The pumpkin craze continues, and this time with a healthy breakfast option. I love using granola in my breakfast every morning, whether its combined with greek yogurt, sprinkled on top of oatmeal, or in some milk with sliced bananas. This version uses healthy ingredients like pumpkin and applesauce for the wet ingredients (no oil!) and has all of the wonderful pumpkin spices added along. I also threw in walnuts for some healthy fats and dried cranberries for a little texture.
My favorite way to eat this granola: mix together 1 serving Chobani vanilla greek yogurt, 1/4 cup pumpkin puree, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 cup old fashioned oats. Stick in refrigerator and let sit overnight. In the morning, sprinkle with pumpkin spice granola. It’s pretty much autumn in a bowl.
Pumpkin Spice Granola
adapted from Annie’s Eats
3 1/2 cups rolled oats
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
2/3 cup brown sugar
1/4 cup pumpkin puree
1/4 cup applesauce
2 tbsp maple syrup
1 tsp vanilla extract
1 cup chopped nuts
1/2 cup dried fruit (I used dried cranberries)
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
In large bowl, combine spices, salt, brown sugar, pumpkin, applesauce, maple syrup, and vanilla. Whisk to combine. Add oats and stir to combine.
Spread onto prepared baking sheet.
Bake 30 minutes. After 30 minutes, stir granola around on baking sheet. Sprinkle with nuts and bake 15 more minutes. If the granola is not completely done (most likely the middle of the sheet depending on the size of your baking sheet) stir around a little more and bake 5-10 more minutes. Keep close eye if baking the extra 5-10 minutes.
Cool on pan. After cool, add in dried fruit and break up granola chunks if necessary.