I’m sorry.

I’ve been sitting on this recipe for three weeks now and already on my third batch of this. Really, I should have shared this with you before I bought out Trader Joes pumpkin puree. Again, I’m sorry.

It’s like a bowl full of Fall. Makes me happy. Yesterday it rained for the first time in YEARS! Not really, but it felt like it had been years. I got so excited, I changed my flight to leave a day early to Seattle [in a few weeks]. I really did.

I decided to dedicate this post to my friend Maria and her husband Josh. A while back she suggested I try her pumpkin granola and obviously I did and loved it, almost as much as I love her. Then, they had a baby <squeal> Remember the baby shower we hosted? Yep, baby Caleb has arrived and cannot wait to meet this little guy in a few months!

Okay, back to the granola.

If you can get passed eating it by the handful, it’s great in a bowl of almond milk or mixed with yogurt – I like greek yogurt, it’s loaded with protein. Either way, it’s bomb. I just lost cool points for saying that, didn’t I?

Have trouble eating breakfast?

Take a container of this to work, keep it in your drawer or somewhere were people won’t eat it, because they will. Leave milk or yogurt in the office fridge and when you get in grab a bowl, fill it with either or – not both and bring back to your desk, top with the granola and… maybe some peanut butter. Done, breakfast is now served and your day can now begin.

Photographed by Lisa Thiele | With Style and Grace

[Gluten-free] Pumpkin Granola Recipe

PRINT Recipe

[adapted by Two Peas and their Pod]

Ingredients

• 4 cups gluten-free rolled oats [use regular oats if not gluten intolerant]
• 1 cup almonds, chopped [or nuts of your choice]
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon. salt
• 1/2 cup packed brown sugar
• 1/2 cup pumpkin puree
• 1/3 cup unsweetened applesauce
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional 3/4 – 1 cup dried cranberries

Directions

Preheat oven to 325 degrees.

Line your two baking sheets with parchment paper; set aside.

In a large bowl, mix together gluten-free oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.

Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.

Spread the granola mixture onto the prepared baking sheets – I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.

Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving.

Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.

Enjoy!

*gluten-free *dairy-free

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