Looking for the perfect topping for your yogurt in the fall and winter months? Look no further than this Pecan and Pumpkin Seed Granola! It is perfectly crunchy and slightly sweet.
Tips for making Pecan and Pumpkin Seed Granola {ingredient substitutions}
This recipe for Pecan and Pumpkin Seed Granola is super simple to make and store. Also, there are a few available ingredient substitutions. here are our tips for perfect granola:
- Be sure to line the baking sheet with parchment paper otherwise the honey will stick to your baking sheet.
- Let the granola cool completely before stirring it to get bigger chunks of granola.
- Allow the granola to cool completely before stirring in chocolate or putting into storage containers. This will ensure that the chocolate doesn’t melt and the granola stays extra crunchy.
- For a vegan granola, substitute the honey for maple syrup or agave syrup.
- For gluten-free granola, be sure to buy gluten-certified oats.
Storage and serving suggestions
This granola should be stored in an air tight container at room temperature. It will be fresh for at least two weeks when stored properly. We like to use mason jars or reusable plastic bags to store granola. Both can be found in our amazon shop!
Looking for some ideas on how to serve this granola? These are some of our favorite ways:
- On top of this Strawberry Smoothie Bowl
- In a both with milk
- Over warm oatmeal
- On a delicious Peanut Butter Banana Acai Bowl
- With yogurt and fresh fruit
- Sprinkle some over Pumpkin Pancakes
- Add some more nuts and pretzels to turn it into a trail mix
How do you serve your granola? Let us know in the comments!
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If you enjoyed this Pecan and Pumpkin Seed Granola be sure to try our Delicious Homemade Dark Chocolate and Coconut Granola and Healthy Apple Cinnamon Flax Seed Granola. For more breakfast ideas, try our Very Berry Blueberry Muffins, Strawberry Dark Chocolate Banana Muffins, Banana Scones, Lemon Poppy Seed Bread, Banana Walnut Chocolate Chip Baked Oatmeal, Simple White Chocolate Blackberry Scones, Chocolate Peanut Butter Protein Overnight Oats and Bacon and Cheese Quiche.
Pecan and Pumpkin Seed Granola
Looking for the perfect topping for your yogurt in the fall and winter months? Look no further than this Pecan and Pumpkin Seed Granola! It is perfectly crunchy and slightly sweet.
Ingredients
- 3 cups oats (old fashioned or quick oats)
- 1 tsp salt
- 1/3 cup coconut oil
- 1/2 cup honey, maple syrup or agave syrup
- 1 tsp vanilla
- 1 cup pecans, rough chopped
- 1/2 cup pumpkin seeds
- 1 cup chocolate chips, optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine oats, salt, melted coconut oil, honey (maple syrup or agave syrup) and vanilla. Mix well to coat all oats.
- Spread oats in an even layer on the baking sheet.
- Bake for 12 minutes.
- Remove from oven and stir in pecans and pumpkin seeds.
- Return to oven for 10-12 minutes or until evenly toasted.
- Remove from oven and allow to cool completely without stirring.
- Once completely cool, stir in chocolate chips.
Store in an air tight container for at least 10-14 days.
Notes
- Be sure to line the baking sheet with parchment paper otherwise the honey will stick to your baking sheet.
- Let the granola cool completely before stirring it to get bigger chunks of granola.
- Allow the granola to cool completely before stirring in chocolate or putting into storage containers. This will ensure that the chocolate doesn't melt and the granola stays extra crunchy.
- For a vegan granola, substitute the honey for maple syrup or agave syrup.
- For gluten-free granola, be sure to buy gluten-certified oats.
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Nutrition Information:
Yield: 12 Serving Size: 1/2 cupAmount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 198mgCarbohydrates: 39gFiber: 4gSugar: 22gProtein: 5g