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This crunchy Holiday Spiced Granola, is bursting with fragrant and warming spices and serves
as a perfect breakfast, topping, or snack.
Why is it that most holiday recipes seem to focus on dinner or dessert? In my opinion, we’re missing out on some major morning delicacies here.
This Holiday Spiced Granola is my attempt to fill this void; and while it may not fill it entirely, you will feel pretty satisfied when this fills your stomach 😉
Don’t get me wrong — I love a good dessert. Especially when the weather is chilly, the fire is cozy, and you have some loved ones to share it with.
However, I also just love holiday flavors in general. Warming spices like cinnamon, nutmeg, and allspice are right up my alley and I can (and do) eat them all year long.
If you’re like me, this granola is a great “excuse” to indulge in these flavors at any time of day. Plus, it’s free of gluten, oil, and refined sugars…so it’s baaaasically like eating a salad, right?!
So whether you enjoy this granola on it’s own, with plant based milk over it, or even use it to top an ice cream sundae, I sincerely hope you enjoy it! I know I’m going to be making quite a few batches this season.
A Few Final Thoughts:
- The granola may still be slightly soft when it comes out of the oven, but keep in mind that it will become more crunchy as it cools. This is why it’s very important to let it cool completely on the baking tray! If you store it in a jar right away, moisture will develop and you’ll be left with granola mush.
- Let’s be honest…anything goes with granola. If you’re not feeling the pumpkin seeds, dried fruit I used, or both, you can easily sub with another nut/seed/fruit of your choice in equal proportions.
- Similarly, if nuts aren’t your thing, you can substitute the nut butter with sunflower butter to keep things allergy-friendly
If you’re looking for more breakfast ideas, you may also like my Pumpkin Spice Latte Overnight Oats or these Coconut Quinoa Breakfast Cups!
Finally, if you make this recipe and decide to share a photo of your beautiful creation, don’t forget to tag me on Instagram and Facebook, @frommybowl + #FromMyBowl. Now, let’s get to baking!Print
Holiday Spiced Granola
This crunchy Holiday Spiced Granola, is bursting with fragrant and warming spices and serves as a perfect breakfast, topping, or snack.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 5 cups 1x
- 1/4 cup Almond Butter, see notes
- 1/4 cup Maple Syrup, or liquid sweetener of choice
- 2 cup Rolled Oats, GF if necessary
- 1/2 cup Raw Pumpkin Seeds (should be green)
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1/3 cup Dried Cranberries
- 1/3 cup Dried Cherries (or Raisins!)
- 2 tbsp Mini Chocolate Chips or Cacao Nibs
- Preheat oven to 325F. In a large bowl, whisk the Almond Butter and Maple Syrup together until they are well incorporated.
- Add the Rolled Oats, Pumpkin Seeds, Spices, and Salt to the bowl and stir well until everything is well-coated in the wet mixture.
- Spread evenly on a greased or lined tray, and bake for 15 minutes. Remove from the oven, flip the Granola, then bake again for an additional 10-12 minutes, until golden and crispy.
- After the Granola has finished baking, add the dried Fruit and Chocolate to the baking tray and stir gently to incorporate.
- Let cool completely, then store at room temperature in a sealed container for up to 10 days. Serve as desired.
To make this Nut Free, substitute the Almond Butter with Sunflower Butter.
*In general, you may substitute any seed or dried fruit in this recipe with whatever you have on hand, just use equal proportions!
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I’ve made this recipe so many times and it’s definitely my favorite!! I vary it up with nuts and fruit but I always use your recipe as a base. Thank you Caitlyn! 🙂
That sounds awesome! Thanks for the kind words!
How long will this granola last when stored in an air tight container? I want to give away as a gift this holiday season
From what we’ve tested it usually lasts up to 10 days. Possibly more, but it’s never lasted that long (gets eaten up).
I just made this and it’s delicious! I ate it with fewsh blueberries over vegan yogurt.
Very yummy! I burnt mine a little but it still tastes good, really hitting the spot for me in the cereal department. I was getting tired of having porridge every morning so this is ???? perfection. Love the spices in it. Thank you for the recipe. Jasmine
I’m from Germany so I don’t really know what “All Spice” consists of – please help me, I need to make this granola!!! 😉
Hi Hannah! “All Spice” is a specific type of pepper! However, you can substitute it with another spice of your liking, or a blend of cloves and nutmeg 🙂
Just tried this yesterday! I used pecans instead of pumpkin seeds and added some ground cloves. It turned out spectacular! So crunchy and delicious. Thank you for all of the amazing recipes, Caitlin!
So glad you enjoyed it, Chloe!
So good! Subbed peanut butter for almond butter as that’s all I had.
So good, I have made this twice now, no shame! The first time I stuck to your recipe but subbed sunflower seeds for pumpkin and agave for maple syrup because I had those on hand. The second time I used your general base but adapted it to make a banana bread type flavor, with a 1/2 mashed banana mixed in and slightly less agave. Such an awesome simple affordable recipe. Thanks!