Pumpkin Granola with Pecans & Maple
Pumpkin, pecans and maple syrup turn rolled oats into crisp autumn breakfast clusters.
Cooking time ≈ 2 h
Estimated nutrition · Per serving
≈ 180 kcal · Protein 4 g · Carbs 19 g · Fat 10 g
Ingredients
- Dry ingredients:
- 300 g rolled oats (old-fashioned oats)
- 100 g pecans, roughly chopped
- 50 g pumpkin seeds
- 30 g shredded coconut (optional)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- Wet ingredients:
- 100 g pumpkin purée
- 80 g maple syrup
- 50 g melted butter
- 1 tsp vanilla extract
- Optional additions:
- 50–70 g dried cranberries
- Flaky sea salt
Method
- Heat a conventional oven to 160°C / 320°F and line a baking tray. Combine all dry ingredients in one bowl.
- Whisk pumpkin purée, maple syrup, melted butter and vanilla separately, then coat the oat mixture thoroughly.
- Press into a firm 1–1.5 cm layer. Bake 25 minutes, turn in large pieces and bake another 15–20 minutes. If still moist, dry for 10–15 minutes at 50–100°C.
- Cool untouched on the tray for 45–60 minutes. Break into clusters, add optional cranberries and flaky salt, and keep in an airtight jar in a cool, dry place.