Pumpkin Pie Overnight Granola
Homemade granola is much cheaper and easy to flavorize, and this Pumpkin Pie granola makes for the perfect fall breakfast!
Servings - 12 servings
Ingredients
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 Tbsp pumpkin pie spice
- 2 1/2 cups quick cooking oats
- 2 1/2 cups rolled oats
- 1 cup chopped nuts, like walnuts or almonds optional
- Milk or yogurt, for serving
- Fresh fruit side dish
Instructions
- Preheat the oven to 325 F. Spray a rimmed cookie sheet with non-stick cooking spray.
- In a small mixing bowl, whisk together the melted butter, brown sugar and vanilla. Whisk in the pumpkin puree and the pumpkin pie spice.
- In a larger mixing bowl, toss together the quick cooking oats, rolled oats, and chopped nuts.
- Pour the butter-pumpkin mixture over the oat mixture and mix well.
- Spread the granola onto the prepared cooking sheets and press to cover the bottom. If there is a little empty space on the cookie sheet, that's okay. You just want the granola not to be too thick in places and even all around, so it cooks evenly.
- Place in the preheated oven and bake for 10 minutes.
- Then turn off the oven after 10 minutes and let the granola finish cooking as the oven cools down. It's ready to eat the next morning, or 4-5 hours later (if you bake it in the morning). Use a metal spatula to loosen and break the granola into chunks for serving.
- Serve Overnight Granola with milk or yogurt and some fresh fruit.