Pumpkin Pecan Granola Recipe
If you’re a granola lover like we ALL are, you’re going to want to try this yummy pumpkin pecan granola recipe this fall season!
It’s crunchy, full of pumpkin and fall flavors and a granola recipe that couldn’t be any easier to make!
I was in the grocery store getting some bulk food the other day and couldn’t believe the price of granolas by the pound. They all looked so yummy, but I know how much cheaper I can make them at home. Granola recipes are one of the easiest recipes to make. . . . seriously, you just mix some ingredients together, dump it on a pan, then let it bake. I don’t even stir it, so once it’s in the oven, you don’t have to do anything else. After a few hours, you have a large batch of granola that didn’t even cost much to make! This yummy pumpkin pecan granola recipe is one that I will be making many times during this fall season. It’s just irresistible!
PUMPKIN PECAN GRANOLA
SO HERE’S THE BASICS OF MAKING GRANOLA. . .
Start by mixing your dry ingredients together.
Whisk the wet ingredients together until smooth.
Pour the wet ingredients over the dry and mix until combined.
Dump onto 2 cookie sheets and bake on a low temp for several hours.
(Scroll down for the recipe)
THIS is our favorite baking sheet. We couldn’t be happier with it!
This commercial “half-sheet” by Nordic Ware is made from natural aluminum, which means it won’t rust. And this plastic lid (you can buy separately) is a great add-on. It’s the best when we make our sheetcakes and need an easy way to cover it without messing up the cake!
READY TO TRY THIS GRANOLA?!
- 3 1/2 cups old-fashioned oats
- 3 1/2 cups quick oats
- 3 cups pecan pieces
- 1- 1/2 cups brown sugar *
- 1/2 cup canola oil
- 3/4 cup canned pumpkin
- 3 Tablespoons pumpkin pie spice
- 1 Tablespoon vanilla extract *
- 1/2 Tablespoon salt
- 1/2 cup boiling water
- In a large mixing bowl, combine old-fashioned oats, quick oats and brown sugar. Mix.
- In a small mixing bowl, combine oil, pumpkin, pumpkin pie spice, vanilla extract, and salt. Slowly whisk in the boiling water.
- Whisk until smooth.
- Pour the pumpkin mixture over the oats / brown sugar mix.
- Mix completely until all is combined.
- Spread it onto 2 baking sheets.
- Bake it at 250° for 3 hours. (I don't stir it at all since I prefer large clumps of granola; I just rotate pans every 30-40 minutes.)
- Let cool before transferring to a storage container.
*I prefer to use just 1 cup of brown sugar and then put a little maple syrup over my bowl of granola for a bit more sweetness.
*Try it with maple extract!
This granola stays fresh for so long, and it is certainly worth a little extra time one day to make enough breakfast for dozens of days! We love having this breakfast option for those days we need a quick and filling breakfast.
My *favorite* storage containers are the OXO Good Grips POP containers — for one thing, they seal super-tight and keep everything fresh. Another thing that I love about them is that the tops can’t fall off! That top “POP” seal-lock is amazing! They sell them as a 10-container value set making it so nice for pantry organization! They are also sold individually in various sizes.
MORE YUMMY GRANOLA RECIPES TO TRY!