This morning I went out for a run, and my first thought when I stepped outside was “It feels chilly out”!!!! I practically jumped for joy. There is a warmth in my heart that can only be described as fall, and I don’t intend to stop sharing my love about it any time soon. Forgive me?
Of course I needed a special fall granola. Okay, that’s a lie. I made this in, like, April and thought I should probably wait until fall to post it. I do promise not to post exclusively pumpkin recipes for the next 3 months, but I can’t promise that there won’t be a whole lot of ’em. 😉
This granola just has a *hint* of pumpkin, so if you’re not as obsessed with the flavor as I am (ummm, WHY NOT), I think there’s a good chance you’ll still enjoy it! Lots of crunchy pecans, a hint of spice, big granola clusters, and soft, sweet dried cranberries. This granola just screams fall, and the flavors complement each other perfectly.
Warm and cozy pumpkin spice granola with pecans and dried cranberries is the perfect way to add some fall flavor to your breakfast every morning!
Ingredients
- 5 cups rolled oats (use gluten-free if applicable)
- 3 cups pecans, coarsely chopped
- 2/3 cups almonds, coarsely chopped
- 1/3 cup milled flax seed
- 1 tbsp pumpkin pie spice
- heavy pinch sea salt
- 3/4 cup pumpkin puree
- 2/3 cup pure maple syrup
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- 2 cups dried cranberries
Instructions
- Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
- In a very large bowl, mix together the oats, nuts, flax seed, pumpkin pie spice and salt.
- In a small saucepan, warm the pumpkin puree, maple syrup, coconut oil, and vanilla extract until well combined, whisking constantly.
- Add the pumpkin mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
- Bake until browned and crispy, about 1 hour. Lightly toss granola half way through.
- Cool completely. Add cranberries and gently toss to combine. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!
Reminder to self: Pick up more pecans to make this granola!
faaaaaaaantastic! can you send me a jar? 😉
Im mostly mainly SHOCKED I have all all all the ingredients here already.
It’s a sign.
I would totally sprinkle this on my greek yogurt . . . . no wait, looks so good it’s just going straight in my mouth!
I love granola yet I never buy or make it lol
MMM, yummy! And I don’t mind if you post a lot of pumpkin recipes!
It is chilly here in the mornings and evenings too, I haven’t done an early morning run yet but I know it will be chilly once I do!
OMG! I am ABSOLUTELY going to make this!!! I wish that I saw the recipe before I did my post on pumpkin recipes today. 🙁
yuuuummmmmmmmmmmmmm
Putting it on the list of things to do this weekend! Thanks for the awesome recipe, as always!
I’m looking for a new granola recipe since (believe it or not) I’m getting a little sick of coconut granola. This one looks like everything I love in a granola- healthy and delicious! Pinned!
Isn’t it such perfect running weather?! Need to make this, too!!
I think this may be the most fabulous granola recipe I’ve ever seen. Pinning!
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