This Pecan Pumpkin Granola is perfect for Fall! Oats, pecans and dates are mixed with spices, pumpkin, and maple syrup.
Homemade granola is perfect to eat as a snack, as a breakfast cereal, or in overnight oats. The flavor combination of pecan and pumpkin is like Fall exploded in your mouth. I like to eat it warm right out of the oven! Kids and adults alike will love this granola snack. Enjoy it with milk or hot apple cider. Yum!
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Pecan Pumpkin Granola Ingredients
To make this pumpkin snack recipe, you will need the following ingredients (scroll down to the recipe below for precise amounts):
- old-fashioned oats
- pecans, half chopped and half whole
- salt
- cinnamon
- ground nutmeg
- ground cloves
- chopped dates
- canned pumpkin
- maple syrup
- vanilla extract
How to Make Granola
- Preheat oven to 350 degrees F.
- Combine oats, pecans, and spices in large mixing bowl. Add in pumpkin, syrup and vanilla extract, mixing well to incorporate all ingredients. Add in chopped dates and stir again.
- Pour granola onto a non-stick baking sheet or one lined with parchment paper or a Silpat mat.
- Bake for 30-40 minutes, stirring halfway through and breaking up any clumps that are too big. Remove from oven and cool.
Storage Instructions
Store in an airtight container. Will keep for 2-3 weeks. You can make a batch and save it for later as it lasts a long time. If you are storing for later, make sure you use airtight containers so they last longer.
Pecan Pumpkin Granola
Homemade granola is perfect to eat as a snack, as a breakfast cereal, or in overnight oats.
Ingredients
- 4 C old-fashioned oats
- 2 C pecans, half chopped and half whole
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 C chopped dates
- 15 oz can pumpkin
- 2/3 C maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Combine oats, pecans, and spices in large mixing bowl.
- Add in pumpkin, syrup and vanilla extract, mixing well to incorporate all ingredients. Add in chopped dates and stir again.
- Pour granola onto a non-stick baking sheet or one lined with parchment paper or a Silpat mat.
- Bake for 30-40 minutes, stirring halfway through and breaking up any clumps that are too big.
- Remove from oven and cool. Store in an airtight container. Will keep for 2-3 weeks.
Nutrition Information:
Yield: 7 Serving Size: 1 cupAmount Per Serving: Calories: 535Total Fat: 25gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 174mgCarbohydrates: 75gFiber: 10gSugar: 35gProtein: 10g