Pioneer Woman Pumpkin Granola recipe is made with rolled oats, sliced almonds, pistachios, unsweetened flaked coconut, pumpkin puree, olive oil, maple syrup, salt, and cinnamon. Prep time is 10 minutes, baking time is 45 minutes, and it serves 12.
More Pioneer Woman Recipe:
- Pioneer Woman Lemon Blueberry French Toast
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Fruit Bread
🧡 Why You’ll Love This Pumpkin Granola Recipe:
- Nutrient-packed: Loaded with wholesome ingredients like oats, nuts, and pumpkin puree, this granola offers a nutrient boost to your day, packed with fiber, protein, and essential vitamins.
- Autumnal Flavor: With warm spices like cinnamon and the rich flavor of pumpkin puree, this granola encapsulates the cozy essence of fall, making it a seasonal favorite for breakfast or snacking.
- Meal Prep Friendly: Whip up a big batch and store it in an airtight container for weeks, ensuring you have a quick and nutritious breakfast or snack ready whenever hunger strikes.
- Health-conscious: Made with olive oil and maple syrup instead of butter and refined sugar, this granola offers a healthier alternative to store-bought varieties, perfect for those watching their sugar and fat intake.
❓ What Is Pioneer Woman Pumpkin Granola Recipe?
Pioneer Woman Pumpkin Granola is a crunchy breakfast treat made with oats, nuts, pumpkin puree, and warm spices. It boasts a delightful texture with hints of autumn flavors. Its name reflects its rustic charm and homemade appeal.
🎃 Pioneer Woman Pumpkin Granola Ingredients
- 6 cups rolled oats
- 1 heaping cup sliced almonds
- 1 heaping cup pistachios (or other nuts)
- 1 heaping cup unsweetened flaked coconut
- 1 cup pumpkin puree
- 1 cup olive oil
- 1 cup maple syrup
- 2–3 teaspoons salt
- 1–2 teaspoons cinnamon
🍘 How To Make Pioneer Woman Pumpkin Granola
Prep the Pumpkin Granola:
- Warm the oven up to 350 degrees. The dry items (coconut, almonds, oats, and pistachios) should be mixed together.
- In a bowl, mix the pumpkin, olive oil, maple syrup, salt, and cinnamon with the spices.
- Add the wet ingredients to the dry ones and mix them together.
Bake the Pumpkin Granola:
- Spread the granola out in a big cake or jelly roll pan that doesn’t stick. I do this on two different pans or in two batches.
- Start baking and stir after 15 minutes. Then bake for another 15 minutes.
- Take it out of the oven and let it rest for a while. It should begin to crisp up.
Eat and love:
- Keep in a zip-top plastic bag for about a week.
- Grass, fruit, or milk can be added to this dish.
💭 Recipe Tips:
- Adjust sweetness: Taste the mixture before baking and add more maple syrup if needed, ensuring it’s sweet enough without being overwhelming.
- Monitor baking time: Check the granola halfway through baking to prevent burning, adjusting time as needed for desired crispness.
- Spice balance: Ensure cinnamon is evenly distributed to avoid clumps of spice, mixing thoroughly with other ingredients for consistent flavor.
- Texture consistency: Stir the granola gently while baking to ensure even cooking and prevent clumping or uneven browning.
- Ingredient substitutions: Experiment with different nuts or spices to customize flavor, but maintain ratios for consistent texture and taste.
🥞 What To Serve With Pumpkin Granola?
Serve Pumpkin Granola with Greek yogurt and Angel Cookies for a nutritious breakfast, sprinkle it over Blackberry Freezer Jam or Sour Cream Pancakes for added crunch and flavor it also pairs well with Fruitcake Cookies or Pear Butter for a refreshing twist.
🎚 How To Store Leftovers Pumpkin Granola?
- Refrigerator: To store leftovers pumpkin granola let it cool completely then transfer it to an airtight container at room temperature for up to 2 weeks.
- Freezer: For freezing spread leftovers pumpkin granola on a baking sheet to freeze individually then transfer to a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers Pumpkin Granola?
- Microwave: Place leftovers pumpkin granola in a microwave-safe bowl and heat on high for 30 -60 seconds or until warm.
- Oven: Spread leftovers pumpkin granola on a baking sheet and bake at 300°F for 5-10 minutes, or until warmed through.
- Skillet: Heat leftovers pumpkin granola in a dry skillet over medium heat stirring frequently until warmed and crispy, about 3-5 minutes.
FAQ’S
How Do I Prevent Pumpkin Granola From Burning While Baking?
To prevent Pumpkin Granola from burning while baking, stir it occasionally during baking and lower the oven temperature if needed.
How Can I Make Pumpkin Granola More Crunchy?
For a crunchier texture, spread the granola in an even layer on the baking sheet and bake it until golden brown.
Can I Toast The Nuts Before Adding Them To Pumpkin Granola?
Yes, you can toast the nuts before adding them to Pumpkin Granola for enhanced flavor. However, adjust the baking time accordingly to prevent over-toasting.
Can I Make Pumpkin Granola In A Slow Cooker Or Instant Pot?
While you can make Pumpkin Granola in a slow cooker or Instant Pot, it’s typically best baked in the oven for optimal texture and flavor.
More Pioneer Woman Recipe:
- Pioneer Woman Cranberry Nut Bread
- Pioneer Woman Cranberry Orange Bread
- Pioneer Woman Creamed Chipped Beef
Pioneer Woman Pumpkin Granola Nutrition Facts
Amount Per Serving
- Calories : 369
- Total Fat: 20.4g
- Cholesterol: 0mg
- Sodium: 262.4mg
- Total Carbohydrate: 37.9g
- Dietary Fiber: 5.5g
- Sugars: 12g
- Protein: 6.7g
- Vitamin A: 107.7µg
- Vitamin C: 1mg
- Iron: 2mg
- Potassium: 273.8mg
- Phosphorus: 543.3mg
Pioneer Woman Pumpkin Granola
Description
Pioneer Woman Pumpkin Granola recipe is made with rolled oats, sliced almonds, pistachios, unsweetened flaked coconut, pumpkin puree, olive oil, maple syrup, salt, and cinnamon. Prep time is 10 minutes, baking time is 45 minutes, and it serves 12.
Ingredients
Instructions
- Warm the oven up to 350 degrees. The dry items (coconut, almonds, oats, and pistachios) should be mixed together.
- In a bowl, mix the pumpkin, olive oil, maple syrup, salt, and cinnamon with the spices.
- Add the wet ingredients to the dry ones and mix them together.
- Spread the granola out in a big cake or jelly roll pan that doesn’t stick. I do this on two different pans or in two batches.
- Start baking and stir after 15 minutes. Then bake for another 15 minutes.
- Take it out of the oven and let it rest for a while. It should begin to crisp up.
- Keep in a zip-top plastic bag for about a week. Grass, fruit, or milk can be added to this dish.
Prep the Pumpkin Granola:
Bake the Pumpkin Granola:
Eat and love:
Notes
Adjust sweetness: Taste the mixture before baking and add more maple syrup if needed, ensuring it’s sweet enough without being overwhelming.
Monitor baking time: Check the granola halfway through baking to prevent burning, adjusting time as needed for desired crispness.
Spice balance: Ensure cinnamon is evenly distributed to avoid clumps of spice, mixing thoroughly with other ingredients for consistent flavor.
Texture consistency: Stir the granola gently while baking to ensure even cooking and prevent clumping or uneven browning.
Ingredient substitutions: Experiment with different nuts or spices to customize flavor, but maintain ratios for consistent texture and taste.