I know what you’re thinking — pumpkin season is over, let’s move on to the holiday stuff.
Hear me out here: I just could not resist making this. I love granola. I eat it in cereal, I eat it as a snack, I put them in my Greek yogurt, I just love love love granola. Not to mention, I still had pumpkin pie spice leftover so I really did have to make this (it also made my apartment smell guh-lorious!). It’s great to have this around the house — AND most importantly, it makes a great gift ;) You can put this in mason jars and tie a nice ribbon around it (with the recipe, of course) and you have a beautiful and delicious homemade present!
There is nothing I don’t love about this granola. It’s got my favorite dried fruit, it’s got pumpkin spice covered oats, and it’s crunchy. I can’t stop picking at the tray. It’s going to be so unbelievably good in cereal or just a snack at work. Have I convinced you enough yet that even though the pumpkin season may be over, it’s still not too late to make this for yourself..or some coworkers..or family..or neighbors..you get the drift ;)
Pumpkin Spice Granola with Dried Cranberries
3/4 cup pumpkin puree
1/2 cup dark brown sugar
2 tbsp. unsalted butter, melted
1 tbsp. vanilla extract
1 tbsp. pumpkin pie spice
1 tsp. salt
3 cups old fashioned rolled oats
1 cup chopped walnuts or pecans
1 cup dried cranberries
- Preheat oven to 325 degrees.
- In a large bowl, mix together pumpkin puree, dark brown sugar, butter, vanilla, pumpkin pie spice, and salt.
- Mix in oats and walnuts or pecans. Coat it well with the wet mixture.
- Spread evenly on a large baking dish.
- Bake for 45 minutes, stirring halfway through.
- Remove from oven and stir in the dried cranberries (really meaning just mix it around on the baking sheet with a spatula).
- Let cool completely and store in an airtight container.
All images and content are © Table for Two. Please do not republish anything without prior consent. If you want to share this recipe, please REWRITE the directions in your own words, use your own photos, and link back to this post to provide proper credit. Please feel free to contact me with any questions regarding this.