Simple to make Pumpkin Spice Granola that is vegan, refined sugar free, and oil free. The perfect autumn breakfast to fuel your day!I am basic. SO basic, and I love it. Give me all the pumpkin everything!I also love granola; it’s such an easy staple to prep and have ready to go whenever you need it! Plus you add in almost anything to really customize it and tailor it to your tastes.We make it pretty well weekly at home, usually a batch for hubs and I and then another for the kiddos. It’s still a bit too awkward for Adrienne to eat, but I know she will love it once she is able to try it out!While I am not opposed to using a little sugar here and there, I have definitely been trying to reduce our consumption. This Pumpkin Spice Granola uses dates to give it a hint of sweetness, which go so nicely with the pumpkin and spices.You can add a little sugar or maple syrup if that’s your thing too. I also find that adding in dried cranberries or raisins after will bump up the sweetness factor.I enjoy my granola just like cereal with a little almond or rice milk, sometimes topped with fruit or raisins and hemp seeds. The kiddos like it mixed with plant based yogurts , and I also make it into a “trail mix” for them to eat with their fingers.I have also been known to sprinkle it over vegan ice cream 🙂I hope you give this Pumpkin Spice Granola a try! If you do and decide to snap a pic to share on Instagram be sure to tag me @whitney.earl; I would love you see all the tastiness!If you are looking for other autumn deliciousness, check out my Pumpkin Raisin Muffins!
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Pumpkin Spice Granola
Simple to make Pumpkin Spice Granola that is vegan, refined sugar free, and oil free. The perfect autumn breakfast to fuel your day!
- 12 dates, pitted
- 1/2 cup hot water
- 4 cups rolled oats
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/4 cup ground walnuts
- 1/4 cup ground flax
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- pinch sea salt
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1/2 cup water
Pre-heat oven to 325 degrees Fahrenheit, and line a large baking sheet with parchment paper.
Place dates an hot water in a dish and set aside to soak.
To a large bowl add oats, almonds, pumpkin seeds, ground walnuts and flax, pumpkin pie spice, cinnamon, and salt; mix together.
In a food processor add the dates along with soaking liquid, pumpkin puree, vanilla, and additional water; pulse until smooth.
Pour puree onto dry mixture and stir to combine; make sure to get everything coated.
Pour mixture onto baking sheet and press down to flatten.
Place in oven and bake for 55-65 minutes (until golden brown and toasty); you need to take it out every 10-15 minutes to mix it up and flatten it back down to prevent the edges from burning.
Once removed from the over, allow to sit for about 10 minutes before breaking up.
– You can mix and match the nuts and seeds to suit your preferences
– If you want to add raisins or dried cranberries, do so after the granola has had a chance to cool down.