Soft-Baked Pumpkin Spice Granola

Makes 1 Pan (About 24 Ounces)

Perfectly soft, chewy, and full of comforting flavors, this festive granola can be eaten as a breakfast, snack, or dessert, and is sure to have your whole house smelling like Fall!

Ingredients:

Wet Ingredients:

 

1 cup pumpkin puree


1 cup dark brown sugar, lightly packed


1 tablespoon molasses (optional)


¼ cup melted coconut oil


½ teaspoon vanilla


1 teaspoon cinnamon


½ teaspoon nutmeg


¼ teaspoon allspice

 

¼ teaspoon cloves

 

¼ teaspoon ginger

Dry Ingredients:

 

2 cups rolled oats


1 cup chopped pecans


½ cup pumpkin seeds


½ teaspoon salt


1 teaspoon baking soda


¼ cup standard vegan chocolate chips + ¼ cup mini vegan chocolate chips (optional but recommended)


¼ cup dried cranberries (optional but recommended)

Instructions

Grease or line one large sheet pan, and preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together all wet ingredients. Then, fold the dry ingredients into wet mixture, making sure everything is thoroughly coated and combined.

Dump granola onto sheet pan and spread it out evenly, pressing mixture down firmly onto the pan.

Next, bake for about 30 minutes, or until granola is lightly browned. While pan is still warm, sprinkle on chocolate and cranberries if desired, but let granola cool completely before breaking it into clusters.

In an airtight container, granola can be kept at room temperature for a week, in the fridge 2 weeks, or in the freezer up to a month!

Notes

I used unsweetened pumpkin puree but sweetened works as well, although I might reduce the amount of sugar just a bit to compensate! I used plain pecans and pumpkin seeds as well, but salted and/or roasted work fine too.

Instead of coconut oil, you may sub in olive oil. Instead of dark brown sugar, you may sub in light brown. Instead of cranberries, raisins might be a good sub, and just omit the pecans to make this nut-free!

Although I’ve found my mix to be a favorite, if you would rather use pre-made pumpkin pie spice, I’d recommend 2 ¼ teaspoons.

If you prefer a crunchy and more standard granola, I recommend baking this for at least 40 minutes, then checking on it every couple minutes until it’s just barely crispy (it will crisp up a bit more as it cools!).

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