Little Boy #3 asked me to lay with him as he’s falling asleep tonight. So I’m writing this post snuggled up next to him and I’m watching him try to keep his eyes open. His blinks get heavier and longer as he slowly fades away to dreamland. This kid has some pretty amazing eyelashes, which makes his blinking even more dramatic. These are the days, my friends. Just trying to soak them up the best I can with a big fat thankful heart.
Little Boy #1 and Little Boy #2 get to stay up a bit longer, but they are also tucked into bed with the glow of their reading lights and a good book. My boys have SO MUCH energy, and my husband and I find that our evenings are so much more (eh hem) enjoyable if we take the boys swimming for an hour or so after dinner. As I watch them thrash around in the pool, I’m always so thankful they are not doing the same thing in my house!
But we won’t be able to take them swimming too much longer. The days are getting shorter and the pool is getting colder. It’ll be time for family bike rides and walks to the park instead. As Fall quickly approaches, I can’t get my mind off cozy recipes like Pumpkin Pie Spice Granola!
Based on one of my most popular recipes, this granola recipe is made with coconut oil instead of butter and uses both finely chopped and coarsely chopped nuts, which gives it the most wonderful texture. The finely chopped nuts stick to each oat, and the coarsely chopped nuts give it a great crunch. I used almonds, but I really feel like this granola begs for pecans. I didn’t use pecans here simply because they make the inside of my mouth feel strange.
Go ahead and use pecans if you please.
Like my basic Honey Almond Granola, this recipe makes sticky, clumpy granola which is just how I like it. It only takes a few minutes to stir all the ingredients together, and then just 10-12 minutes to bake. Easy enough to make a batch every week so you always have some on hand. I love it on yogurt. Watch out though, this granola will disappear fast!
Hope you get a chance to try it and that you love it too!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup almonds or pecans, divided
- 3 cups old fashioned oats
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/2 cup sunflower seeds
- 1 1/2 heaping teaspoons pumpkin pie spice
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
- Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
- Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
- Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn.
- Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
I bought a big bag of roasted, salted sunflower seeds (without the shell) at Trader Joe’s for about $7 and I’ve been adding them to yogurt, salads, and pretty much just eating them by the handful!
- Serving Size: 1 Serving
- Calories: 305
- Sugar: 16g
- Sodium: 563mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10.4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4.6g
- Protein: 7.4g
- Cholesterol: 0mg