Pumpkin spice granola with Greek yogurt
55 min · 25 g protein · 327 cals / serving
Crunchy oat clusters baked with real pumpkin purée, maple syrup and warm pumpkin pie spice, studded with pepitas and pecans and finished with dried cranberries once it is out of the oven. The whole kitchen smells like autumn while it bakes, and a handful over a thick bowl of Greek yogurt and berries is the breakfast it is made for.
Ingredients
Granola
- 2 cups rolled oats
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/4 cup pecans, chopped
- 2 1/2 tbsp ground flaxseed
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup canned pumpkin, pure purée, not pie filling
- 1/4 cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup dried cranberries
To serve
- 8 cups nonfat Greek yogurt, 200 g a bowl
- 4 cups blueberries, or sliced pear, 60 g a bowl
Steps
- Heat the oven to 325°F and line a large baking sheet with baking paper. In a large bowl, mix the oats, pepitas, pecans, ground flax, pumpkin pie spice, cinnamon and salt.
- In another bowl, whisk the pumpkin purée, maple syrup, melted coconut oil, egg white and vanilla until smooth. Pour over the oat mixture and stir until every oat is coated and the mix clumps when squeezed.
- Spread it on the sheet in an even layer about 1/2 inch thick and press it down firmly with a spatula. Bake 20 minutes, then turn the oven down to 300°F, break the sheet into large pieces with the spatula and flip them, and bake 20–25 minutes more until deep golden and dry to the touch. The pumpkin makes it look soft when hot; it crisps as it cools.
- Leave on the sheet until completely cold, about 30 minutes, then break into clusters and toss with the cranberries. Store airtight up to 2 weeks.
- For each bowl, spoon 200 g (3/4 cup + 1 tbsp) Greek yogurt into a bowl, add a handful of berries and top with a tenth of the granola, about 1/3 cup.
Good to know
Why is my granola still soft?
Pumpkin purée holds more water than syrup alone, so this granola needs the full second bake and a complete cool on the sheet. If it is still soft once cold, return it to a 300°F oven for 10 minutes.
Can I eat it with milk?
Yes: pour a cup (240 ml) of cold skim milk over the granola and berries instead of the yogurt. It makes a lovely crunchy cereal bowl at about the same score. It is also good as a handful on its own.
Can I use vanilla yogurt?
Yes, or stir a spoonful of the pumpkin purée left in the can into plain yogurt with a little maple syrup and spice for a pumpkin-pie yogurt to go underneath.
Alternatives
Per
- Calories
- 110
- Protein
- (32%)
- 8 g
- Fat
- (22%)
- 3 g
- Carbohydrates
- (46%)
- 13 g
- of which sugar
- 7 g
- Fiber
- 1 g
- Sodium
- 62 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 3272 kcal goes into the pot and 3113 g of ingredients comes out as about 2978 g of food: 110 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.