Maple-Pumpkin Granola Recipe, Naturally Sweetened
Homemade Maple Pumpkin Granola (complete with clusters) is the perfect Thanksgiving breakfast or hostess gift! Especially if you’re hosting a crowd or having overnight guests for the holiday, this is an easy breakfast to make ahead and have on hand for a big day of cooking on Thanksgiving. Plus, it makes an amazing hostess gift, since you are giving the gift of breakfast for Friday – aka no cooking!!
This is amazing with my homemade pumpkin puree, but if you’re in a pinch or don’t have any on hand, it is just as delicious with the store-bought stuff!
Maple Pumpkin Granola
Ingredients
- 3 Cups Old-Fashioned Rolled Oats
- 1/4 Cup Flour all-purpose
- 2-3 tbsp Ceylon Cinnamon or Cassia
- 1/2 tsp Clove
- 1/2 tsp Nutmeg freshly ground or powdered
- 1 tsp Vanilla Extract
- 1/2 tsp Salt Celtic Sea Salt or Redmond Real Salt
- 1/2 Cup Pumpkin Puree
- 1/4 Cup Maple Syrup
- 1/3 Cup Mix-ins Roasted Pumpkin seeds, cranberries, chocolate chips, misc.
Instructions
- Preheat oven to 300 degrees Fahrenheit. Combine the oats, flour, cinnamon, clove, nutmeg, salt, and mix-ins in a large bowl. Mix-ins such as chocolate or baking chips that may melt will be added after the baking process.
- Add the pumpkin and maple syrup to the dry ingredients and mix with a spoon until combined.
- Spread the granola flat onto a large baking sheet. Press together to facilitate clumping.
- Bake on the middle rack in the preheated oven for 40-60 minutes. Every 20 minutes check the granola. Gently turn it halfway through the cooking time. Take care to keep the granola in as large of pieces as possible.
- Once the granola is lightly browned and has been dried out, remove and allow to cool to room temperature completely. Add in any baking chips as desired.
- After the granola has cooled, break the granola into bite-sized pieces. Store in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
The more care you use in keeping the granola together in large clumps as it bakes will produce larger clusters after it cools. Also, be sure to thoroughly allow the granola to dry prior to storage, as this will ensure a longer shelf life and a tastier product.
I will link my pumpkin puree recipe here. In case you want to try it out in this recipe! Homemade, quality ingredients make all the difference in enhancing your final product.
Top homemade granola or rich greek yogurt with this delicious granola and enjoy a sweet, rich breakfast or dessert after the kids go to bed. I love to top mine with some dark chocolate chips or cranberries depending on the night!
I would also love to see if any of you use this as a hostess gift for an autumn gathering or as your next Thanksgiving breakfast! It makes such an incredibly quick and easy snack to have on hand for guests and visitors.
Let me know how it goes for you in the comments below. I would also love to see some photos of your granola over on Instagram, tag me @makeshifthomestead and show me!
Happy baking!
