Granola filled with pumpkin puree, toasted pecans, sweet cranberries, and maple syrup. This pumpkin pecan maple granola is the most amazing breakfast and snack for fall.
Hi! I’m Andrea from Cooking with a Wallflower, and I’m back this month to share with you a recipe that’s just perfect for fall.
Can you believe that it’s almost Thanksgiving? The year flies by super fast, doesn’t it?
I know I’m already trying to decide my Thanksgiving dinner menu so I can make a list of the things I need. Otherwise, I’ll end up forgetting one thing or another, and I really don’t like having to run out on Thanksgiving day braving those super long lines at the grocery store just for that one item that I have to have. Do you feel the same way?
Anyways, with November being a super busy month, I thought we could have a little treat to keep our energy up during the holiday whirlwinds. This granola is so delicious and embodies my favorite fall flavors. Pumpkin pie spice, pecans, cranberries, maple syrup. Seriously. It’s addictive.
Pour milk into a bowl of this granola and it’s the perfect cereal. Eat it plain, and it’s the perfect afternoon snack to stave away the hunger pangs.
Ready? Let’s make this!
Preheat the oven to 350F. Line a baking sheet with aluminum foil, and lightly grease with nonstick cooking spray.
Place old fashioned oats, pecan, brown sugar, pumpkin pie spice, cranberries, and maple syrup into a large bowl. Toss to evenly combine the ingredients. Mix in the pumpkin puree and the coconut oil.
Spread the mixture in a single layer on the baking sheet.
Bake the granola for about 20 minutes until the old fashioned oats have browned.
Allow the granola to cool for several minutes.
You can serve this granola plain, or pair it with milk, as a cereal.
If you have leftover granola, store it in an airtight container for 2-3 weeks.
Hope you enjoy this recipe!
Happy Thanksgiving, and I will be back next month to share another recipe with you!
Andrea
- 3 cups old fashioned oats
- 1 cup pecan, chopped
- ½ cup maple syrup
- 1 tablespoon brown sugar
- ⅓ cup pumpkin puree
- ¼ cup melted coconut oil
- ¾ teaspoon pumpkin pie spice
- ¾ cups dried cranberries
- Preheat the oven to 350F. Line a baking sheet with aluminum foil and lightly grease with nonstick cooking spray .
- In a large bowl, mix together old fashioned oats, pecan, maple syrup, brown sugar, pumpkin puree, coconut oil, and dried cranberries.
- Spread the mixture onto the baking sheet in a single layer if possible.
- Bake the oats in the oven for about 20 minutes or until the oats have turned brown.
- Allow the granola to cool down before storing in an airtight container. Granola can be saved for up to 3 weeks.
- Serve the granola plain as a snack or with milk for breakfast.
