Once again, sorry Lexi and I haven’t been as consistent with our posts on the blog recently. We’ve been traveling pretty frequently, and just got back from Amsterdam yesterday (which was an amazing trip). This morning, I decided to cook a giant batch of granola – one of my absolute favorite breakfast foods. And because Thanksgiving is right around the corner, why not make a pumpkin and pecan pie granola? It’s allllmost like having the real thing for breakfast, but way healthier.
I’ve been on a huge breakfast kick lately – hence the two breakfast posts in a row. Part of that has to do with the fact that it gets dark in Germany between 4-5 p.m. (?!?!?) and so we have to cook and photograph for the blog in the morning/early afternoon while we still have natural light. #bloggerproblems
Granola is definitely my go-to breakfast food. And/or snack. I normally eat it over plain, nonfat Greek yogurt, and depending on the flavor, will add some fresh fruit and a drizzle of honey. However, some store-bought granola can be high in sugar and calories, so making your own is a great way to control your sugar intake, etc. – plus, homemade granola is incredibly easy and this one makes your house smell like Thanksgiving. It’s a win-win.
This recipe is adapted from Minimalist Baker, and it’s my new favorite granola (I might be eating it straight from the jar as I type this). This is also a great holiday gift for friends, hostesses, etc. Put it in mason jars, tie a recipe card around it, and voila, you’re everyone’s favorite friend.
- 3 cups rolled oats
- 1 1/4 cups raw, unsalted pecans
- 3 Tbsp sugar
- 1/4 tsp. sea salt
- 3/4 tsp. pumpkin pie spice
- 1/4 cup coconut oil (can use olive oil)
- 1/3 cup agave (can use pure maple syrup or honey)
- 1/3 cup pupmkin puree
- Preheat the oven to 340 degrees.
- In a large bowl, mix the oats, nuts, spices, sugar, and salt.
- In a small sauce pan over medium-low heat, whisk together the coconut oil, agave, and pumpkin puree.
- Pour over the dry ingredients and quickly stir with a wooden spoon.
- Spread mixture on two baking sheets, and bake for 23-30 minutes, rotating the pan halfway through. (To get the clusters, don't stir the granola while it's cooking - just rotate the pan)
- Once the granola is golden-brown (23 minutes for me), remove from oven and let cool completely. It will crisp as it cools.
- Transfer to an airtight container - will keep for a couple of weeks.
- Feel free to add additional nuts, seeds, spices to this granola recipe to give it more substance! If you want a looser granola, stir halfway through instead of rotating the pan.