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Delicious Enough is a newsletter by Simply Sissom. An exclusive + absurdly simple 30 minute or less recipe delivered to your inbox every Sunday morning. To view more recipes so simple you will actually make them, check out the archives.

Pumpkin Granola Bites

All the crunch of granola, the comfort of a muffin, and a hint of pumpkin pie—because why not make breakfast a little more fun?

BAILEY SISSOM

September 15, 2024

These Pumpkin Granola Bites are the perfect blend of wholesome and cozy, making them an ideal choice for breakfast or a satisfying snack. The base layer is a simple granola bar made from oats, peanut butter, and honey, while the topping features a healthy twist on pumpkin pie filling. It’s that delightful contrast of crunchy and creamy, with just the right amount of pumpkin spice to evoke those warm fall vibes. Make a batch, toss them in the fridge, and you’ll have a delicious, healthy treat ready whenever the craving strikes.

And the best part? You only need one bowl. After making the granola base, just give the bowl a quick rinse and use it for the pumpkin topping. No extra dishes, required—simple and straightforward.

Quick tip: these really shine when you use silicone muffin trays—trust me, it makes getting them out a breeze. Regular muffin pans work too, but you’ll be doing yourself a favor with silicone. As for toppings? Go wild or keep it simple. I’m partial to a mix of chopped nuts and chocolate chips, but honestly, they’re great even without any extras.

-Bailey

The recipe breakdown: "Here’s how to make these treats. Start by mixing the oats, peanut butter, honey, and a pinch of salt for the granola base. Press it firmly into your silicone muffin trays and bake until golden. Rinse the bowl, then whip up the pumpkin topping with pumpkin purée, Greek yogurt, honey, and spices. Once the base is baked, pour the topping over it and return it to the oven. Keep an eye on it to make sure it sets nicely.

Pro tip: let them cool completely before removing to ensure they hold their shape. That’s it—easy as pie!"

More easy easy breakfast ideas: For those mornings when you’re scrambling to get it all done, these recipes will save the day.

• ​Freezer Friendly Baked Egg Cups - Use the same silicone molds you used for the muffins to make this protein packed grab and go breakfast.
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• ​Quick Chunky Granola - A delicious combination of salty and sweet and surprisingly simple to make! I love the "clumpy-ness" of this recipe.
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• ​Healthy Peanut Butter Breakfast Cookies - A top 3 breakfast favorite around our house. 1 bowl, 8 ingredients and 15 minutes prep.
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Let’s talk about using a scale when you’re baking. I recently started doing this, and let me tell you, it’s a game changer. Not only does it boost the accuracy of your measurements—making it more likely your recipe will turn out just right—but it also means fewer dirty dishes. Seriously, who wants to wash measuring cups and spoons? I just reset the scale before adding each new ingredient, and it couldn’t be easier.

After putting it off for a while, I finally picked up a scale for under $10 that works like a charm. Now, I can’t believe I didn’t do it sooner. Weighing ingredients takes the guesswork out of baking, and it’s a simple way to elevate your kitchen game.

Pumpkin Oat Breakfast Cups

Servings: 8 breakfast cups

Time: ~30 minutes

Ingredients:

Granola Base:

• 1 ½ cups (150g / 5.3 oz) oats
• ¼ cup (64g / 2.25 oz) peanut butter (or any nut butter)
• ¼ cup (85g / 3 oz) honey
• 2 tablespoons (28g / 1 oz) melted butter or coconut oil
• Pinch of salt

Pumpkin Topping:

• 1 cup (240g / 8.5 oz) pumpkin purée
• ¼ cup (60g / 2.1 oz) whole milk vanilla yogurt
• 1 tablespoon (21g / 0.75 oz) honey
• 1 teaspoon (2.5g / 0.09 oz) pumpkin pie spice
• 1 egg (50g / 1.75 oz)
• Optional: ¼ cup (30g / 1 oz) chopped pecans or walnuts for topping

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). You can use a silicone muffin pan (best option), silicone liners, or a very well-greased muffin tin.

Make the Granola Base: In a bowl, mix 1 ½ cups oats, ¼ cup peanut butter, ¼ cup honey, 2 tablespoons melted butter, and a pinch of salt until well combined. Divide the mixture equally between 8 muffin cups (~2 Tbs. Per cup). Use damp hands to press the mixture firmly into the bottom of each muffin cup. Bake for 8-10 minutes until lightly golden. Let cool slightly.

Prepare the Pumpkin Topping: In another bowl, whisk together 1 cup pumpkin purée, ¼ cup vanilla yogurt, 1 tablespoon honey, 1 teaspoon pumpkin pie spice and 1 egg until smooth and creamy.

Spoon the Pumpkin Topping: Divide the pumpkin topping between the baked granola bases spreading evenly. If using nuts or mini chocolate chips, sprinkle them on top.

Bake: Return to the oven and bake for 15-18 minutes until the pumpkin topping is set and lightly golden.

Cool Completely: Let cool completely in the tin before removing. Store in an airtight container in the fridge for up to 5 days.

Dairy-Free: Use coconut yogurt instead of regular yogurt.

Nut-Free: Use sunflower seed butter or any nut-free seed butter instead of peanut butter.

Gluten-Free: Use gluten-free oats and check that all other ingredients, like the baking powder, are gluten-free.

Vegan: Substitute honey with maple syrup, and replace the egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for a few minutes until it thickens).

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