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Homemade Pumpkin Pecan Granola

Pumpkin Pecan Granola recipe | TeenieCakes.com

Granola can be such a versatile and healthful food. We’re layering this one up and setting up from my last posts to put some of these things all together to make breakfast, snacks, and desserts. Best of all, it’s homemade and you’ve added good ingredients to it.

This pumpkin pecan granola makes good use of the spiced pumpkin butter we made a couple days ago…

Pumpkin Pecan Granola recipe | TeenieCakes.com

This granola is quick to put together, bake it up, cool and store. I can shovel this stuff up with a spoon and eat as it is. It’s fantastic on yogurts, cereals and other spoon desserts.

I’ve used some of the spiced pumpkin butter made (and posted) a few days ago. It’s not overly “pumpkiny” and you’ll get a better subtle taste of the pumpkin flavors if you can keep some of the granola in chunks.

Dried cherries were used as an add-in after it’s been baked. If you have pumpkin seeds or sunflower seeds on hand, they’d would be a good addition or substitution for the pecans.

This is another make it ahead, use it for later or gift-it ideas.

Pumpkin Pecan Granola recipe | TeenieCakes.com

My next post will pull some of the last posts together to make a healthful snack/dessert/breakfast item. It’s something that a little goes a long way and you’ll feel good that you practically made it all from scratch!


This pumpkin pecan granola is quick to put together, bake it up, cool and store. You’ll get a better subtle taste of the pumpkin flavors if you can keep some of the granola in chunks.
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Pumpkin Pecan Granola | TeenieCakes.com
Pumpkin Pecan Granola

Makes about 4 to 4½ cups

Ingredients

3 cups old-fashioned oats
2 cups cups pecans, rough chopped or keep whole
3 tablespoons unsalted butter, melted
1/3 cup honey
½ cup spiced pumpkin butter (or other variety of pumpkin butter)
½ + 1/8 teaspoons sea salt or coarse salt

1/2 cup dried cherries

Directions

Preheat oven to 300°F. Line a large baking sheet with parchment paper or silicone mat.

In a large bowl, combine the oats, pecans, butter, honey, pumpkin butter and salt. Evenly distribute and coat well.

Transfer the mixture to a prepared baking sheet and spread it out in an even layer. Bake for 20 minutes then remove from oven and flip granola to bake the underside. Return to the oven for another 20 minutes (total baking time will be about 40 minutes).

Let the granola cool completely on the baking sheet. Add the dried cherries.

Store in an airtight container at room temperature for about 3 weeks.

Directions
  • For more pumpkin flavor add another ¼ cup with the mixture. You may need to adjust your baking time by 5 to 10 minutes.
  • To get a taste for more of that pumpkin butter flavor -AND- if you like your granola in small chunks, avoid breaking it up when you remove it from the oven. Allow to completely cool before moving or breaking it up to transfer to the airtight container.
  • No pecans or want to mix it up a bit, use unsalted pumpkin/pepita seeds.
October 12, 2013

Pumpkin Pecan Granola recipe | TeenieCakes.com

Reader Interactions

Comments

    • Cristina says

      Michelle – your ears must’ve been burning..been so thinking about you and visited your blog recently (down?) I’m going to email you…how have you been?

  12. Ash-foodfashionparty says

    :Love love home made granola and that is a perfect combination with pumpkin butter. I am going to make my pumpkin butter next week, I will try this one out with it. Thanks for the recipes and your pictures are so nice.

    • Cristina says

      Me too, Angie. I like the texture of homemade granola better too. Sometimes store bought is a bit dry and has a strange after-taste. Yes…homemade is best! 😉

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