Pumpkin Seed Chocolate Chunk Granola! This crunchy and addictive homemade granola gets a triple dose of pumpkin-y goodness thanks to the addition of pumpkin spiced pumpkin seeds, pumpkin pie spice and pumpkin puree. Semi-sweet chocolate chunks add decadence to this heavenly fall concoction!
Pumpkin Seed Chocolate Chunk Granola
It’s Trader Joe’s Tuesday, and today I’m switching gears from easy dinners and appetizers to straightforward breakfast {or snack} with a very simple granola that’s brimming with fall flavors. The inspiration behind this poppable, pumpkin-filled snack is Trader Joe’s Pumpkin Spice Pumpkin Seeds that I picked up last week during my weekly trip. I originally bought them to use as part of a charcuterie board, but I knew they had potential for so many other recipes and uses, and this granola is proof!
Sweetened, spiced oats are baked to crunchy perfection and finished off with a healthy dose of TJ’s pumpkin spiced pepitas and semi-sweet chocolate chunks. Maybe not the healthiest of breakfasts, but most definitely a delicious fall snack to eat on yogurt, with milk or by the handful!
Ingredients in Pumpkin Seed Chocolate Chunk Granola
Once again, this recipe is made entirely of things you can purchase at Trader Joe’s, but in the {unfortunate} event that you don’t have a TJ’s in your region, most of the items are accessible at just about any grocery store, so don’t hold back from giving it a go. The ingredients I use in this recipe are:
- rolled oats {I used GF because I buy them almost every week for my husband}
- pumpkin pie spice
- salt
- coconut oil {I get all of my coconut oil from Barleans, but I know TJ’s sells their own as well}
- maple syrup
- honey
- canned pumpkin puree
- vanilla extract
- Pumpkin Spiced Pumpkin Seeds
- semi-sweet chocolate chunks or chips
How to Make Homemade Granola
There are probably thousands of homemade granola recipes out there, and just as many baking methods to match. This particular recipe is made by simply tossing together the dry ingredients, adding in the wet ones, then making sure that all of the oats are fully coated and everything is distributed evenly before baking. Once it’s done baking and cooled completely, the pumpkin seeds and chocolate chunks are added and it’s ready for eating, storing or gift-giving.
I know that some granola recipes call for a lower baking temperature and longer bake time, but in true “busy mom” fashion, I prefer the ones that are done faster because I generally don’t have an hour or more to sit around and babysit something in the oven. This one is done in 20-25 minutes and, as a bonus, it makes your house smell like fall potpourri!
A few tips:
- Use parchment paper or a silicone baking mat on your baking pan to avoid sticking.
- Stir the oats a few times while it’s baking to make sure it gets golden brown all over. This will also help avoid burning the edges.
- Check the mixture at 18-20 minutes to make sure it’s not over-browning — the mixture of honey & maple syrup makes it easy to scorch.
- The granola will not feel crunchy at the end of the bake time, but it will crisp up as it cools.
- Wait until the mixture is completely cooled before you add the chocolate chunks, otherwise they’ll melt.
Homemade granola is a perfect {and easy!} gift to make as we get into gift-giving season for teachers, party hostesses or even as a fall favor. Whether packaged up in cellophane and wrapped with a pretty bow or put in a decorated mason jar, I’m fairly certain it will be well-received!
Of course, don’t forget to save some for snacking — you won’t want to miss out on this festive and flavorful treat!
What are your favorite things to add to homemade granola?
Pumpkin Seed Chocolate Chunk Granola
Ingredients
- 3 cups rolled oats {I used GF}
- 1 1/2 teaspoons pumpkin pie spice
- 1 Pinch of salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup Trader Joe's Pumpkin Spiced Pumpkin Seeds
- 1/2 cup semi-sweet chocolate chunks or chips
Instructions
- Preheat the oven to 375 and line a large pan with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, combine rolled oats, pumpkin pie spice and salt.
- Add coconut oil, maple syrup, honey, pumpkin puree and vanilla extract and fold in until the oats are fully coated and the mixture is uniform.
- Spread onto prepared baking pan in an even layer. Bake for 20-25 minutes, tossing a few times during baking to ensure that the edges don't burn.
- Remove from oven and allow the mixture to cool completely. Once cool, add the pumpkin seeds and the chocolate chunks.
- Store in an airtight container.
