- 3c old-fashioned rolled oats (certified gluten free oats, if needed)
- 1c pecans roughly chopped
- 1/2c raw pumpkin seeds (pepitas)
- 1/2c pumpkin puree (not pie filling)
- 1/2c pure maple syrup
- 3 Tbsp coconut oil, melted
- 1 Tbsp cinnamon
- 2 tsp vanilla
- 1/2 tsp salt
- In a large bowl, toss oats, pecans, and pumpkin seeds. In a small bowl, whisk together pumpkin, maple syrup, coconut oil, cinnamon, vanilla, and salt. Toss oat mixture with the pumpkin mixture until well coated.
- Spread granola out onto a parchment or silpat-lined baking sheet. Bake at 350 degrees for 20-30 minutes, or until golden. Stir every 8-10 minutes for even browning.
- Allow to cool completely before storing in an airtight container. Granola will keep about 1 week.
Serving Suggestions – As I mentioned above, this is great in so many ways. Enjoy a handful for a snack, mix it into a trail mix, or sprinkle it over smoothies, chia pudding, or yogurt. It’s delicious and adds such a great crunch!
Watch the Pecans. Ovens vary in temperature, and if you aren’t monitoring your oven temp with an oven thermometer, there’s a chance your oven will cook differently than mine. (I’ve used ovens that are 25-50 degrees above or below the temperature they’re set for, which can make a BIG difference in cooking.) If you get nervous about the pecans burning, you can add the pecans during the last 15 minutes of baking time. I’ve never had a problem with burning pecans, but be sure to keep an eye on them in case.
A Slick Trick for Nonstick. When making granola, I prefer to line my baking sheet with parchment paper or a nonstick silicone baking mat. (The baking mats are reusable and great for cookies, bars, and sheet cakes, too!) This will keep your granola from burning or sticking, and will help you as you stir the granola to promote even browning.
How to Store Your Granola. One VERY important thing with homemade granola is that it needs to be COMPLETELY cool before you store it. If it’s not, it’ll trap moisture (ew, I know) and will turn soggy. If you let it completely cool, you’ll be able to assess if it’s truly cooked through and dry. If you find it’s not, you can pop it back in a 325 degree oven for about 5 minutes at a time until it’s done. When it’s all cooled and dry, transfer it to an airtight container, jar, or bag and store in a cool, dry place (like the pantry). It’ll keep for 1-2 weeks.
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Keywords: granola, gluten free granola, pumpkin granola, pumpkin pecan granola, maple pumpkin pecan granola, vegan, vegetarian, meal prep, breakfast