Granola has never tasted more like fall! This Pumpkin Granola with Dark Chocolate Chips & Cranberries is spiced with all the right spices and sweetened with maple syrup.
I’ve been churning out granola in my kitchen for months now, but the thought had yet to cross my mind to create a pumpkin flavored granola. Shocker, I know!
I was trying to figure out a granola that I could make for Kelsie. With her nut allergy it’s hard to find a granola recipe, or to think of one that didn’t include nuts.
That’s when I began thinking of ways to incorporate chocolate and dried fruit.
So, let’s make a pumpkin granola without nuts (unless you really wanted to add them), and toss in dark chocolate chips and dried cranberries.
Yes, you could swap out the cranberries for raisins. And yes, you could swap out the dark chocolate for one you like.
However, unless you have a crazy aversion to any of those, you should make this as is, because it’s totally addicting!
I’ll just be honest with you now, you should make my Pumpkin Crumble Casserole, and use this to top it with, after it’s out of the oven. Yum! Perfection.
It would be an excellent addition to your holiday table. Yes, the chocolate will melt, but that’s the beauty of it. Oh, and yes, at this point, I’d take it from side dish to dessert.
I’m thinking of how tasty this would be on top of some vanilla ice cream. I’m just keeping it real y’all, I do live in Florida, and even if I didn’t, I will consume ice cream even when it’s freezing outside. That’s just how much I love ice cream.
If you love granola check out this Simple Granola Recipe for Almond Butter Granola!
How long does granola last?
Up to 3 weeks, in an air tight container, at room temperature.
How to serve pumpkin granola:
Over yogurt – on top of ice cream – with milk – as a topping on a crumble of fruit crisp
Optional mix-in’s for Pumpkin Granola:
Pumpkin seeds – pecans – flax seeds – chia seeds – coconut flakes
Here are some other yummy granola recipes that I think you’ll like:
- 3 cups old fashioned oats
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 cup oil (I used canola)
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree (not pumpkin pie)
- 1/2 cup dried cranberries
- 1 cup dark chocolate chips
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Set aside.
- In a large bowl whisk together the salt, pumpkin pie spice, cinnamon, oil, maple syrup, and pumpkin puree. Pour in the oats, and stir until they are well coated. Lay in a single layer on the baking sheet. Bake for 45 minutes, stirring every 15 minutes. Allow to completely cool when it comes out of the oven. Once completely cooled, toss with the dried cranberries and chocolate chips. Store in an air tight container.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 101mgCarbohydrates: 69gFiber: 7gSugar: 35gProtein: 7g