I know I said I was going to ease us into the cozy fall food with last week’s arroz con leche, but my local grocery had a good sale on old fashioned oats and I couldn’t pass up the chance to make some granola!
Granola is often much healthier when made at home, plus you can customize it in so many ways to suit your tastes and needs. I created this cocoa pumpkin spice version to top my morning greek yogurt and it turned out to be a perfect, spicy combo.
I use pumpkin pie spice year-round (You think cinnamon sugar toast is good? Try pumpkin pie spice toast!), so I had all the ingredients on hand and you might too!
Cocoa Pumpkin Spice Granola
- 1/3 cup pumpkin puree
- 3 tablespoons coconut oil (my apt is so warm that my coconut oil stores as liquid, you will probably want to melt yours down at least a bit so that it combines easily)
- 2 teaspoons honey
- 3 tablespoons sugar
- 3 teaspoons pumpkin pie spice
- 1 teaspoon cocoa
- 2 cups old fashioned oats
- 1/3-1/2 cup almonds, chopped (I used roasted and salted for an extra crispy bite)
Set oven to 300 degrees.
Combine pumpkin, coconut oil, honey, sugar, pumpkin pie spice and cocoa in a large bowl.
Once blended, stir in oats and chopped almonds.
Spread onto a baking sheet and cook for 30 minutes, stirring every ten minutes or so.
I decided to sprinkle in some mini chocolate chips after the granola was cool and it was JUST DELICIOUS. So, you might want to do that too.
Store in an airtight container and use within a couple weeks.
