I’m taking full advantage of the last week of pumpkin everything! As promised, here is my recipe for pumpkin pecan granola. This granola is so good, plus it makes your house smell like the most amazing pumpkin spice candle (like the way you wish Yankee Candle smells when you walk by the store). Rather than just containing pumpkin spice, it contains a good amount of pumpkin, which lends a slightly chewy texture and a dose of vitamins and nutrients. It’s sweetened with honey and brown sugar but go ahead and use a different sweetener if you prefer (maple syrup, coconut sugar etc.). Using olive olive oil provides phytonutrients and antioxidants, but again swapping this for a different oil is fine, I’d just stay away from coconut oil here (I don’t care what people say about it being a “neutral” oil – it tastes just like you’re eating a coconut!) Whip up a batch and then the uses are endless…
- Be rockstar host – package in individual bags and give as a parting gift to your Thanksgiving guests
- Be a rockstar guest – bring it to whomever is hosting your Thanksgiving
- Breakfast (duhh) – atop your favorite yogurt, smoothie bowl, pancakes, waffles…
- Straight out of the pan – save your containers for Thanksgiving leftovers
Pumpkin Pecan Granola (GF)
Makes 6 Cups
2/3 c pumpkin puree (look for BPA-free cans)
1/3 c extra virgin olive oil
1/3 c honey
1/3 c brown sugar
1 1/2 tsp sea salt
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger & 1/2 tsp nutmeg)
4 c rolled oats (look for oats labeled “gluten free” if this is an issue for you)
1/2 c pecans – left whole, broken in half or roughly chopped
1/3 c dried cranberries
Preheat oven to 325º.
Into a large bowl, measure these ingredients in this order and you won’t need to wash your measuring cup in between: brown sugar, pumpkin puree, olive oil, then honey. Add spices & sea salt and wisk it all together. Add oats and pecans and mix until oats and nuts are evenly coated.
Spread mixture evenly onto a large rimmed baking sheet (appx. 15″ x 10″), place it in the oven and bake for 15 minutes. Remove pan from the oven and stir granola with a large metal spatula. You’ll notice that the edges and top are starting to get brown, so you want to redistribute the granola for even cooking. Place the pan back in the oven for 10 minutes, then repeat the stirring. Cook and stir in 10 minute intervals 1 or 2 more times until your granola is evenly golden and beginning to harden (it will continue hardening as it cools). Add the cranberries, mix once again, and return to the oven for 5 minutes. Let cool on a wire rack, then store in a glass container, package in cellophane bags, or put directly into your mouth.