Description
This Salted Caramel Pumpkin Granola combines the warm flavors of pumpkin purée, caramel, and pumpkin pie spice to create a rich, crunchy, and slightly sweet snack or breakfast topping. Perfectly balanced with a touch of flaky sea salt and crunchy pecans and pumpkin seeds, this homemade granola is baked to a golden crisp and offers a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup pecans, chopped
- 1/4 cup pumpkin seeds
- 1 tsp pumpkin pie spice
- 1/2 tsp flaky sea salt (or 1/4 tsp table salt)
Wet Ingredients
- 1/2 cup pumpkin purée
- 1/3 cup caramel syrup or caramel flavoring
- 1/4 cup coconut oil or melted butter
- 2 tbsp maple syrup or brown sugar (optional, for extra sweetness)
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to ensure the granola does not stick and for easy cleanup.
- Melt the Wet Ingredients: In a saucepan, gently melt the coconut oil along with the caramel syrup and pumpkin purée, stirring until the mixture is smooth and well combined. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a large mixing bowl, toss together the rolled oats, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt, ensuring even distribution.
- Mix Wet and Dry Ingredients: Pour the warm caramel-pumpkin mixture over the dry ingredients and toss thoroughly to coat every oat and nut evenly with the wet mixture.
- Spread and Bake: Spread the coated granola evenly onto the prepared baking sheet in a single layer. Bake in the preheated oven for 30–35 minutes, stirring halfway through the cooking time to promote even baking and prevent burning, until the granola turns a golden brown color.
- Cool Completely: Remove from the oven and allow the granola to cool on the baking sheet completely. This cooling step lets the granola crisp up properly.
- Store Properly: Once cooled, transfer the granola to an airtight container and store at room temperature for up to 2 weeks, maintaining freshness and crunch.
Notes
- Use old-fashioned rolled oats for the best texture; instant oats will result in mushier granola.
- If you want a sweeter granola, feel free to add the optional maple syrup or brown sugar.
- Stirring halfway through baking prevents burning and ensures even toasting of the granola.
- You can substitute pecans with walnuts or almonds if preferred.
- Store the granola in an airtight container to maintain crispness and prevent moisture absorption.
