Pumpkin Spice Protein Granola
This Pumpkin Granola with Protein includes real pumpkin puree, plenty of cozy pumpkin spice and protein powder for a protein boost! It's wholesome, delicious and makes a great make ahead fall breakfast!
Servings: 12 servings
Calories: 319kcal
Ingredients
- 1/2 cup pumpkin purée not pumpkin pie filling; see note 1
- 1/2 cup vanilla protein powder see note 2
- 1/2 cup maple syrup sub with honey
- 1/3 cup coconut oil or your favorite oil
- 2 teaspoons homemade pumpkin pie spice or your favorite brand
- 1/2 teaspoon sea salt
- 3 cups old fashioned rolled oats not quick or steel cut oats
- 1 cup pecan pieces sub with favorite nuts or seeds
- 1/2 cup raw pepitas sub with favorite nuts or seeds
- 1/2 cup dried cranberries optional; see note 3
- 1/2 cup dark chocolate chips or your favorite variety; optional
Instructions
- Preheat the oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
- Whisk together the pumpkin puree, protein powder, maple syrup, oil, pumpkin pie spice and sea salt together in a large bowl until well incorporated.1/2 cup pumpkin purée, 1/2 cup vanilla protein powder, 1/2 cup maple syrup, 1/3 cup coconut oil, 2 teaspoons homemade pumpkin pie spice, 1/2 teaspoon sea salt
- Add the oats, pecans and pepitas to the pumpkin mixture and stir together until the oats are well coated.3 cups old fashioned rolled oats, 1 cup pecan pieces, 1/2 cup raw pepitas
- Spread/pack the granola out as thinly as possible (about 1/4" thick). It's essential the granola be spread very thin in order to crisp up. If you can't do this on one baking sheet, divide the mixture in half between (2) baking sheets. Pack the granola down and bake for 30-35 minutes or until dry and golden brown. Check for doneness after 20-25 minutes as all ovens vary. If the granola begins to brown too quickly, cover it loosely with foil for the remainder of the baking time.
- Remove from heat and cool completely before breaking into chunks. Add the dried cranberries and chocolate chips as desired and enjoy!1/2 cup dried cranberries, 1/2 cup dark chocolate chips
Notes
- Pro tip: The pumpkin purée in the granola adds moisture, so spread the granola very thin on the parchment lined baking sheet to ensure that it crisps up nicely while it bakes. Avoid stirring it until it cools completely after baking for big crunchy clusters.
- Both whey or plant-based protein powders work well in this recipe. Keep in mind that the texture and flavor will vary based on the brand(s) that you use.
- The flavor and texture of dried cranberries work very well in this fall granola. If you like to cut down on sugar and calories, simply omit them.
- Store the granola in an air tight container for up to 2 weeks.
Nutrition
Calories: 319kcal | Carbohydrates: 35g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 120mg | Potassium: 254mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1596IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg