Pumpkin Spice Granola (Oil-Free!)
This crunchy Pumpkin Spice Granola is a nourishing, make-ahead breakfast with warm fall spices and natural sweetness. Perfect for quick breakfasts and snacks all week long!
Servings: 10 (1/2-cup servings)
Ingredients
- 1/4 cup almond butter
- 1/2 cup pure maple syrup
- 2 cups old-fashioned rolled oats (GF if needed)
- 1/2 cup almond flour
- 2/3 cups pecans
- 2 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium-low heat, add almond butter and maple syrup. Heat for about 4-5 minutes, stirring often until mixture is smooth and combined. Turn off heat.
- Add pumpkin pie spice, vanilla, and salt to the saucepan. Stir until spices are dissolved.
- Add oats, almond flour, and pecans. (I lightly crush my pecans before adding.) Stir well to thoroughly combine.
- Transfer granola mixture to the lined baking sheet and spread out. Bake for 30 minutes total, stirring every 10 minutes (or more frequently) to prevent burning.
- Remove from oven and let cool completely, about 25-30 minutes. (The texture will be soft when it comes out of the oven, but hardens as it cools.)
Notes
Yield: Recipe makes about 5 cups granola.
Storing: After granola cools completely (about 25-30 minutes), store in a sealed container at room temperature. I find it keeps for about 1-2 weeks, but use your best judgement.
Flavors: Add more or less vanilla and pumpkin pie spice to suit your taste. You can also adjust the sweetness with more or less maple syrup.
Nuts: Instead of pecans, try walnuts, pumpkin seeds, or a combination of the three.
Nutrition Per Serving (Estimate)
Calories: 223 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Potassium: 173 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 5 IU | Vitamin C: 0.2 mg | Calcium: 68 mg | Iron: 1 mg
