Pumpkin Granola

I am obsessed with pumpkin spice candles clearly - I am not alone.  Stores in every mall in America this month are luring customers in by burning (and selling) pumpkin candles.  ​

Unfortunately, being aware of sneaky aromatic marketing tactics does not make me immune to them.  I've been drawn into more than one store recently just because of the intoxicating smell.  And I have to admit that I've bought my share of pumpkin candles to burn in my own house. 

My favorite burnable scent of the season is the pumpkin butter candle from Woodwick.  It smells absolutely divine.  Like so good that I wish I could eat it. 

Even though it was not my intention to create a recipe that smells like my favorite pumpkin candle - I feel like I've done just that.  Baking this pumpkin granola in the oven will filled my house with an even more glorious aroma than my pumpkin candle.  AND I can eat it!!!

Pumpkin Granola
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 (see notes)
1-2 teaspoons cinnamon

Mix the together oats, almonds, pistachios, coconut. 

Whisk together pumpkin, olive oil, maple syrup, salt, cinnamon. 

Pour wet ingredients over the dry ingredients and stir to combine.

​Spread the granola into 2 large nonstick jelly roll pans

Bake for 15 minutes at 350.  Stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.

Serve.

Top with a dollop of yogurt. 

If I were planning to sell my house this month - I would bake a batch of this pumpkin granola before every single showing.  The cinnamon pumpkin aroma that fills the house while this is baking is absolutely irresistible.  The good news is that is tastes just as wonderful as it smells too.  This one is going on my list of  Fall favorites.  

​Ciao!

Click here for a printable version of this recipe