Sunshine & Sustainable Living

Winter Spiced Granola

Winter Spiced Granola

I love having a big jar of granola on hand. Whether it be to throw over a smoothie or some yogurt, or to eat by the handful, nothing beats homemade granola. 
​This granola recipe is perfect for fall/winter. It is loaded with all the warm spices, slightly pumpkin-y (my personal favorite part) and full of protein and healthy fats from the nuts and seeds. 

Some granola recipes that I have tried have totally flopped, they burn to easily, they don’t crisp up for me, or they don’t end up being as well-flavors as I have hoped them to be. This recipe is not that. It is easy to make, perfectly crisp, and full of flavor. 

I 100% recommend toossing this over vanilla icecream as an easy dinner party dessert. You’re sure to wow your guests – even if the granola is a couple weeks old.

Give it a try and let me know what you think!

Gluten Free & Vegan | Serves 16 (1/2 cup servings)

Ingredients:
3 cup old-fashioned oats (I like this brand. Certified gluten free for the gf eaters out there)
1 cup raw walnuts
1/2 cup raw sliced almond 
1/2 cup raw pepitas*
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine sea salt
1/3 cup coconut oil, melted
1/2 cup maple syrup
1/3 cup pumpkin puree
2 tsp vanilla

  1. Preheat ovan to 325 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine oats with the walnuts, almonds, pepitas, and spices. 
  3. In a small saucepan over medium heat, stir the oil, maple syrup, pumpkin puree, and vanilla. Stir until mixture is thoroughly combined and smooth. 
  4. Remove saucepan from heat and pour the liquid mixture into the dry mixture. Mix until the oats, nuts, and seeds are well coated.
  5. Spread the mixture evenly onto the baking sheets** and bake for about 30-40 minutes. Halfway though, shake the pans to ensure even baking. The granola is done when it is dark golden and slightly crisp (it will crisp-up after sitting our for a few minutes).
  6. Let the granola cool before scooping it into containers for storage.
  7. Serve over yogurt, smoothies, ice-cream, or enjoy by the handful. Granola keeps for up to 4 weeks in airtight container***

*Pepitas are simply a type of pumpkin seed that don’t need shelling. Trader Joes sells them, but if you can get your hands on a bag, feel free to sub regular pumpkin seeds or sunflower seeds. Or you can order them online. I like this brand.

**Be sure to spread the granola thin, if your baking sheets are too small, make two batches. The granola will not crisp-up if it is spread too thick on the baking sheets.

***I absolutely love these storage containers from Crate and Barrel. I received a whole bunch for wedding gifts and absolutely love them.