Welcome friends to this edition of Feature Fridays! Today, I thought it would be fun to feature a recipe to celebrate the autumn season and one that would start your day off to take in all that Fall has to offer. Enter my favorite homemade granola, Pumpkin Pecan Pie Granola. I could live on this stuff! Seriously.
This recipe for Pumpkin Pecan Pie Granola was created a year ago 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, Pumpkin Pecan Pie Granola. When I ran out, I wanted more! I knew I had to “cave to the crave” for some serious pumpkin granola…even though it was April!
As I scanned the pantry, my eyes immediately 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 Pumpkin Pecan Pie 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 Pumpkin Pecan Pie Granola as soon as humanly possible. You owe it to yourself, your friends and family. They will love you for it and sing your high 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.
Our Pumpkin Pecan Pie Granola makes an impressive and thoughtful holiday gift from the kitchen, too. Package the granola in a jar and tie on a homespun label with baker’s twine, jute string or 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 for breakfast. 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!
What makes our Pumpkin Pecan Pie Granola with Coconut & Cranberries wicked good? Our recipe is unique because it calls for a special pumpkin butter, Pecan Pumpkin Butter by Muirhead. Rich and full of pumpkin pie flavor, Pecan Pumpkin Butter by Muirhead, provides incomparable depth of flavor over canned pumpkin puree creating the most satisfying pumpkin granola you will ever eat.
In addition, we use coconut oil versus vegetable oil and sweeten our granola with both brown cane sugar and pure maple syrup bringing out the very best of Fall flavors. With the addition of ample coconut flakes, nutrient-rich seeds and nuts (pepitas, sunflower seeds, almonds and pecans), the right amount of spices, chewy-fruity plump dried cranberries and gluten-free Crispy Brown Rice Cereal by Attune Foods, providing some extra crunch, this pumpkin granola has it all. Plus, using all-natural ingredients is always an added bonus.
Yes, our Pumpkin Pecan Pie Granola is truly wicked good!
There is truly something comforting about Pumpkin Pecan Pie Granola with Coconut & Dried Cranberries when autumn rolls around. It is the ideal breakfast treat during the autumn and winter holiday season. Just try it. You’ll see!
Below is a Pinterest-friendly sized image to pin at Pinterest!
Our Pumpkin Pecan Pie Granola is unique because it calls for a special pumpkin butter, Pecan Pumpkin Butter by Muirhead. Rich and full of pumpkin pie flavor, ample amounts of coconut, nutrient-rich seeds and nuts, the right amount of spices, chewy-fruity plump dried cranberries and crisp rice cereal, providing extra crunch, this pumpkin granola has it all.
- 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
- ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using 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) crisp rice cereal, such as Kellogg's® Rice Krispies
- 1 cup (85 grams) sliced almonds
- 1 cup (110 grams) coarse-fine chopped pecans
- 1 cup (120 grams) dried cranberries (or favorite dried fruit)
Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.
Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.
Tips:For Gluten-Free Option: Use certified gluten-free old-fashioned rolled oats, such as Bob’s Red Mill® instead of old-fashioned oats by Quaker® and Organic Gluten-free Crispy Brown Rice Cereal, such as Erewhon® by Attune Foods, instead of Kellogg's® Rice Krispies cereal. Can be made 1 week in advance. If you do not have coconut oil on hand, use light olive oil. If substituting regular or homemade pumpkin butter, because it may be more moist than the very thick Pecan Pumpkin Butter by Muirhead, additional baking time may be required to ensure crispy (versus "sticky") granola. Be sure to spread the granola out into a thin layer for even and thorough baking. If necessary, use two (2) separate baking sheets to achieve this. Serving Suggestion: Try this granola with almond milk. For guests, offer almond milk in addition to dairy milk. Play with Your Food: Mix it up! Try adding sesame seeds and/or flax seeds. Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.