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To make Maple Pecan Pumpkin Granola, gather these ingredients: - 3 cups rolled oats - 1 cup pecans, roughly chopped - 1/2 cup pumpkin seeds - 1/2 cup unsweetened shredded coconut - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 cup olive oil or coconut oil - 1/2 cup pure maple syrup - 1 cup pumpkin puree - 1/2 cup dried cranberries or raisins These ingredients create a tasty mix. The oats give a good base. Pecans add crunch, and pumpkin seeds boost nutrition. The spices bring warmth and flavor. You can easily swap some ingredients. For a nut-free version, use sunflower seeds instead of pecans. If you want a different sweetener, try honey instead of maple syrup. Coconut oil is great, but olive oil works too. For the dried fruit, feel free to use chopped dates or apricots. This granola packs a punch of nutrition. Each serving is rich in fiber from oats and seeds. Pecans provide healthy fats, which support heart health. Pumpkin puree adds vitamins A and C, boosting your immune system. Coconut brings healthy fats, too. Dried cranberries add antioxidants. Overall, this granola is a great choice for a healthy breakfast or snack. Start by gathering all your ingredients. You need: - 3 cups rolled oats - 1 cup pecans, roughly chopped - 1/2 cup pumpkin seeds - 1/2 cup unsweetened shredded coconut - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 cup olive oil or coconut oil - 1/2 cup pure maple syrup - 1 cup pumpkin puree - 1/2 cup dried cranberries or raisins First, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a big bowl, mix the rolled oats, chopped pecans, pumpkin seeds, shredded coconut, salt, cinnamon, and nutmeg. Make sure everything is well combined. In another bowl, whisk the olive oil or coconut oil, maple syrup, and pumpkin puree together. You want this mix to be smooth. Pour this wet mixture over the dry ingredients. Stir well so that all the oats and nuts get coated. Spread the granola mixture in an even layer on the lined baking sheet. This step helps it bake evenly. Bake in the preheated oven for 25-30 minutes. Stir the granola halfway through baking. This step ensures even browning. Keep an eye on it to stop burning. The granola should turn golden brown and crispy. You’ll know the granola is ready when it is golden and smells amazing. Let it cool completely on the baking sheet. It will get crunchier as it cools. Once cooled, mix in the dried cranberries or raisins. Store the granola in an airtight container. It lasts for up to two weeks. Enjoy your tasty Maple Pecan Pumpkin Granola! When making granola, avoid using too much oil. It can make your granola soggy. Also, don’t skip the stirring step. Stirring helps the granola bake evenly. Another mistake is not watching the time. It can burn quickly if you leave it too long. Finally, make sure to cool it fully. Cooling makes it crunchy, which is what we want. For the best flavor, use fresh spices. Ground cinnamon and nutmeg enhance the taste. Toast your nuts slightly before mixing them in. This adds depth to the flavor. Keep an eye on the oven. You want a golden brown color, not burnt. Once baked, let it cool completely. This step is key for that perfect crunch. I love serving this granola with yogurt. It adds creaminess to each bite. You can also sprinkle it over oatmeal for extra texture. Try it with milk or a milk alternative too. This granola works great as a snack on its own. You can even use it to top fruit salad for a twist. {{image_2}} You can change the granola's taste by swapping ingredients. Try using walnuts instead of pecans for a different nutty flavor. If you want a crunch, add sliced almonds or hazelnuts. For sweetness, use honey instead of maple syrup. You can also replace pumpkin seeds with sunflower seeds for a new twist. Each swap brings unique flavors to your granola. As seasons change, so can your granola! In fall, add ginger or allspice for a warm taste. During winter, try a dash of cloves or cardamom. For a spring or summer vibe, mix in some dried fruits like apricots or cherries. You can even add citrus zest for brightness. These seasonal changes keep your granola exciting all year long. Making this granola vegan is easy! Just ensure your maple syrup is pure and use coconut oil. For a gluten-free option, use certified gluten-free oats. This way, everyone can enjoy the tasty crunch of your granola. Feel free to mix in gluten-free grains like puffed quinoa or rice for added texture. These adaptations make your Maple Pecan Pumpkin Granola fit for all diets. To keep your granola fresh, store it in an airtight container. Glass jars or plastic bins work great. Place it in a cool, dry spot. Avoid areas near heat or moisture. This helps to keep the granola crunchy and tasty. Homemade granola can last up to two weeks when stored properly. After that, it may lose its crunch. Always check for any signs of spoilage, like off smells or mold. If you notice these, toss it out. Yes, you can freeze Maple Pecan Pumpkin Granola. Place it in a freezer-safe bag or container. It can last up to three months in the freezer. When you want to eat it, just thaw it in the fridge or on the counter. This method keeps it fresh for longer. To make this granola, you need rolled oats, pecans, pumpkin seeds, and coconut. Start by mixing these in a bowl. Add salt, cinnamon, and nutmeg. In another bowl, mix olive oil, maple syrup, and pumpkin puree. Pour this over the dry mix and stir well. Spread it on a baking sheet and bake at 350°F for 25-30 minutes. Stir halfway through to ensure even baking. Once golden, let it cool before adding dried fruits. Homemade granola is tasty and packed with nutrients. It often has less sugar than store-bought types. You control the ingredients, making it healthier. Oats provide fiber, which is great for digestion. Nuts and seeds add protein and healthy fats. Pumpkin puree gives vitamins like A and C, while dried fruits supply antioxidants. This granola can boost energy and keep you full longer. You can find pre-made granola in many grocery stores. Look in the cereal aisle or health food section. Online retailers also sell various brands. Be sure to check the ingredients list for added sugars and preservatives. If you prefer a fresher option, local farmers' markets may offer homemade granola too. You’ve learned how to make Maple Pecan Pumpkin Granola step by step. We explored key ingredients, common mistakes, and tips for great flavor. You can adapt this recipe for different diets or seasonal tastes. Remember to store it properly for freshness. Enjoy the crunchy, sweet goodness in your meals or snacks. Making granola at home gives you control over flavors and ingredients. Try it, and you will love the results!

Maple Pecan Pumpkin Granola

Experience the perfect blend of flavors with this Maple Pecan Pumpkin Granola recipe! Packed with wholesome ingredients like oats, pecans, and pumpkin puree, it's a delightful and healthy snack for any time of day. Discover how easy it is to make your own delicious granola that's sure to impress.
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Ingredients
  

3 cups rolled oats

1 cup pecans, roughly chopped

1/2 cup pumpkin seeds

1/2 cup unsweetened shredded coconut

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup olive oil or coconut oil

1/2 cup pure maple syrup

1 cup pumpkin puree

1/2 cup dried cranberries or raisins

Instructions
 

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, shredded coconut, salt, cinnamon, and nutmeg. Mix until well combined.

      In a separate bowl, whisk together the olive oil (or coconut oil), maple syrup, and pumpkin puree until smooth.

        Pour the wet mixture over the dry ingredients and stir until the oats and nuts are evenly coated.

          Spread the granola mixture in an even layer on the prepared baking sheet.

            Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crispy. Keep an eye on it to prevent burning.

              Remove from the oven and let it cool completely on the baking sheet; it will become crunchier as it cools.

                Once cooled, mix in the dried cranberries or raisins.

                  Store the granola in an airtight container for up to two weeks.

                    Prep Time: 10 min | Total Time: 45 min | Servings: 8