Pumpkin-Spice Granola
Prep time
Cook time
Total time
Deeply toasty with a warm, mellow sweetness, this granola is basically pumpkin pie in a bowl. Sara's original version calls for raisins, but cranberries felt like an appropriately seasonal choice - feel free to switch back to raisins, if that's more your thing.
Recipe type: Breakfast
Serves: 16
  • 2½ tbsp olive oil
  • ½ tsp sea salt
  • ¾ tsp pumpkin pie spice
  • ⅓ cup Grade B maple syrup
  • ⅓ cup pumpkin puree
  • 2 cups old-fashioned rolled oats
  • ½ cup roughly chopped raw pecans
  • 3 tbsp sesame seeds
  • ½ cup dried cranberries
  1. Preheat the oven to 325°F.
  2. In a large mixing bowl, whisk together olive oil, salt, pumpkin pie spice, maple syrup, and pumpkin puree until smooth. Add in the oats, pecans, and sesame seeds and stir until well-coated.
  3. Spread the granola evenly onto a large rimmed baking sheet, trying to keep as many granola clusters intact as possible. Bake in preheated oven for 35-45 minutes or until the granola is dry and golden-brown in color, stirring every 10 minutes or so by scooping the granola on the edges back into the centre and then spreading back out into an even layer.
  4. Let the granola cool for a few minutes, then stir in the dried cranberries. Allow to cool completely on baking sheets before transferring to an airtight container for storage. Finished granola will keep for about a week, assuming you don't eat it all long before then.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/book-review-the-sprouted-kitchen-and-pumpkin-spice-granola/