Pumpkin Pecan Granola
Pumpkin Pecan Granola loaded with dried cranberries, pecans and pumpkin seeds. Perfect for breakfast or as a snack. So much better than store-bought!
Thank you Calorie Control Council for sponsoring this post. The opinions and text are all mine.
You guys know how much I love granola. So far i’ve shared my Maple Pecan, Peanut Butter Chocolate Chip, Coconut and Nutella Skillet Granola. Now we can add this Pumpkin Pecan Granola to the list!
I always have granola on hand because it makes a super healthy snack or breakfast. Granola provides fiber and nutrients like iron and potassium. For extra fiber I added nuts, pumpkin seeds and flax seeds.
This granola is loaded with tons of pumpkin flavor. It smells wonderful when it is baking in the oven. Perfect for Fall!
I love to serve the granola with milk or on top of greek yogurt!
Ingredients
- Old fashioned oats
- Pecan halves
- Pepitas
- Pumpkin pie spice
- Light brown sugar
- Flax seed
- Pumpkin puree
- Coconut oil
- Maple syrup
- Dried cranberries
How to make Pumpkin Pecan Granola
Preheat oven to 325 degrees. Add all of the ingredients to a medium bowl. Toss to combine. Make sure all of the oats are coated. Spread granola evenly on a baking sheet lined with a silicon baking mat. Bake for 15 minutes and stir the granola carefully not to break up clusters. Bake for an additional 15 minutes or until golden brown. Allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven. Toss cooled granola with dried cranberries and enjoy. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
Optional Add in’s
- Walnuts
- Almonds
- Chocolate chips
- Chia seeds
- Hemp seeds
- Dried apples
Here are more delicious Pumpkin Recipes to enjoy!
- Pumpkin Chocolate Chip Oatmeal Bars
- Pumpkin Chocolate Chip Cookies
- Pumpkin Banana Smoothie
- Pumpkin Chocolate Chip Muffins
- Triple Chocolate Pumpkin Bread
- Pumpkin Cream Cheese Bread
Pumpkin Pecan Granola
Ingredients
- 3 cups old fashioned oats
- 1 cup pecans halves
- 1 cup pepitas shelled pumpkin seeds
- 1 teaspoon pumpkin pie spice
- 4 tablespoons light brown sugar
- 1/4 cup flax seed
- 1/2 cup pumpkin puree not pumpking pie filling
- 1/4 cup coconut oil (melted for 10-20 seconds in microwave)
- 1/4 cup maple syrup
- 1 cup dried cranberries
Instructions
- Preheat oven to 325 degrees.
- Add all of the ingredients to a medium bowl. Toss to combine. Make sure all of the oats are coated.
- Spread granola evenly on a baking sheet lined with a silicon baking mat.
- Bake for 15 minutes and stir the granola carefully not to break up clusters. Bake for an additional 15 minutes or until golden brown. Allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven.
- Toss cooled granola with dried cranberries and enjoy.
- Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.