Honey Pumpkin Spice Granola

Honey Pumpkin Spice GranolaLast week I was an exhibitor at the International Association of Culinary Professionals (IACP) culinary expo in Austin, tadalafil Texas. I work for the National Honey Board as a communications specialist in charge of our food-specific marketing programs and I’m always getting to go to events like this one, viagra order chock full of amazing chefs, see foodies, food bloggers and the like. (I know: Rough life, right?) But this event was extra special because I was asked to create a granola recipe to hand out as samples at the booth.

I’ve been developing recipes in my home kitchen for a while (and strictly for my immediate family to taste), but I’d never had the opportunity to develop something for the public. I was ecstatic! This is an area I’ve wanted to delve into, but never really had an “excuse” to do it. And although granola is an extremely basic thing to make, it didn’t mean any less to me – I developed a recipe for a real organization!

About 10 pounds of oats and 3 pounds of honey later, I created this recipe for Honey Pumpkin Spice Granola. It is crunchy, sweet and a tad bit savory with all kinds of good-for-you ingredients. Try it out and let me know what you think. I mean, really, what could be better than natural, homemade granola?!

What do you put in your granola? And how many times do you test a recipe before it’s “perfect” (to you)?


Honey Pumpkin Spice Granola

2 ½ cups old fashioned rolled oats

2/3 cup pecans

2 tablespoons golden flax seeds

1 ½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/2 cup honey

2/3 cup pumpkin puree

1/3 cup pepitas (raw pumpkin seeds)

1/3 cup golden raisins

1/4 cup dried currants

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.

Mix oats, pecans, flax seeds, pumpkin pie spice, cinnamon, nutmeg and salt in a large bowl.

In a separate bowl, whisk together the honey, pumpkin puree and vanilla extract. Pour into oat mixture and toss to coat. The mixture will be pretty wet (which makes for good clusters!).

Pour out the mixture onto the lined baking sheet and spread into an even layer. Bake for 20 minutes, and then stir in the pepitas and dried fruit. Bake for an additional 20 minutes, or until the granola begins to show a dark golden hue.

Cool completely, and then store in an airtight container until you’re ready to use it.


  1. Katherine says:

    Mmm!! That sounds yummy! Any leftovers? Ha ha!! And congrats on getting to share it with the public! I’m so proud of you! Love you!!

  2. Oh….Honey Pumpkin Spice Granola sounds wonderful and great for the fall time! I love that you used both pecans and pepitas! Some of my favorite nuts!! The flavor combination of vanilla, nutmeg and pumpkin sound divine! Great job – I wish I was there to try a sample!

    • emily says:

      Thanks! Yes, I am a nut lover… I almost added walnuts, but I thought that might be overkill. ;) This is definitely a fall flavor, but I was surprised that so many people at IACP said it was “refreshing.” Maybe they were already sick of summer food (?). Ha!

  3. I love granola, fresh fruit and yogurt. This is my favorite breakfast, especially in the summer time.

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