Honey Pumpkin Maple Granola

Honey Pumpkin Maple Granola

by Hannah McClure I know pumpkin everything has been labeled a “fall” thing, but hear me out … Late winter is a slow-paced rest period. My priorities lie in the home and on slower living — preparing mentally and physically for the upcoming seasons of beekeeping, gardening, and outdoor enjoyment. This means herbal remedies and baking/cooking sweet and savory goodness for our family. My recipes include pumpkin, which I’ve put by for the winter, not just fall.

And what pairs best with herbal remedies and baking?

Honey! Always honey.

This honey pumpkin maple granola is a fun recipe for the whole family. Not only is it tasty, but it uses honey and maple syrup to sweeten. Serve over yogurt or pour over with your milk of choice and enjoy! I sure hope you enjoy this sweet treat and the warmth that baking it brings. 



Ingredients 

  • 3½ cups quick oats 
  • 1½ cups crispy rice cereal  
  • 1 cup raw pecans 
  • 1 cup raw pumpkin seed pepitas 
  • ½ cup sliced almonds  
  • 1¼ cup dried cranberries 
  • ½ cup cooked pumpkin (pureed) 
  • 1½ cups diced Granny Smith apples 
  • 1 tablespoon ground flaxseed 
  • 4 tablespoons butter 
  • 1 tablespoon avocado oil 
  • ¾ cup maple syrup  
  • 1 tablespoon vanilla extract  
  • 1 tablespoon cinnamon  
  • ½ teaspoon nutmeg  
  • ½ teaspoon cloves 
  • ½ teaspoon ginger  
  • ½ cup honey 


Let’s make honey pumpkin maple granola!  

  1.  In a large bowl, mix together quick oats, rice cereal, pecans, pumpkin pepitas, almonds, diced apples, and ground flaxseed.  
  1. In a medium saucepan, melt the butter over medium-low heat until just brown. Butter begins to brown after completely melting. Watch carefully and stir so as not to burn your butter.  
  1. Once the butter browns, immediately remove from heat and stir in maple syrup, pumpkin, avocado oil, vanilla extract, cinnamon, nutmeg, cloves, and ginger.  
  1. Pour the wet mixture over dry ingredients and stir until the oat mixture is well coated (about five minutes).  
  1. Evenly spread granola mix onto two parchment-paper-lined baking sheets. **Note: I use the baking sheets with a raised edge, so nothing slides off.**
  1. Drizzle each baking sheet of granola with about 2 tablespoons of honey.  
  1.  Place in a preheated oven and bake at 325 degrees F for 35-40 minutes, stirring every 15 minutes.   
  1. When you go to stir for the last time, pull out each baking sheet and use the remaining honey to drizzle each sheet of granola evenly.  
  1. Return to the oven and finish baking. 
  1. When finished baking, cool completely before storing in a sealable bag or canning jar with an airtight lid.  
honey-pumpkin-maple-granola

This granola is best used within a week if stored at room temperature. If kept in your refrigerator, granola will last longer (about three weeks). 



Originally published in the February/March 2022 issue of Backyard Beekeeping and regularly vetted for accuracy.

Leave a Reply

Your email address will not be published. Required fields are marked *

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]