Pumpkin Spice Latte Granola

Breakfast, Recipes / By / August 30, 2020

It is officially FALL y’all.

Fall = Baking Season. Baking Season = Best Time of the Year. Best Time of the Year = Fall. Ya catch my drift?

So, hop on your broomstick, snag a pumpkin or two, and get your basic witch on with my latest & greatest recipe,

Pumpkin Spice Latte Granola

*witch emoji*pumpkin emoji*leaf emoji*

I choose to celebrate this glorious time of the year by dusting everything with a thin layer of pumpkin spice. JK, everything I eat/drink is fully pumpkin-infused, no shame (kinda). Fall has always been and will forever be my favorite time of the year. Lemme just give you a few reasons why:

  • Oversize hoodies & leggings season.
  • Thanksgiving AKA the best holiday of the year!!
  • All the scary movies, all of them.
  • College volleyball season.
  • Pumpkin. Spice. Everything.

How could I not glam up my Homemade Granola recipe (previously featured on the blog) with a little PSL love?? Fun Fact: I don’t actually ever order PSL’s from Starbucks. I am more of an almond milk latte with 1 pump of caramel & 1 pump of pumpkin kind of girl. Sue me!! This culinary vision came to me during a pumpkin-fueled baking bender and I had to whip it up. It’s loaded with canned pumpkin, pepitas, pecans, maple syrup, & a hefty dose of magic. If you can’t tell, I am just a little excited about this one.

So, let’s get through the details so we can get to the good part, eating!!

PSL Granola

Pumpkin Spice Latte Granola. That's it. That's the whole description. Get to baking!
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 5 cups

Ingredients
  

  • 2 ½ cups rolled oats
  • 1 cup raw pepitas
  • 1 cup chopped pecans
  • 3 tbsp coconut sugar
  • 2 tbsp ground flaxseed meal
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tbsp espresso powder
  • ½ tsp kosher salt
  • ½ cup maple syrup *or honey
  • ⅓ cup pumpkin puree
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract

Instructions
 

  • Preheat the oven to 325°F. Mix the dry ingredients (oats, pepitas, coconut sugar, ground flaxseed, pumpkin pie spice, cinnamon, espresso powder, salt) in a large bowl, making sure to leave out the pecans. Those will be added half-way through the baking.
  • In a small sauce pan over medium heat, whisk together the maple syrup, pumpkin puree, & coconut oil 2-3 minutes until thoroughly mixed. Add vanilla extract and whisk again.
  • Pour contents of sauce pan immediately over dry mixture and mix until the oats and nuts are thoroughly coated. Arrange on a large baking sheet (lined with parchment paper), leaving some small air pockets for extra crispy edges throughout.
  • Bake for 20-25 minutes, remove from oven and *sprinkle chopped pecans over mixture. After 20-25 minutes, turn pan around so that other end goes into the oven first. Bake for another 10-15 minutes, making sure to watch carefully during this time so that it does not burn. **You will know the granola is done once it is golden brown and fragrant.
  • Remove from the oven and sprinkle with dried fruit (if you wanna). I would recommend a 1/2 cup of dried cranberries. Let the granola cool completely before breaking it into chunks and enjoy!

Notes

*If you want to keep your granola extra chunky, don’t stir it upon removal from the oven for addition of pecans. If you don’t care about the chunk, you can mix up the granola as much as you would like!
**I always bake my granola a little longer because I like the burnt, crispy edges, but you do you witchy boo! 

I like to sprinkle this over my morning yogurt bowl, eat it like cereal with some almond milk, or yaknow, eat the entire batch the moment it comes out of the oven. You do you witchy-boo.

Make sure and tag @mads.eatz on Instagram so I can see your latest PSL granola creation! Keep an eye out on the ‘gram and on the blog for lots more pumpkin recipes!! IT IS BAKING SEASON Y’ALL. Get excited.

XOXO,

Mads