Pumpkin Pie Granola Recipe

Are you getting sick of my travel photos year?  Then I have a special treat for you – a recipe post!  Now that all of your Thanksgiving leftovers are gone, I hope you are ready for a new twist on pumpkin pie.  I want to share with you a pumpkin pie granola recipe that was featured as a guest blog post on one of my favorite blogs, Click Clack Clunk.

Now that I’m finishing my last year of medical school and going through the residency application process,  I had to gather letters of recommendation from the doctors I have work with.  To say thank you to them for taking time out of their busy days, I whipped up this batch of delicious pumpkin pie granola.  It is easy and healthy and as a bonus, it is also gluten-free (as long as you use gluten-free oats).

I would also like to share with you the label I made for the treat bags I gave the granola out in.

Just print them out on full sheet label paper (I got mine for $.25/sheet at Kinkos) and cut them out.  Tie on a little ribbon and you have an easy gift!  Click here to download the labels!

Pumpkin Pie Granola Recipe

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• Author: Kelly Egan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 cups 1x
• Category: Snacks
• Method: Oven
• Cuisine: American

Ingredients

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Ingredients

• 4 cups old-fashioned oats
• 1/2 c. chopped pecans
• 3/4 c. sweetened shredded coconut
• 1/4 c. packed light brown sugar
• 2 T vegetable oil
• 1/4 c. honey
• 3 T. pure maple syrup
• 1 1/2 tsp. pumpkin pie spice
• 1 1/2 tsp. pure vanilla extract
• 1 c. dried cranberries or other dried fruit of your choice

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Instructions

1. In a large bowl, combine oats, pecans and shredded coconut.
2. In a saucepan, combine brown sugar, oil, honey, maple syrup and pumpkin pie spice; bring to a boil. Remove from the heat and stir in vanilla.
3. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan.
4. Bake at 350°F for 15 to 20 minutes, stirring occasionally. Cool.
5. Add dried cranberries. Store in an airtight container.

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