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Tuesday, November 6, 2012

Pumpkin Pecan Granola

How could I have forgotten to share this recipe?

Last year I made this pumpkin pecan granola by the truck load. This year, not so much since this isn't apart of my raw foods lifestyle. But last year? Ummmm.... I stuffed pre-portioned baggies in my purse to take with me to work. I handed them out at my Weight Watchers meetings like I was the Great Granola Pusher. Practically every weekend I was making a batch. Yet I never shared the recipe with you.

My apologies.

Reasons why I loved this so much last year? It tasted like fall. It was crunchy and clustery - the way I like my granola. It had pecans in it, and I love pecans. It wasn't oily. It was low in fat and high in nutrition. It had pumpkin in it. It had pumpkin in it. And it had pumpkin in it.

I suggest getting some snack size baggies and pre-portioning the granola out otherwise you'll keep reaching for more and more and not realize that you've had too many servings. I took the oatmeal containers, wrapped them in pretty wrapping paper, and then store the baggies in there. Try sprinkling 1/4 cup (half portion) of the granola over some vanilla yogurt mixed with canned pumpkin and some cinnamon. YUM!

Pumpkin Pecan Granola
Recipe adapted from The Pastry Affair

3/4 cup pumpkin puree
2 tsps pumpkin pie spice
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup real maple syrup
1 teaspoon vanilla extract
2 cups old fashioned oats
2 cups quick cooking oats
1/2 cup pecans
1 cup puffed wheat
3/4 cup dried cranberries
1/2 cup raisins

Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.

In a large bowl, mix together the pumpkin puree, pumpkin pie spice, salt, brown sugar, maple syrup, and vanilla extract until smooth.

Add the oats, pecans, and puffed wheat, and stir until everything is coated and you have a moist mixture.

Spread the granola mixture on to the parchment lined baking sheet. I like to leave small clusters of the mix. Those are my favorite parts of granola.

Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Cool completely on the pan. Scatter the dried cranberries and raisins on top of the granola, toss, and then store the cooled granola in an air tight container.

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Servings 14 | Serving Size: 2 oz (or a scant 1/2 cup)
Calories: 165 | Fat: 4.1 | Carbs: 30 | Fiber: 3 | Protein: 3

{4 WW Points+}


  1. I made Pastry Affair's pumpkin granola recipe a couple weeks ago too! I love your changes that lightened it up - I'm going to have to try them myself next time!

    1. I loved her version, but decided to simplify the spices and add the puffed to wheat makes it feel more "cerealy" to me. Plus the quick oats seem to help it clump better. And I love clumpy granola. Thanks for visiting!

  2. ooh, yummy--and I love the pumpkin spice and maple in this!!



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