugar
- pumpkin purée
- maple syrup
- old fashioned oats
This spiced pumpkin granola deliciousness is perfect for breakfast with milk, as an on-the-go snack, or sprinkled over ice cream.
Uses For This Granola
- Of course everyone loves granola for breakfast and brunch. That’s a given.
- How about a sprinkling of this deliciousness on your vanilla ice cream?
- It’s also a great on-the-go snack. Just fill a baggie and dig in.
If you’re into this whole “spiced pumpkin,” or “pumpkin spiced” thing, you’ll also love these recipes:
- Chai Spiced Maple-Pumpkin Bread Pudding
- Salted Spiced Caramel Pumpkin Pie with Pecan Crust
- Chai Spiced Caramel Pumpkin Coffee Cake
Now enjoy every last bite of the Spiced Pumpkin Granola!
- 2½ teaspoons cinnamon
- 1½ teaspoons cardamom
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon sea salt
- ½ cup unsalted butter softened
- ½ cup packed golden brown sugar
- ¾ cup pumpkin purée
- ¼ cup maple syrup
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 3 cups old fashioned rolled oats (see notes)
- 1½ cups pecans, roasted, salted
- 1 cups currants
Preheat the oven to 350°F, adjust a rack to the center, and line a baking sheet with parchment paper.
In a small bowl, combine the spices with the salt and set aside.
In a large mixing bowl, blend the butter with the sugar until smooth. Then mix in the pumpkin, syrup, honey and vanilla.
Use a large spatula to fold in the oats, pecans and currants.
Sprinkle the spice mixture on top and stir until everything is evenly combined.
Pour the granola mixture onto the parchment-lined baking sheet and use your hands or a flat-bottomed metal spatula to flatten out the mixture. It should be about 1/2-inch thick and cover most of the sheet.
Roast in the preheated 350°F oven until the granola is golden brown, about 30 minutes.
Remove from the oven, let it cool for about 10 minutes, and then, directly on the baking sheet, break it into small pieces.
Return the baking sheet to the oven until everything looks golden brown, about another 15 minutes.
Let it cool for about 30 minutes before serving.
If you want this to be gluten-free, be sure the oats say gluten-free on the package.
This particular granola is best when served as soon as possible after it cools. It tends to soften quickly -- if it seems too soft when you'd like to serve it, simply "toast" it in the oven at about 400 degrees F, for about 4 minutes.
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