Granola makes my tummy happy…especially this pumpkin spice granola! oh and my taste buds too 🙂 I love eating granola, but the nutritional information for most granola is shocking to say the least! How the heck am I suppose to make beautiful parfaits when a 1/4 cup of granola is 130-200+ calories? Ummm…no.
So my goal has been to create a granola recipe that makes my tummy and my taste buds dance for joy (and my tush not grow)! So what’s the secret? Puffed kamut (I promise you will LOVE it) and adding water and mashed bananas to the coconut oil and honey mixture! I know, I know, sounds crazy. Dave looked at me like a crazy when I told him there were mashed bananas in the recipe – he was like ummm where?.
Oh and pumpkin spice… can you get any more fall? Your house will smell divine (no hiding that you are making this to your family). I’m pretty sure this will be a new staple now that I’ve perfected the recipe. I hope you enjoy it. Please feel free to add whatever mix-in’s you would like as well. I like for the granola to be able to stand up on it’s own (and I also feel less guilty adding it to everything when I know it’s relatively low in calories).
Kamut is a type of grain, so for my gluten intolerant friends you can use puffed corn instead!
Pumpkin Spice Granola
Cure that pumpkin craving monster with this insanely delicious pumpkin spiced granola! This pumpkin spiced granola goes with absolutely everything. Ice cream, cereal, pie, or right out of the bowl!
- Preheat oven to 350F.
- In a large bowl, add the oats and puffed kamut. In a separate small bowl (or measuring cup) melt the coconut oil (about 30 seconds in the microwave), add the honey and water and combine. Mix in the mashed banana, cinnamon, pumpkin pie spice and stevia. Combine until all ingredients are thoroughly mixed.
- Get a large baking sheet (with sides) and spray with non-stick cooking spray (coconut oil here).
- Pour the wet ingredients over the dry oats and kamut. Mix quickly. As soon as all dry ingredients have been coated, pour out on baking sheet and spread into a single layer. Place in the oven for 17 minutes, stirring about 10 minutes in. Keep a close watch after 15 minutes (the batch I made today took about 18 minutes). Take out of the oven and stir, allowing to cool on the baking sheet.