Like yesterday’s vegan pumpkin bread recipe, pumpkin spice granola was something I knew I had to make once I’d decided to take part in #pumpkinweek2015. At first, I’d planned on just adding some pumpkiny goodness to my regular granola recipe. But a nearly empty jar of rolled oats almost foiled my plans. Luckily, I had some steel cut oats left over from I don’t know when, and, after a few modifications to the original recipe, this Pumpkin Spice Steel Cut Granola was born.
I know I’ve said this before, but it bears repeating: The day I figured out how to make my own granola was one of the best days of my life. I’ve been using the same base recipe for the last year or so because I honestly believe it always results in the most amazing granola ever. But, now that I’ve tasted this pumpkin spice steel cut granola, I’m kicking myself for not adding steel cut oats to my granola before.
Not only was it just as easy as making granola using rolled oats, but this batch of pumpkin spice steel cut granola was quite a bit crunchier than the usual stuff. And it formed legit clusters without me having to physically clump the oats together myself. If that’s not a sign that steel cut oats belongs in all granola recipes, I don’t know what is.
- ½ cup steel cut oats
- 1 cup rolled oats
- 1½ tsp pumpkin spice
- 2 tbsp walnut pieces
- 2 tbsp pumpkin seeds
- 1½ tbsp coconut oil, melted
- ⅛ cup applesauce
- ¼ cup maple syrup
- ⅛ cup pumpkin puree
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside
- In a medium bowl, whisk together the oats, pumpkin spice, nuts and seeds
- In a small bowl, mix together the coconut oil, applesauce, maple syrup and pumpkin puree
- Pour the wet ingredients into the dry ingredients and mix until everything is evenly coated
- Spread the mixture evenly on the baking sheet and bake for 25 minutes, rotating once at the halfway mark to ensure even cooking
- Remove the baking sheet from the oven and place on a wire rack to cool. The granola will crisp up and get even more crunchy as it cools
- Store in an airtight container for up two weeks
More about #PumpkinWeek2015 October 18-23
Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!
Lovely co-hosts:
Amanda from Diary of a Semi-Health Nut | Instagram
Suzie from Suzlyfe | Instagram
Erin from Table For Seven | Instagram
Becky from Olives n Wine | Instagram
Katie from Talk Less, Say More | Instagram
Giselle from Diary of an ExSloth | Instagram
Want to join in the fun?
Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link- up on Friday! We will each be picking our favourite posts from the hashtag to share on our blogsFriday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)
What about you?
- Are you a granola lover?
- Have you had/made granola with steel cut oats before? What did you think?
Share in the comments below!
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Granola alone is ADDICTIVE… To make it pumpkin spice – awwww man! What are you trying to do to me 😉
GiGi Eats recently posted…More From Your Core, Guest Post
I really should make my own granola. I’m not a huge fan but my husband eats it daily.
Debbie @ Coach Debbie Runs recently posted…Can a Virtual Assistant Make You a Better Blogger?
I’ve never tried using steel cut oats for granola – but it looks awesome!
we LOVE granola and I think the child would adore making her own, too
time to buy more coconut oil 🙂
CARLA recently posted…6 ways Gilmore Girls reinforced my parenting.
Can granola be gorgeous? Your recipe definitely is! I love the addition of pumpkin seeds and I agree, making your own granola is the way to go 🙂
Becky @ Olives n Wine recently posted…Pumpkin – Nutella Bars #pumpkinweek2015
You’re making my granola heart sing! Steel cut sounds awesome to use!
Rebecca @ Strength and Sunshine recently posted…Recipe ReDux #24 Lemon & Mint Hazelnut Chicken
I’ve never tried using steel cut oats in granola, but I’m super intrigued! And granola is seriously my kryptonite — if I’m not careful (which I’m usually not), I will literally make myself sick from eating so much of it. But it’s just so hard to stop!
Amanda @ .running with spoons. recently posted…. 14 must-try healthy and comforting muffin recipes .
Anything granola has my name written all over it. But pumpkin – that’s my favorite. 🙂
Jenn – a traveling Wife recently posted…Five Minute No-Bake Cheesecake
YUMMY!! This looks so good. Love that there’s no refined sugar in it! You guys have been killin’ it with the pumpkin recipes this week .
Liz recently posted…Peanut Butter Pumpkin Chocolate Chip Bites
This needs to happen in some greek yogurt… or vanilla ice cream. Maybe both.
Susie @ SuzLyfe recently posted…Creamy Vegan Pumpkin Sauce Over Zucchini Noodles Recipe (Vegan, Gluten Free)
I wholeheartedly agree!!
Amanda @ Diary of a Semi-Health Nut recently posted…Pumpkin Biscotti Cookies with Dark Chocolate Drizzle
I’m making this amazing recipe at this very moment! Would you be able to clarify the maple syrup measurement? Is it 1/4 cup? Thank you!
Hi Marisa! Yes, it’s 1/4 cup. Sorry abut that! Hope it worked out for you 😀