Looking for a fun Fall snack? This easy, healthy Pumpkin Chocolate Chip Granola is it!
Do you like pumpkin and chocolate together?
I know some people think that they don’t belong together.
In my house, they go together like peanut butter and jelly. Warm fall spices combined with chocolate are really a match made in Heaven.
Reminds me of a Mexican Hot Chocolate type of flavor combo. Chocolate mixed with spices, but this time there’s no spicy cayenne.
Instead you have chocolate with cinnamon, ginger, allspice, nutmeg and cloves. Yum. Just typing all those spices out makes me drool a little! 😉
Besides the utterly delicious flavor combination, this Pumpkin Chocolate Chip Granola is an easy, healthy recipe that I’m convinced ANY one can make.
Yes, even if you’ve never baked, I know you can make granola. So, let’s get to it…
The secret to perfectly crispy granola?
Well, first, the secret is to not use any thick ingredients like nut butters or pumpkin puree. But wait… isn’t this Pumpkin Chocolate Chip Granola?!
Yes, we’re going to use pumpkin puree in this recipe. Adding that ingredient to the granola can make the granola too thick and chewy though, if you aren’t careful!
So, the real secret here is to flip your granola over on your pan in between baking times, using a spatula. You’ll want to use a large spatula and scoop as much granola onto it as you can. Continue till you have flipped all of the granola onto the other side to bake more.
The more granola you can keep together while you’re flipping it, the better, if you like big crunchy granola clusters.
If that isn’t your thing and you like little crunchy pieces instead, and breaking up the big clumps aren’t a big deal, then you can just stir it around on the pan.
Other tips for making this Pumpkin Chocolate Chip Granola?
Make sure your granola has cooled entirely before adding the chocolate chips in! The last thing you want is a mess of partially melted chocolate chips all over your pan. 🙁
Your granola may also come out of the oven not looking crunchy. Don’t worry, it gets crunchy as it cools. I know, it sounds crazy, but it’s legit! 🙂
Last, add your pumpkin pie spice seasonings to your liquid ingredients please, not your dry ingredients. You could lose them at the bottom of your bowl! But adding them to the wet ingredients ensures that you get yummy Fall spices throughout your Granola.
This Pumpkin Chocolate Chip Granola is gluten-free (with certified gluten-free oats) and easily made dairy-free and vegan by using dairy-free chocolate chips. This granola is also refined sugar-free, since it’s naturally sweetened with maple syrup.
Healthy ingredients like oats, pecans, coconut oil, maple syrup (REAL maple syrup), and pumpkin puree are throughout this granola, making it the perfect snack to grab by the handfuls or throw on top of your yogurt for a Fall-flavored breakfast.
Okay, I’m off to grab another handful of granola, and maybe NEVER make this granola again because it’s so dang addicting! 😉
Looking for more yummy Fall-filled recipes? Check out my Skinny Mini Maple Pecan Cheesecakes, Soft Pumpkin Cookies, Pumpkin Chocolate Chip Pancakes, or Pumpkin Chocolate Chip Breakfast Cookies (all gluten-free!).
- 2 cups oats, certified gluten-free
- 2 cups pecan pieces (or whole pecans lightly chopped)
- 2 tbsp coconut oil
- 1/3 cup maple syrup
- 1/4 cup pumpkin puree
- 1 tsp vanilla
- 1 tbsp pumpkin pie spice seasoning
- 1/4 cup chocolate chips (mini, semi-sweet or dark) (*dairy-free, if necessary)
To begin, preheat your oven to 300 and line a pan with parchment paper.
In a large bowl, add your oats and pecans and stir them together.
In a small pot, on medium-high heat, add your coconut oil, maple syrup and pumpkin puree. Constantly whisking, until your mixture is combined and very hot.
Take your pot off the heat and add your pumpkin pie spice seasoning and vanilla to the pot, and stir till well combined.
Pour your wet ingredients over your oats and nuts and stir till thoroughly coated.
Spread your wet granola mixture out onto your pan in a thin, even layer.
Bake in the oven for 15 minutes, then remove your pan and flip the granola using a spatula. Bake again for another 15 minutes.
Let your granola cool entirely, and then you can gently stir it as to break up any large clumps that may have formed. Then, sprinkle your chocolate chips into your granola.
Kept in an airtight container at room temperature this granola should last a several weeks. You can also try storing it in the fridge for it to last longer.
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