Small Batch Pumpkin Spice Granola
This small batch pumpkin spice granola is made from scratch with real pumpkin, oats, and warm fall spices. It makes just a few servings, so you can enjoy it fresh with nothing left to go stale.
Servings: 4 servings
Equipment
Ingredients
- 1 cup old-fashioned oats
- ½ cup chopped walnuts
- ½ cup pumpkin seeds
- ¼ cup unsweetened shredded coconut
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon salt
- 2 tablespoons salted butter
- 3 tablespoons maple syrup
- 2 tablespoons canned pumpkin puree
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small saucepan over medium heat, melt the butter. Add the maple syrup and pumpkin puree and cook, stirring often, until smooth. Remove from the heat and stir in the vanilla.
- Pour the pumpkin mixture over the oat mixture and stir until the oats are evenly coated.
- Spread the granola in a thin, even layer on the prepared baking sheet.
- Bake for 30 minutes, stirring every 10 minutes, until the granola is toasted and golden at the edges.
- Let the granola cool completely on the baking sheet. It crisps as it cools.
Video
Notes
Spread it thin. Spread the granola in a thin, even layer with space around it. Piled too thick, it steams instead of toasting and bakes up soft. A small batch fits easily on a standard rimmed baking sheet, so give it room.
Don't add extra pumpkin puree. Stick to the 2 tablespoons in the recipe. Any more moisture than that in a batch this small keeps the granola from crisping, and it bakes up soft in the middle.
Watch it closely at the end. A small batch bakes fast, and once the sugars start to color they can burn in a minute or two. Pull the granola when it's golden and toasted, even if it still feels a little soft.
Use fresh spices. Ground cinnamon, ginger, nutmeg, and allspice fade over time. If yours have been open for a year, the spice flavor barely comes through in the finished granola.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 35g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 125mg | Potassium: 293mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1346IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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