Breads and Breakfast
Homemade Pumpkin Apple Butter Granola Recipe
This granola captures the very essence of fall in a single bowl, combining the deep, concentrated fruitiness of apple butter with earthy pumpkin and warm spices. It bakes up into hearty, crunchy clusters that make your kitchen smell like a dream and your morning yogurt feel like a special treat.
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 10
- Level
- Easy
- Per serving
- 280 kcal
Method
Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, stir together the oats, pecans, pepitas, pumpkin pie spice, and salt until well combined.
In a separate smaller bowl, whisk together the apple butter, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth.
Pour the wet mixture over the dry oats and stir thoroughly, ensuring every oat and nut is evenly coated in the spiced pumpkin mixture.
Spread the granola onto the prepared baking sheet in an even layer. Press it down slightly with a spatula to help create those sought-after clusters.
Bake for 40 to 45 minutes, stirring gently halfway through. Be careful not to break up the clusters too much during the stir.
Remove from the oven when the granola looks golden and feels slightly dry to the touch. It will crisp up significantly as it cools.
Let the granola cool completely on the pan—about an hour—before breaking it into chunks and storing.
Notes
Don't use quick-cooking oats; they lack the structure needed for a good crunch and will turn out mushy.
The secret to giant clusters is to resist the urge to stir the granola while it's cooling. Leave it alone until it's room temperature.
If you like dried fruit, add 1/2 cup of dried cranberries or raisins AFTER the granola has cooled completely.
Check your apple butter labels; if it's very sweet, you can reduce the maple syrup by a tablespoon.
