Honestly, a granola recipe on double thyme seems long overdue. Granola is one of my favorite things to make—not only because it smells like heaven while it's baking, but also because it's super simple to whip together and much cheaper, healthier, and tastier than store-bought. And because it's October and I had leftover pumpkin from these pumpkin biscuits, it seemed only logical to pumpkin-ize the recipe.
This granola is decked out in pumpkin in three tasty ways—we're talking canned pumpkin, pumpkin seeds, and pumpkin spice (which you should totally make yourself using our recipe here). Rather than just mixing the dry ingredients with oil or applesauce, a combination of olive oil, maple syrup, and canned pumpkin is warmed up and whisked together before getting poured over the oats, nuts, and seeds for a deliciously sweet and salty combo.
The granola crisps up beautifully in the oven and is incredible eaten with almond milk in the morning. I've also packed it as a hiking snack, sprinkled it over yogurt, and gifted it to friends. AKA, it works for everything and anything and you should make it as soon as possible.
Pumpkin Maple Granola with Pecans and Pepitas
- 3 cups rolled oats
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas (pumpkin seeds)
- 3 tbsp. sugar
- 1/2 tsp. flaky sea salt
- 3/4 tsp. pumpkin pie spice
- 1/8 tsp. ground cinnamon
- 1/4 cup extra-virgin olive oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
Preheat oven to 350* F. In a large bowl, mix together the oats, nuts, seeds, spices, sugar, and salt.
In a small saucepan set over medium-low heat, warm the olive oil, maple syrup, and pumpkin puree, whisking until combined. Pour the mixture over the dry ingredients and stir together with a wooden spoon until well-coated.
Spread the mixture over two baking sheets and bake for 25-30 minutes, stirring and flipping the granola halfway through the baking time. When the granola is golden brown, remove the oven and let cool completely. Store in an airtight container.