While growing up, I remember granola being a hearty mix of oats and honey with few other ingredients added in. Today, if you walk down the grocery aisle, you’ll find an entire section devoted to granola in all sorts of creative flavors and combinations.
With more and more people making small-batch variations of their favorite granola at home, making custom granola has never been easier. And it’s much more satisfying than the store-bought varieties. I’ve been making granola with my kids for years, and I’ve discovered preparing and eating homemade granola is not only better, it is way more economical than buying it from a store.
My husband had a favorite pumpkin granola he enjoyed for years. Recently we discovered this granola had been discontinued – that was it. No more pumpkin granola for us. But instead of accepting our granola tragedy, I decided to make my own version. My Pumpkin Pecan Granola is a wonderful recipe with just the right amount of add-ins and pumpkin flavor. Not only can you taste the pumpkin, I love the toasted coconut shavings and the sweet but tart dried cranberries that speckle my granola mix. Chopped pecans and pumpkin seeds give the granola a great crunchy texture, and the spices and maple syrup give this mix an autumn twist.
When you are making this granola, allow yourself to think out of the box and adapt this recipe to your liking. You might prefer more or less spice. Or, you might hate cranberries but love candied ginger. By all means, change it however you would like and make it truly your own.
I love this granola recipe and hope you do, too. Enjoy!
Recipe: Pumpkin Pecan Granola
This delicious pumpkin pecan granola recipe features rolled oats, pecans, pumpkin seeds, cranberries, coconut, and pumpkin. Sweetened with maple syrup, this is a great fall and winter granola recipe to enjoy with parfaits, by itself, or as cereal.
- ¾ cup unsweetened pumpkin puree
- ¼ cup coconut oil
- ¼ cup packed brown sugar
- ¼ cup maple syrup
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 3 cups rolled oats
- 1 cup chopped pecans
- 1 cup raw pumpkin seeds
- 1 cup unsweetened coconut chips
- 1 cup dried cranberries
- Preheat the oven to 300 degrees F.
- In a large bowl, whisk (a blender or food processor can also be used) the pumpkin puree, coconut oil, brown sugar, maple syrup, pumpkin spice, cinnamon, ginger, and salt until smooth with no chunks.
- To the bowl, add the rolled oats, pecans, pumpkin seeds, and coconut chips. Stir the wet and dry ingredients together until everything is evenly coated.
- Line a rimmed baking sheet with parchment paper. Spread the unbaked granola in an even layer on top of the baking sheet.
- Bake the granola for 45 minutes, stirring it every 15 minutes so the granola evenly bakes.
- Remove the granola from the oven and stir in the cranberries. Allow the granola to cool on the stove top until cool. Store in an airtight container.