I wanted to get this post up as soon as possible so I had to look and see what I had in my pantry and I settled on Terri’s recipe for Pumpkin Pie Granola. I was actually looking for a new granola recipe over the last couple of weeks and this one did not disappoint. I omitted the shredded coconut in Terri’s recipe but kept everything else the same. It was the perfect addition to a bowl of vanilla bean Greek yogurt. I’ll need to hide the container from my daughter – she’ll eat the entire thing if I don’t!
Make sure to stop by Terri’s site and give her some love. I know I’ll be making her Cinnamon Roll cake sometime this holiday season! She also has a pumpkin version too!
5 cups old fashioned oats
1 1/2 cups pecans, chopped
3/4 cup light brown sugar3/4 cup pumpkin puree
1/3 cup honey
1/4 cup canola oil
2 tsp pumpkin pie spice1 1/2 tsp vanilla extract
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.In a large bowl, mix together the oats and pecans. In a small bowl, add the remaining ingredients. Stir until smooth. Add the wet ingredients to the oats and mix until all the oats are well coated. Pour the granola onto the prepared baking sheet. Spread the granola in the pan.
Bake for 15 minutes. With a wide spatula, mix the granola. Bake for another 15 minutes and then stir the granola. Bake for 15 minutes more. At this point, check the dryness of the granola. If it’s dry, remove from oven and let cool. If the granola still feels moist, bake for another 10 minutes.Allow the granola to completely cool before adding in any dried fruit or chocolate chips.