Pumpkin-Spice Granola

I’ve been wanting to try and make homemade granola recently, as I worry about all of the additives in the store-bought versions. And I thought it would be fun to look for an autumn-inspired flavoring for the granola. While looking for a good granola recipe, I stumbled upon a pumpkin-spice granola on my very favourite blog Annie’s Eats. Since I’ve been on a pumpkin kick lately, I thought this recipe would be perfect! And it is! It is an extremely tasty granola the smells as good as it tastes! The granola is amazing over top of vanilla yogurt. A perfect breakfast. The recipe did not call for dried cranberries, but I added them for a pretty splash of colour and for some extra flavour.

  • 3 ½ cups rolled oats
  • 2 ½ cups puffed rice cereal
  • 2 tsp. pumpkin pie spice
  • ¾ tsp. salt
  • ¾ cup brown sugar
  • ½ cup pumpkin puree
  • ¼ cup applesauce
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • up to 1 ½ cups chopped nuts
  • up to 1 cup raisins


Preheat the oven to 325°.  
Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal.  
In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until very smooth.  Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated.  Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes.  Then turn over the granola using a large, wide spatula.  Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden.  Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes.  

Cool on pan or on a fine wire rack.
Break up granola as desired and toss with dried fruit.  Store in an airtight container.

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