Pumpkin Spice Granola

Prepared with both pumpkin puree and pumpkin spice, this Pumpkin Spice Granola is packed with good-for-you ingredients. Almonds, cashews, pecans, and pumpkin seeds help to flavour and bulk up this deliciously healthy snack. Baked with maple syrup and brown sugar, this granola makes a very delicious giftable treat too!

What if I told you that you could make a batch of homemade granola weeks in advance and save yourself all the time in the world putting together a delicious, giftable Christmas gift? Honestly, Dear Reader, all you would have to do is package the Pumpkin Spice Granola into mason jars or cellophane bags! I made a batch of this granola last year and we at it all ourselves. It makes a great snack and a very delicious and healthy breakfast too.

I can never get enough of the comforting and warming flavour that is pumpkin spice, which is probably why I love this granola so much! It’s one of those flavours that just makes itself right at home deep within your soul – and your belly!

Pumpkin becomes my life in the fall of the year. I really can’t get enough of it.  One day, I promise, I’m going to buy whole pumpkins from a local farmer’s market and make my own version of a pumpkin puree. Don’t get me wrong, there’s absolutely nothing wrong with taking a shortcut and using the store-bought canned variety, but sometimes (just sometimes!) as a food blogger, I feel guilty about using store-bought products.

It’s almost like I’m cheating, or taking the easy way out.  But, if I applied that same rationale to everything I prepare for this blog, my recipe count would be very low!  Store-bought it is for now, then!

One of the things that I love most about this recipe – other than the fact that it’s so delicious! – is that this recipe uses both real pumpkin puree and a pumpkin spice blend. So, you know you’re getting the real deal here! Many times, pumpkin-flavoured recipes only have the spices, so the addition of the puree really adds so much more pumpkin flavour, not to mention the fact that the puree helps to keep the loaf super soft and moist too!

WELCOME TO A LORD BYRON CHRISTMAS!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the holiday-themed recipes! Over the past decade, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

This particular recipe is a part of my first holiday series for this year. So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Pumpkin Recipes Series. Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW AND NEVER MISS ANOTHER RECIPE!

Traditionally, every year I share a series of recipes that you might already be familiar with. For example, I’ve previously shared 12 Holiday Trifles, 12 Holiday Bars & Squares, and even these 12 Edible Holiday Wreath recipes! Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! And, just in case you’re curious, you can see previous annual posts for my 24 Cookies of Christmas Series here!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Honey – I don’t like to use good or fancy honey when baking or cooking. Stick to the cheap stuff and save your good honey for tea or drizzling.
• Brown Sugar – For sweetness and caramelization.
• Maple Syrup – This will add flavour and help with stickiness. Granola should be clumpy, after all.
• Butter – You can use salted or unsalted butter here. It won’t make any difference at all.
• Pumpkin Puree
• Extracts – I’m using both vanilla and almond. You can use all vanilla, but I would not use all almond extract. It will overpower every other flavour.
• Salt
• Pumpkin Spice Seasoning Blend
• Oats – Be sure to use quick-cook rolled oats.
• Seeds and Nuts – All of these are roasted and unsalted – almonds, cashews, pecans, and pumpkin seeds.

HOW TO MAKE PUMPKIN SPICE GRANOLA

Preheat your oven to 325 degrees F. Lightly coat two baking sheets with non-stick cooking spray and set aside. Next, add the following ingredients to a saucepan: honey, brown sugar, maple syrup, butter, pumpkin puree, pumpkin spice seasoning blend, vanilla and almond extract, and salt. Over low heat, cook and gently whisk continuously until the butter is melted and the brown sugar has dissolved. The mixture should be very smooth and silky. Do not overheat or boil. Be patient and keep the heat low. Once done, remove the mixture from the heat.

Add the following ingredients to a large mixing bowl: quick-cook rolled oats, pecans, cashews, almonds, and pumpkin seeds. Toss these well to mix. Pour the sauce mixture into the large mixing bowl as well. Stir well until everything is coated and combined.

Transfer the mixture to the prepared baking sheets and place in your preheated oven for 40 minutes. After 20 minutes, stir the granola mixture and rotate the baking sheets. Once golden brown, remove the granola from the oven and let it rest and cool to room temperature for 20 minutes. Divide the cooled granola into clean jars and apply a lid. Cellophane bags work nicely as well tied with a ribbon. Alternatively, store the granola in a large glass container with a tight lid for storage.

HERE’S WHAT YOU WILL NEED TO MAKE A PUMPKIN SPICE BLEND

If you do not have a jar of store-bought or pre-made pumpkin spice seasoning blend on hand, you can make your own quite easily. Most of us have a spice rack or cabinet with the following ingredients in it. You can find the exact amound needed right here!

• Cinnamon – Cinnamon is a spice created from the inner bark of the Cinnamomum tree.   The bark is dried until it curls into a roll known as a cinnamon stick.  These are ground into powder.  Commonly found in baked goods, cinnamon is aromatic with a warming flavour.
• Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder.  It has a pale yellow in colour and a pungent, spicy smell.  It adds a warming, spicy flavour to recipes.
• Nutmeg – Nutmeg is a seed that comes in whole or ground form.  It is a key ingredient in many baked goods and is essential to anything eggnog related.  I often use it in fall dishes, especially in mashed potatoes!
• Allspice – Contrary to what its name suggests, allspice isn’t a blend of other spices.  Allspice comes from a dried brown berry from a tree.  It is a warm-tasting spice and is very aromatic.
• Cloves – Ground cloves come from whole cloves which have been finely ground.  They are a flower bud that comes from the clove tree.  Whole dried cloves look like small nails.  The name clove comes from the Latin word for nail.  They are extremely fragrant and commonly found in spiced cakes and confections.

OATS – WHICH TYPE TO USE

For baking, regular rolled oats and quick cook oats are usually interchangeable in a recipe. If your recipe calls for quick-cook oats and you only have old-fashioned rolled oats, pulse the old-fashioned oats in the food processor a few times. If quick cook oats are used in a recipe in place of old-fashioned rolled oats, the texture will be different, but that will probably matter very little in most recipes.

In contrast, steel-cut oats, which are sometimes referred to as Irish oatmeal, most closely resemble unprocessed oats. To produce steel-cut oats, the groats are chopped into pieces with large steel blades. Steel-cut oats have a coarser, chewier texture and nuttier flavour than rolled or quick oats. They also take longer to prepare, with average cooking times varying from 15–30 minutes. When baking, I always stick to quick cook oats.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!