GFDFBreakfast
Fall Granola
This made our entire house smell amazing.
Makes about 5 cups
160Calories
3gProtein
20gCarbs
10gFat
3gFiber
Macros estimated per ¼ cup.
Ingredients
- 2½ cups rolled oats (I used GF)
- ½ cup chopped pecans
- ¾ cup roasted, salted pumpkin seeds
- ½ cup ground flaxseed
- ½ cup whole shelled pistachios
- ½ cup dried cranberries (make sure they are unsweetened)
- About ½ cup sugar-free dark chocolate chunks, for topping (you can also use Lily's or date-sweetened chocolate chips)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- About ½ teaspoon salt, or to taste
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
- ¼ cup honey
Instructions
- Preheat the oven. Preheat to 350°F and line two baking sheets with parchment paper.
- Mix. In a large mixing bowl, combine everything except the cranberries and chocolate chunks. Stir thoroughly until the oats, nuts, and seeds are evenly coated.
- Spread and bake. Divide the mixture between the two baking sheets and spread into an even layer. Bake on the middle rack for about 7 minutes. Stir, then bake for another 5–6 minutes, or until lightly golden. Mine was done after about 13 minutes total.
- Add the cranberries. Remove from the oven and stir in the dried cranberries. Press the granola firmly into a flat layer on each baking sheet.
- Add the chocolate and let rest. Scatter the chocolate chunks over the warm granola, spacing them a few inches apart. Leave undisturbed for at least 1 hour, or until completely cool and the chocolate has firmed up.
- Break into clusters. Use a fork or your hands to break the granola into clusters.
Be careful not to over bake! The granola will still feel soft when it comes out of the oven. It crisps up as it cools.
Originally shared in my Substack post Pumpkin Pie Overnight Oats, Choc Pumpkin Cookies & Fall Granola on October 26, 2026.