Pumpkin Pie Granola Pumpkin Pie Granola

Pumpkin Pie Granola | Food styling by Melanie Stuparyk | Prop styling by Karen Kirk Image by: Ryan Brook

Pie for breakfast may be frowned upon—even during the holidays—but this richly spiced granola is both tasty and guilt-free. Serve with yogurt or sprinkle onto pancakes as they’re cooking. 

  • Prep time 15 minutes
  • Total time 45 minutes

Ingredients

  • 3 cups large-flake rolled oats
  • 2 cups puffed rice cereal
  • 1 cup pepitas (hulled pumpkin seeds)
  • 3/4 cups chopped pecans
  • 1/3 cup roasted unsalted shelled sunflower seeds
  • 3 tablespoons flaxseeds
  • 1/3 cup packed brown sugar
  • 1/3 cup maple syrup
  • 1/3 cup vegetable oil
  • 3/4 teaspoons cinnamon
  • 3/4 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Method

In large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds and flaxseeds.

In saucepan, cook brown sugar, maple syrup, oil, cinnamon, ginger, cloves and salt over medium heat, stirring, until sugar is dissolved, about 3 minutes. Pour over oat mixture, tossing to coat.

Spread on 2 parchment paper–lined baking sheets. Bake in top and bottom thirds of 325°F oven, switching and rotating pans halfway through and stirring twice, until crisp and golden, 30 to 35 minutes.

Let cool on pans. Break up any large clumps. (Make-ahead: Store in airtight container for up to 3 weeks.)

Makes 8 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 2 g
  • Sodium 21 mg
  • Sugars 4 g
  • Protein 3 g
  • Calories 129.0
  • Total fat 8 g
  • Potassium 108 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Breakfast & Smoothies

Pumpkin Pie Granola

Login