Gluten Free, crunchy Spiced Pumpkin Pie Granola; this fall inspired snack is perfect for cereal, yogurt parfaits or straight up snacking!
If you’ve been following me for a while, then you know that I love me some granola! And since fall happens to be my favourite season (besides summer of course), this snack recipe was a great way to mash two loves together, so PRESTO – my Pumpkin Pie Spiced Granola was created.
You can check out some of my other delicious granola recipes – like Fall Granola or Simple Granola, but I have to say that this one is a new favourite. There’s something about the combination of pecans, dried apricots, oats and pumpkin seeds toasted in peanut butter and pumpkin pie spice flavours that makes for such a warming fall breakfast, snack or dessert- you pick!
Did I mention that the little chunks of dried apricot resemble bits of pumpkin throughout the granola? Such a festive and tasty addition, don’t you think? This granola is packed with pumpkin spice; it’s crunchy, sweet, salty and best of all – gluten free.
I think the main reason I love granola soo much is the fact that’s it’s so versatile. I mean what can’t you add granola to? I even layered it throughout my Pumpkin Cheesecake Mousse Parfait and it was heavenly! It adds the perfect crunch to balance out the richness of the other layers.
- 3 cups old fashioned oats
- 1 ½ cups raw pecan halves
- ½ cup raw pumpkin seeds
- 1 cup dried apricots chopped
- 1/3 cup pumpkin puree
- 1/4 cup maple syrup
- ¼ cup natural peanut butter
- 3 tbsp. coconut oil
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. sea salt
- 1 ½ tsp. pumpkin pie spice
- Pre-heat oven to 350F.
- In a large bowl, mix together all dry ingredients except for the dried apricots.
- In a small sauce pan on low-medium heat, add peanut butter, pumpkin puree, maple syrup, coconut oil and vanilla and stir until combined.
- Fold the wet ingredients into the dry bowl and mix until well combined.
- On a parchment lined baking tray, evenly spread out the granola mixture and bake in the oven for 20-25 min until oats and pecans are slightly toasted. About half way through, toss the mixture and add your dried apricots.
- Allow to cool completely before transferring to an air tight glass container to store.
- Granola will last in an air tight container on the counter for up to two weeks or in the freezer for up to 2 months.