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Pumpkin Maple Pecan Granola Recipe

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This Pumpkin Maple Pecan Granola is a deliciously spiced, crunchy treat perfect for breakfast or a wholesome snack. Made with rolled oats, pecans, pepitas, and the warm flavors of pumpkin puree and maple syrup, this granola is both comforting and nutritious. It’s gluten-free when made with certified oats and easy to customize with your favorite nuts or sweeteners.

  • Total Time: 35 minutes
  • Yield: 18 servings

Ingredients

Dry Ingredients

  • 3 cups rolled oats (gluten-free for GF eaters)
  • 1 1/4 cups raw pecans
  • 1/3 cup raw pepitas
  • 3 Tbsp sugar
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves

Wet Ingredients

  • 1/4 cup coconut or olive oil
  • 1/3 cup maple syrup (or substitute with agave or honey if not vegan)
  • 1/3 cup pumpkin puree

Instructions

  1. Preheat Oven: Preheat your oven to 340°F (171°C) to ensure it reaches the perfect temperature for baking the granola evenly.
  2. Combine Dry Ingredients: In a large bowl, mix together the rolled oats, raw pecans, raw pepitas, sugar, sea salt, cinnamon, ground ginger, and cloves until all the spices and seasonings are evenly distributed.
  3. Warm Wet Ingredients: In a small saucepan set over medium-low heat, gently warm the coconut or olive oil, maple syrup, and pumpkin puree while whisking until well combined and smooth.
  4. Mix Together: Pour the warmed wet mixture over the dry ingredients and quickly mix everything with a wooden spoon so that all the dry ingredients are thoroughly coated.
  5. Spread on Baking Sheets: Evenly distribute the granola mixture onto two baking sheets. You may bake in batches if needed or adjust quantities accordingly.
  6. Bake the Granola: Bake in the preheated oven for 23 to 33 minutes. Stir the granola gently once near the halfway mark for a crumblier texture. For chunkier clusters, avoid stirring and simply rotate the pans halfway through the baking time to ensure even cooking.
  7. Cool the Granola: Once the granola is golden brown, usually around 25 minutes, remove it from the oven and allow it to cool completely on the baking sheets. The granola will crisp up as it cools.
  8. Store and Serve: Transfer the cooled granola to an airtight container. It will keep for a couple of weeks and can be enjoyed with almond milk, dairy-free yogurt, or as a topping on oatmeal.

Notes

  • Use gluten-free rolled oats to keep this recipe gluten-free.
  • You can substitute maple syrup with agave or honey if not adhering to a vegan diet.
  • For chunkier granola clusters, do not stir during baking; just rotate the pans halfway through.
  • Store granola in an airtight container to preserve freshness for up to two weeks.
  • Feel free to swap nuts or seeds based on your preference, such as using walnuts or sunflower seeds.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/pumpkin-maple-pecan-granola-recipe/