We know: pumpkin spice is absolutely everywhere but we’re not complaining. The mix of pumpkin and cinnamon and nutmeg and everything else makes the autumn a time of month we look forward to all year. This pumpkin spice granola gives us those lovely fall flavors in the form of a healthy, vitamin packed treat. Between the flax seeds, rolled oats, pumpkin puree, spices and slight sweetness, there’s no way we could pick a favorite ingredient. We love them all! It also doesn’t hurt that although this thing tastes like dessert—it’s actually super wholesome. Meaning we can indulge in this granola all day long and feel zero guilt. Now that’s a recipe we can get behind.
Learn to cook this pumpkin spice granola with our host in this episode! Everything about this dish is a winner.
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Pumpkin Spice Granola Recipe
Recipe courtesy of Lake Shore Lady
4 cups old-fashioned rolled oats
½ cup chopped raw pecans
½ cup flax seeds
4 tsp ground cinnamon
3 tsp pumpkin pie spice
½ cup pumpkin puree
½ cup maple syrup
1 tsp salt
½ cup flour
¼ cup vegetable or coconut oil
½ cup light brown sugar, packed
2 tsp vanilla extract
1. Preheat oven to 325F degrees.
2. In a medium sauce pan, add in the pumpkin, brown sugar, maple syrup, pumpkin pie spice, cinnamon and oil. Heat over medium-low heat until the sugar has dissolved, stirring frequently. Remove from heat, add the vanilla extract and let cool.
3. Line two baking sheets with parchment paper. In a large bowl add the oats, flour, pecans and flax seeds and toss together. Add the pumpkin mixture and mix until every bit of granola has been coated.
4. Spread a thin layer on the baking sheet and put in the oven. You may have to do two batches. Bake for about 40 minutes, stirring every 15-20 minutes to prevent burning.
5. When done, remove from oven and let cool. Sprinkle over yogurt, pour some almond milk over it or just eat this delicious fall snack by the handful!
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Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: “Little George” by Philip Guyler
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