This post may contain affiliate links, please read our privacy policy for details.
This Pumpkin Pecan Granola is the perfect cozy, crunchy snack for fall! It’s loaded with fiber, healthy omegas and protein. Toss it over yogurt or serve it with milk for an extra protein boost! This granola smells like the epitome of fall while it’s baking. Enjoy it!
Ingredients you need for Pumpkin Pie Granola:
- 3 cups organic rolled oats
- 1 cup raw pecans roughly chopped
- 1 cup almonds roughly chopped
- 1/2 cup pumpkin seeds/pepitas
- 1/2 cup unsweetened shredded coconut
- 1 cup raisins soaked in water
- 4 tablespoons ground flax seed
- 1 tablespoon pumpkin spice
- 1 teaspoon sea salt
- 1/2 cup avocado oil
- 1/2 cup maple syrup
- 1/2 cup pumpkin butter
- 1 teaspoon vanilla extract
My Favorite French Glass Jars
I love the Le Parfait Glass Jars so much. They are beautiful, such good quality and have a wider rim at the top which allows for easier storing and removing of the goods inside. I use them for nuts, granolas, seeds and other dry goods in my pantry and also love to use them for fruit and my sourdough starter in the fridge. They are a great investment if you love the combination of function and beauty and have a thing for jars like me. They can be pricey but you get what you pay for. The glass is extremely thick. I found a variety pack of Le Parfait Jars recently at Costco for an amazing deal! Otherwise buying a few at a time, over time, is good way to slowly add quality pieces to your kitchen and pantry. In the photo below, I stored some of the granola in this 48 oz Le Parfait Super Jar. The jar came in the variety pack I got at Costco if you’re able to find it! It’s also available on Amazon here. There’s a large variety of sizes. If you’re wanting to order some from amazon, they packs of multiple are the best deal. I love the 16 oz jars for storing things like nuts and berries.
Recipe Tips
Pumpkin Butter: This can be tricky to be find, I was able to score some at Trader Joe’s. You can sub for apple butter, nut butter or make your own pumpkin butter. You can whip up some homemade pumpkin butter with a few ingredients: pumpkin puree, maple syrup/sugar and some warming spices.
Pumpkin Spice: If you don’t have or don’t like pumpkin spice, replace with cinnamon and a few dashes of nutmeg or your choice of warming spices.
Let it cool: This step is key to getting some bigger sized clumps. No need to toss the granola while it’s baking. Just let it be!!
Large batch: This makes a large batch, plenty to store for fall or share with others! I’m going to divvy some up into some cute jars for some friends and family! I think this would make such a special gift for the holidays as well.
Lastly, if you make this Pumpkin Pecan Granola, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day to see what y’all are whipping up. Cheers to handmade meals!
Love y’al
– Țaylo
Pumpkin Pecan Granola (High in Fiber & Omegas)
Ingredients
- 3 cups organic rolled oats
- 1 cup raw pecans roughly chopped
- 1 cup raw almonds roughly chopped
- 1/2 cup pumpkin seeds/pepitas
- 1/2 cup unsweetened shredded coconut
- 1 cup raisins pre-soaked in warm water
- 4 tablespoons ground flax seed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon sea salt
- 1/2 cup avocado oil
- 1/2 cup pure maple syrup
- 1/2 cup pumpkin butter
- 1 teaspoon vanilla extract
Instructions
- Soak raisins in a bowl of warm water for 20 minutes while prepping other ingredients, this will plump them up to be nice and juicy.
- Preheat oven to 325°F.
- Add dry ingredients to a large bowl and mix to combine.
- Add wet ingredients to a small bowl, stir until combined.
- Drain raisins after soaking period and add to large bowl with dry ingredients, mix to combine. Pour wet ingredients over dry ingredients and mix thoroughly until no dry parts remain.
- Spread granola evenly on two baking sheets lined with parchment paper.
- Bake for 15 minutes, turn the pans 180 degrees and bake again for 12-15 minutes until golden brown and dry to the touch.
- Allow the granola to cool completely (this helps form clumps!). Once cooled, remove granola from sheets to and store in jars or an air tight container.
- Enjoy!
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
ptovmuivz jvyqq fkwfefb bkdl nzwxokalikqbkbh
32474 868902Id need to speak to you here. Which is not some thing Which i do! I like reading an write-up that can make men and women believe. Also, thank you for permitting me to comment! 657471