Pumpkin Spice Latte Granola
It’s time. Pumpkin time that is. I’ve been holding off on using pumpkin in my kitchen since I’ve been so enamored with apples. But now that it’s October, I’ve decided that I can be completely obsessed with both apples and pumpkin. And this pumpkin spice latte granola was the perfect way to kick off my personal pumpkin bonanza.
Side note – I’ve only bought two cans of pumpkin so far this fall. I guess that doesn’t really qualify as a bonanza but I have plans to make up for this soon. And if we’re being truthful I did make this granola during the last week of September. So I guess I broke my own rule of not touching pumpkin until this month. It happens.
So. Granola. A breakfast staple in our house. To make this fall version, I turned to my very favorite peanut butter chocolate chunk granola and adapted from there. I packed it full of warm fall spices, pumpkin and of course chocolate chips. Because I like to sneak chocolate into my breakfast.
Now the espresso powder here is totally optional (although that gives it the latte part of the granola). But it’s great without it. Although we definitely like it with the espresso powder since we are coffee fiends around these parts. But if you want to just make pumpkin spice granola that’s cool too – we can still be friends.
Welcome back pumpkin. I’ve missed you.
Yield: about 8 cups
Pumpkin Spice Latte Granola
Recipe for pumpkin spice latte granola. Homemade granola packed with pumpkin pie spice, pumpkin, espresso and chocolate chips.
- 1 cup pecans, chopped
- 6 cups rolled oats
- ¼ cup melted coconut oil*
- ¼ cup ground flaxseed (optional)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon espresso powder
- ½ teaspoon salt
- ½ cup honey
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ to ¾ cup dark chocolate chips
- Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- Set a large skillet over medium heat. When hot, add in the pecans. Cook, stirring occasionally, until fragrant, about 3 minutes. Add in the rolled oats and coconut oil. Cook for about 3 to 4 minutes, stirring occasionally, until lightly toasted. Remove from the heat and transfer the mixture to a large bowl. Add in the flaxseed, pumpkin pie spice, cinnamon, nutmeg, espresso powder and salt. Mix to combine.
- In a small bowl, whisk together the honey, pumpkin, maple syrup and vanilla until combined. Pour the mixture into the bowl with the oats. Mix until well combined.
- Evenly spread the mixture on the prepared baking sheet. Bake for about 15 minutes, stirring every 5 minutes, until the granola is light golden brown.
- Remove from the oven and press the granola down into an even layer on a little more than half of the baking sheet (shift it over to one side). Let the granola cool completely. Break into small pieces and mix in the chocolate chips. Store in an airtight container.
*You can use ¼ cup canola oil in place of the melted coconut oil.
Espresso powder is an ingredient you can’t usually find at your regular grocery store. You can buy it online or at specialty stores like Sur La Table, Williams and Sonoma, etc.
We preferred this granola with the full 1 tablespoon of espresso powder. However, if you don’t want the granola to have a strong coffee/espresso flavor, you can decrease this amount or leave it out completely. Taste and adjust to find what works for you.
Adapted from my peanut butter chocolate chunk granola.