pumpkin crunch granola

★★★★★ 3 Reviews
LindaLilacs avatar
By Linda Farnsworth
from Near Boise, ID

Lovely!! Wonderful this time of year! (See my notes for making this low-sugar, if you prefer that.)

Blue Ribbon Recipe

This granola recipe is fantastic! It's got all the flavors of fall you love. There are hints of maple and cinnamon in this granola. Sweet, salty, and crunchy, this will be a great afternoon snack. It would also be a great topping for yogurt or ice cream. Or, eat it like cereal with some milk.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 15 servings
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For pumpkin crunch granola

  • 1/4 c
    pure pumpkin puree
  • 1/4 c
    maple syrup or agave (or sugar-free)
  • 1/3 c
    brown sugar (or Whey Low Gold or Splenda granular)
  • 3 Tbsp
    caramel sauce (or sugar-free sauce/syrup)
  • 1
    egg yolk
  • 2 tsp
    pumpkin pie spice
  • 1 tsp
    vanilla
  • 1/4 tsp
    salt
  • 3 c
    old-fashioned oats
  • 1 c
    chopped pecans

How To Make pumpkin crunch granola

  • Ingredients, except oats, in a bowl.
    1
    In a medium bowl combine the pumpkin, maple syrup/agave, brown sugar or Whey Low Gold, caramel syrup, egg yolk, spice, vanilla, and salt.
  • Stirring in oats and nuts.
    2
    Stir in the oats and nuts until every flake is coated.
  • Baking sheet covered in cooking spray.
    3
    Preheat oven to 275 degrees. Coat an 11-inch baking sheet with vegetable cooking spray.
  • Oats spread out on baking sheet.
    4
    Spread the oat mixture evenly.
  • Stirring the oats.
    5
    Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.
  • Cooled granola in a jar.
    6
    Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
  • Pumpkin Crunch Granola over yogurt.
    7
    Per 1/4 cup of lower-sugar version: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg
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