This recipe for Pecan Pumpkin Spice Granola was created last April following the Nourished Food Blogger Conference in Chicago, Illinois. All in attendance received a gift bag brimming over with gluten-free goodness. And, Attune Foods was one of the most generous sponsors. In each gift bag, we received a jumbo box of their fabulous certified gluten-free and organic Erewhon Crispy Brown Rice Cereal. Also, another generous sponsor supplied us with small bags of gluten-free granola, Purely Elizabeth.
It was the magnificent flavor of the Purely Elizabeth Pumpkin Fig Granola that inspired me to create my own pumpkin granola. When I ran out, I wanted more! I knew I had to “cave to the crave”. As I scanned my pantry, my eyes caught the last jar of Pecan Pumpkin Butter by Muirhead leftover from the holiday season. (Truly, I have an obsession with this stuff that is seasonally available at Williams-Sonoma. I am constantly dreaming up new concoctions featuring this exquisite pumpkin butter! Obsessed is an understatement.) I scrounged around in the pantry to find everything I needed. Surprisingly, I even had pepitas (pumpkin seeds) and sunflower seeds on hand. It was kismet. Right away, I got busy in “the lab”.
What resulted from my experimentation was a Pecan Pumpkin Spice Granola with Coconut & Cranberries that far exceeded my expectations. Not only did the Pecan Pumpkin Butter serve this granola well, it was the surprise addition of the gluten-free Erewhon Crispy Brown Rice Cereal by Attune Foods that added that light but extra crunch that was so satisfying. I was smitten!
If you are looking for a pumpkin granola that will knock your socks off, do yourself a favor and make this Pecan Pumpkin Spice Granola as soon as humanly possible. You owe it to yourself, your friends and family. They will love you for it and sing your praises!
Oh, and don’t worry. You can make this granola with your favorite pumpkin butter as well. To jack up the pecan flavor, you can always add more pecans and a bit less almonds. This special pumpkin granola makes an impressive and thoughtful holiday gift from the kitchen. Package the granola in a jar and tie on a homespun label with raffia ribbon and fashion a bow. So simple! Your thoughtfulness will be appreciated. Also, during the holiday season, granola is fabulous to have on hand to serve houseguests. They will appreciate their hosts immensely. Try serving this granola with a choice of chilled whole milk or almond milk. I love mine with almond milk!
There is truly something comforting about Pecan Pumpkin Spice Granola with Cranberries when autumn rolls around. It is the ideal breakfast treat during the autumn and winter holiday season. Just try it. You’ll see!
- 3½ cups (350 grams) certified gluten-free old-fashioned rolled oats, such as Bob’s Red Mill®
- ½ cup (35 grams) unsweetened coconut flakes (can use ¾ cup if not using any pumpkin seeds)
- ½ cup (40 grams) unsweetened shredded coconut
- ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
- ½ cup (100 grams) firmly packed organic light brown cane sugar
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) organic virgin coconut oil
- ¼ cup pure maple syrup or honey (or blend of both)
- ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead
- 1 teaspoon pure vanilla extract
- 1½ cups (50 grams) organic gluten-free crispy brown rice cereal, such as Erewhon® by Attune Foods
- 1 cup (85 grams) sliced almonds
- 1 cup (110 grams) coarse-fine chopped pecans
- 1 cup (120 grams) dried cranberries (or favorite dried fruit)
TIPS: Can be made 1 week in advance. If you do not have coconut oil on hand, use light olive oil.
SERVING SUGGESTION: Once again, I like mine with chilled almond milk!
PLAY WITH YOUR FOOD: Mix it up! Try adding sesame seeds and/or flax seeds.