Maple Pumpkin Spice Granola (Low-fat)

Greet the chilly fall mornings with a bowl of hearty, crunchy maple and pumpkin spiced granola. This simple recipe uses pumpkin puree to replace oil and/or nut butters, making it naturally low-fat. Enjoy with a splash of non-dairy milk or as a topping for your favorite fall smoothie bowl.

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Author: Courtney Crary- Not Like Mama

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Maple Pumpkin Spice Granola (Low-Fat)

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Greet the chilly fall mornings with a bowl of hearty, crunchy maple and pumpkin spiced granola. This simple recipe uses pumpkin puree to replace oil and/or nut butters, making it naturally low-fat. Enjoy with a splash of non-dairy milk or as a topping for your favorite fall smoothie bowl.

Ingredients

4 cups rolled oats
1 cup craisins
1 cup raw pecans, chopped
1 cup pumpkin puree
1/2 cup pure maple syrup
2 tsp vanilla extract
2 tsp pumpkin pie spice
salt, to taste

Instructions

Set the oven to 300 degrees F.
In a mixing bowl, combine pumpkin puree, pure maple syrup, vanilla extract, and pumpkin pie spice.
In a separate mixing bowl, combine the oats, pecans, and craisins.
Gradually mix the wet ingredients in with the dry ingredients. Add salt to taste.
Spread the granola mixture out on a large baking sheet lined with a silicone baking mat or parchment paper. Gently flatten the mixture with your hands.
Bake the granola mixture for 30 minutes. Then, remove it from the oven, break it apart with a fork, and bake for another 15 minutes.
Remove from the oven and allow to cool completely.
Store in an airtight container for up to one week.

Notes:

1. For extra flavor, sprinkle the granola with a bit more pumpkin pie spice before baking. 2. The granola will continue to crisp-up after cooling. 3. The flavor of the granola will increase as it cools.

Calories

372.90

Fat (grams)

12.38

Sat. Fat (grams)

1.35

Carbs (grams)

62.33

Fiber (grams)

7.36

Net carbs

54.97

Sugar (grams)

28.83

Protein (grams)

6.94

Sodium (milligrams)

80.38

Cholesterol (grams)

0.00

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About the recipe:

Fall is here and it’s FINALLY time for all things pumpkin. But why stop at pumpkin spice lattes and cookies? Bring a little fall flavor directly into your breakfast bowl with this crunchy, low-fat Maple Pumpkin Spice Granola.

I first tried to sweeten this granola with dates. Sadly, it didn’t work. Since pumpkin has such a subtle flavor, the amount of dates required to sweeten the granola totally overpowered any pumpkin flavor. So I decided to use pure maple syrup with this recipe. While not ideal, it does add more fall flavor and it makes for a much simpler recipe.

RECIPE NOTES:

After 45 minutes of baking, the granola will not appear to be crunchy. IT GETS CRUNCHIER AS IT COOLS.
Allow the granola to cool completely before storing.
On a similar note, the granola tastes very bland right out of the oven. The flavor becomes much stronger after it cools.

Enjoy this fall treat as a breakfast cereal with a splash of non-dairy milk, as a snack, or as a topping for smoothie bowls or ice cream.

Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!

Here’s to finding joy in little things these days…including fall flavors at breakfast. I hope you enjoy it as much as we have.

Happy Cooking,

Courtney