Hi, hello, it’s officially fall, sooooooo…
WE’RE PUTTING PUMPKIN & SPICES INTO GRANOLA.
Trust me, it’s the right thing to do.
This granola is tinted orange, full of giant pecan-studded clusters, perfumed with cinnamon and cardamom, and baked low and slow for tender, crunchy-yet-chewy granola that’s just perfect for adding to your fall breakfast routine.
The recipe is based off my usual go-to granola, and although it only differs by one ingredient (pumpkin!), it’s an entirely different type of granola. The original is thin and crispy, and the maple syrup and olive oil really shine through. In this verision, the pumpkin makes it ever so slightly more tender, and mellows out the flavor of both the maple and olive oil- instead, the spices are really able to shine through, and the pumpkin flavor is front and center.
And those pecans? They might just be the star of the show. Since we’re baking this granola longer to compensate for the added moisture of pumpkin, the pecans have extra time to get perfectly toasty in the oven.
And, it goes without saying that deeply toasted pecans > all other pecans. Particularly when they’ve been coated in spices and maple syrup.
If you’re not as obsessed with pecans as I am, feel free to swap in whatever seeds or nuts you prefer in your granola! I think almonds, walnuts, pumpkin seeds, or even cashews would be great here!
If you’re a granola lover, you are going to love adding this pumpkin spice version into your morning routine. It’s perfectly spiced, loaded with clusters, and the most fun fall flavor out there. Obviously.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your granola and share it with me on Instagram so I can see!
Pumpkin Spice Granola
Ingredients
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 1/2 cups pecans roughly chopped
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Mix together the pumpkin, maple syrup, oil, and vanilla in a large bowl. Add oats, nuts, spices, and salt, and stir well to combine.
- Pour granola onto prepared pan and use your hands (or a spatula) to spread it out in an even layer.
- Bake for 40-45 minutes, or until granola is golden and firm. Do not stir granola while it bakes!
- Let granola cool completely on the pan before breaking up into large clusters and storing in an airtight container. This granola keeps well for up to a week at room temperature (but good luck getting it to last that long!).