Pumpkin Pecan Granola

 Pumpkin Pecan Granola

I had to squeak in one more pumpkin recipe before all the Christmas festivities get started around here. Next week I’ll be decorating my house and listening to Christmas music all day long, with no shame involved! But, it’s not quite that time yet so I’m giving you one last bite of pumpkin bliss before it goes out of style.

We hardly buy any boxed cereal anymore because homemade granola is so easy to make and so adaptable to different seasons. Max is going through a major granola phase –  it’s all he wants for breakfast. But, when it’s so full of goodness and so easy to make, it’s one obsession I can get on board with.

Make this granola with that last bit of pumpkin before all the peppermint and cranberry recipes start rolling in. Wee Hoo!

Pumpkin Pecan Granola
 
If making gluten-free make sure to use gluten-free certified oats.
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ⅔ cup maple syrup
  • ⅔ cup pumpkin puree
  • 4 cups rolled oats
  • 1 cup chopped pecans
  • 3 tablespoons sesame seeds
  • 1 cup dried cranberries
Instructions
  1. Stir together olive oil, salt, spices, maple syrup and pumpkin puree in a large bowl. Add oats, pecans and sesame seeds. Stir until evenly coated. Spread onto a baking sheet, allowing it to stay clumpy. Bake at 325°F for 35-45 minutes, stirring every 10-15 minutes, until mixture is dry and lightly browned. Stir in cranberries and let cool completely before storing in an airtight container for up to 2 weeks.

Adapted from Simple Bites. Originally from The Sprouted Kitchen.