Pumpkin Granola

This crunchy pumpkin granola with pecans is the perfect way to start a fall morning! It's delicious in a bowl with milk or on top of Greek yogurt.I realized today that I have a pumpkin problem. In the spirit of fall, I had a taste for pumpkin, so I made my pumpkin pie oatmeal, then I started brainstorming other recipes because I had leftover pumpkin. Well then, I had to open a new can of pumpkin to have enough to finish the pumpkin French toast, and now I’m back to having leftover pumpkin again!

Is that a huge problem, um no, I don’t believe it is! It just means I’m baking up more pumpkin inspired goodies!

Today, I got creative with granola! Side note: I think I’m also on a breakfast kick right now. Breakfast is such an awesome meal isn’t it? It comes at a great time of day; in the morning, when the day is fresh and beautiful and it almost always comes with coffee, which is totally a win! It really doesn’t get much better than that!

This crunchy pumpkin granola with pecans is the perfect way to start a fall morning! It's delicious in a bowl with milk or on top of Greek yogurt.Anyway, back to the granola! I merged two of my favorite things, pumpkin and pecans (and threw in some shredded coconut too!) to make this crunchy, lightly sweet, fall flavored pumpkin granola! It was so good, I ate it with milk for dinner. Truth! I plan on eating it over my yogurt tomorrow!

Oh and did I mention that it is made with all real food ingredients and no refined sugar? You’ll be in love with this pumpkin pecan granola too!

Pumpkin Granola

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Course: Breakfast & Brunch
Author: Kristine
Ingredients
  • 5 cups rolled oats
  • 1 cup pecans
  • 1/2 cup shredded coconut
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup pumpkin
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted
  • 1 TBS vanilla
Instructions
  • Preheat oven to 350 degrees.
  • In a large bowl mix oats and spices.
  • In a medium bowl whisk maple syrup, honey, pumpkin, vanilla.
  • Pour wet ingredients over oats and mix well.
  • Stir in melted coconut oil until well combined
  • Spread evenly on a greased cookie sheet.
  • Bake for 40-45 minutes, rotating and stirring every 10 minutes.
  • Let cool completely and store in an airtight container.
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

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