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Pumpkin Pistachio Granola

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Pumpkin Pistachio Granola inspired by Curious Cuisinere‘s Pumpkin Spice Granola.

For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.

Like this one!

This month I was paired up with Sarah from Curious Cuisinere.  She has a TON of recipes!  It honestly was difficult to pick one recipe.  Between the #SundaySupper recipes that I’ve been drooling over and the #10DaysofTailgate recipes she’s been creating, I was perplexed!

What to pick??  What to pick??

Breakfast pizza?  Bierocks?  I was really tempted with that one.  I’ve had those on my bucket list for years. Then there’s the delicious desserts like Mince Pies and Pumpkin Cheesecake Bars.  I know I spent the better part of a week just looking at all the delicious recipes on her blog.

Sarah and I are a lot alike out.  Our love of cooking and being in the kitchen comes from our families.  She and I both like to discover new foods and authentic foods in our travels.  That’s one of the main reasons I was so intrigued with her blog; so many international recipes!!

So, with all those recipes why this granola?  I’m granola challenged.  Honestly.  I like eating it, but there’s so much fat in the store bought varieties, so when I saw her recipe for Pumpkin Spice GranolaI had to try it. Besides, fall is just around the corner and I’m seeing all those pumpkin recipes pop up on Pinterest and Bloglovin.

I had everything I needed in the pantry already.  LOVE those recipes.  This week is all about pantry, freezer, and fridge cleaning as I cook.  I’ve already made some headway in the fridge department.  So, I really do love recipes that allow me to clean out some large containers in the kitchen.  And oats?  They’re not small containers.

But when you make wholesome goodness like this, it doesn’t matter what size the containers are.  And this taste just as delicious as it looks.  The pumpkin flavor does come through and is enhanced by the pumpkin pie spice mixture.  The original recipe called for pepitas, which I have issues with finding in my area.  So, I went with the next best thing, PISTACHIOS!  They’re saltiness pairs well with the tart of the cranberries.  And this time, I didn’t bake the cranberries with the granola so they weren’t burnt!

Yes.  That’s how I’m granola challenged.

But I didn’t make the same mistake with this recipe.  Simple as can be but delicious!!

Be sure to scroll down and see what the others in Group D whipped up and make sure you head over to Sarah’s blog, Curious Cuisinere, and peruse through her recipes.  She has something for everyone!

Pumpkin Pistachio Granola

by A Kitchen Hoor


  • 4 cups old-fashioned oatmeal
  • 1 cup pistachios
  • 1 cup pumpkin puree
  • 1/4 cup brown sugar
  • 2 tablespoons sugar substitute
  • 2 tablespoons coconut oil
  • 1 tablespoon water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • Pinch ground cloves
  • Pinch ground allspice
  • 1 cup dried cranberries
Preheat oven to 325.
Combine the oats and the pistachios in a large mixing bowl.
Combine next 12 ingredients (pumpkin through allspice) in a small mixing bowl. Pour the pumpkin mixture over the oats and toss to coat well.
Spread the mixture onto a baking sheet lined with aluminum foil coated with cooking spray. Bake at 325 for 45 to 50 minutes, stirring every 10 to 15 minutes, until the mixture is dry.
Remove the pan from the oven and stir in the cranberries. Cool completely before storing in an airtight container for up to three weeks.
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  1. I honestly do not think there is anything better than homemade granola. Nothing at all! It's simply the BEST. Fabulous pick for SRC and I plan on making this recipe SOON! 🙂

  2. We used to buy pumpkin granola at Trader joe's while living in Los Angeles, so your post brought me some nice memories…. I know my beloved husband would love if I made a batch for him….

  3. Now this is a pumpkin inspired recipe I can eat! The worst part about pumpkin season is that I can't have pumpkin! I'll be making this to get my "fix". Love that it had dried cranberries too.

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