Maple Pumpkin Granola

Maple Pumpkin Granola

If you can’t beat ’em, join ’em on the pumpkin spice game. I will make no claims that I am not #basic in many ways, but a basic quality that I am lacking is a love of pumpkin spice lattes. I will try one every year in hopes that my taste buds have morphed and it will taste like something other than nasty processed syrup, but it has yet to happen. Now, PUMPKIN, pumpkin things I do like. There is a big difference in pumpkin and pumpkin spice. If you don’t believe me, try tasting pumpkin coffee vs a pumpkin spice latte. Major difference.

It’s October. Which means the internet is exploding with pumpkin spice this and pumpkin spice that. And I’m sitting here thinking, DANG I really am trying to get the internet to like me but I don’t like pumpkin spice. That’s where this pumpkin granola comes in to save the day. I wanted to make a pumpkin (spice-ish) thing that was delicious for both me and the internet. I did it. This granola is gooooooood! As it bakes, the ends get nice and crunchy and the middle stays pretty soft and chewy, so with every bite you get a little something exciting. While this does have a mix of spices that might resemble that latte situation, I assure you it’s less on the spice and more on the maple pumpkin. I know you are going to question my amount of sea salt and the squeeze of lemon. But just do it. It makes this situation salty and sweet and the lemon balances it all out.

This is a great snack and would be really tasty topped on yogurt or a smoothie bowl. I’ve eaten almost the entire batch (baked on Sunday), so don’t be like me – have self control, or at least share. Also, adding a large dollop of peanut butter is a reeeeal good idea.

Photos by Sarah Sexton Photography


1/3 cup of pumpkin (canned)
3/4 cup maple syrup
2 Tbsp cashew butter (any nut butter will do)
1 tsp vanilla extract
1 Tbsp cinnamon
2 tsp ground ginger
1/4 ground cloves
1/4 tsp ground nutmeg
1/2 cup puffed millet
1/2 cup slivered almonds
1 cup old fashioned oats
3 Tbsp sunflower seeds
1/2 Tbsp flax seeds
1/2 Tbsp chia seeds
3-4 Tbsp dried cherries
10 dried apricots, diced
1 Tbsp maldon sea salt
Squeeze of 1/4-1/2 a lemon
1/2 cup mini chocolate chips


Preheat oven to 375 degrees.  In a medium size bowl, whisk together pumpkin, maple syrup, cashew butter, and spices until smooth. Stir in the rest of the ingredients. Spread onto a parchment lined baking sheet. The thinner you spread it, the crispier your granola will be so keep that in mind. Bake for 25 minutes, flip granola and bake another 5. Let cool, then break into pieces, add chocolate and mix around. Eat it all. Immediately.


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