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Recipe: Pumpkin Pie Granola

Pumpkin Pie Granola

Hilary McMullen

Give your senses a thrill and bring the rich and cozy scents of pumpkin pie into the kitchen and onto the breakfast table.

Homemade granola of any sort fills your home with the mouthwatering smell of something akin to fresh-baked oatmeal cookies. I love that the aroma lingers for hours after the granola is cooled and put away. Now imagine all the divine scents of pumpkin pie joining in to create the ultimate olfactory sensation. Cinnamon, nutmeg, and cardamom are a trio of pure bliss that could be called the perfume of Thanksgiving. The deep, rich, and sweet earthiness of the roasted pecans absolutely seals the deal.

Pumpkin Pie Granola

Makes 6 Servings

4 cups rolled oats
½ cup buckwheat groats
¼ cup maple syrup
2 tablespoons coconut palm sugar
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cardamom
¾ cup canned pumpkin
½ cup chopped pecans

Preheat the oven to 350 degrees F. In a large bowl, combine all ingredients except for the pecans and mix thoroughly. Spread mixture evenly onto a large baking sheet or 2 smaller baking sheets lined with parchment paper or lightly greased baking sheet. The granola should not be more than ¼ inch thick for best results. Bake for 30 minutes, stirring the mixture after 15 minutes and adding the pecans. Look for a golden-brown color and remove from the oven before it starts to turn a darker brown.

Allow the granola to cool completely before transferring to an airtight container.

©2020 by Michelle Babb. Excerpted from Mastering Mindful Eating by permission of Sasquatch Books.

You might also enjoy “Nourishing Autumn Heirloom Grains for Breakfast.”


About the Author

Michelle Babb, MS, RD

Michelle Babb, MS, RD, CD, is a registered dietitian and holds a master’s degree in nutrition from Bastyr University. Her training in functional medicine gives her a unique, holistic perspective that helps her create customized nutritional therapies that empower clients to heal themselves. Michelle has also studied at the Center for Mind-Body Medicine, where she learned how to help people change their relationship with food and become intelligent, intuitive eaters. She’s the author of Anti-Inflammatory Eating Made Easy; Anti-Inflammatory Eating for a Happy, Healthy Brain; and Mastering Mindful Eating.

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