You guys, it’s fall. For instance, just the other day I put on a hooded sweatshirt. Point proven.
Can we move onto baking now?
So I have this super secret but not-so-secret plan to create a new granola recipe every time I run out of my last batch. Is that OK with you guys?
I don’t like making the same thing twice anymore. Must be a side effect of food blogging. I’m totally fine with it though. It thrusts me out into the world and forces me to try new things.
Like this granola, for instance. It has pumpkin and maple and pecans, oh my! How can you go wrong (no seriously)?
This recipe is simple in that it requires just 30 minutes and 9 ingredients, most of which you’ll have on hand as autumn sets in (squeal).
Maple syrup? Check.
Pecans and pepitas? Check and check.
Don’t you just love this time of year?
The all important question: What does it taste like? Happiness on a spoon. It’s:
Not too sweet
Because it’s loaded with protein, fiber, and healthy fats, this granola makes the perfect breakfast or snack. I love mine with a little almond milk. That’s really all it needs.
Bonus: It would also make a lovely gift for fall birthdays and other special occasions. Give a friend granola, you’ll have a friend for life. That’s what I say.
If you make this granola, give us a virtual high five in the form of a social media shout out! Tweet us @minimalistbaker or tag your Instagram #minimalistbaker, so we can see all the fall goodness you bake up. Cheers!
Pumpkin Maple Pecan Granola
- 3 cups rolled oats (gluten-free for GF eaters)
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas
- 3 Tbsp sugar
- ¼ tsp sea salt
- 3/4 tsp pumpkin pie spice (I also added an extra dash cinnamon)
- 1/4 cup coconut or olive oil
- 1/3 cup maple syrup (or sub agave or honey if not vegan)
- 1/3 cup pumpkin puree
Preheat oven to 340 degrees F (171 C).
Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
*Adapted from my Sweet Potato Granola.
*Nutrition information is a rough estimate.
*Recipe makes ~4 1/2 cups granola.
Nutrition Per Serving (1 of 18 quarter-cup servings)
- Calories: 170
- Fat: 10.7g
- Saturated fat: 3.5g
- Sodium: 2mg
- Carbohydrates: 16.9g
- Fiber: 2.5g
- Sugar: 6g
- Protein: 3.4g