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Recipe: Pumpkin Pecan Granola

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Hello everyone,

I hope your Monday is going wonderfully!  Since it’s November, I think it’s safe to say that Autumn is officially here and in full swing.  I don’t know about where you are, but in OKC the leaves are all sorts of pretty shades of yellow and orange and red and plum and awesome.  Sometimes I can’t help but squeal with delight while I’m driving past them.

Aside from leaves changing, one of my favorite things about Fall (and cold weather in general) is the allowance of pumpkin in any and every recipe!  Case and point: Pumpkin Pecan Granola.  Most people look at me like I’m some sort of wonder woman for making my own breakfast granola, but in reality, it’s one of the easiest things there is to make.  For me, the only difficult part is not letting it burn in the oven (also, it’s torture to have the fragrance of pumpkin deliciousness floating around your house while it’s cooking…seriously).

This recipe is adapted from The Sprouted Kitchen Cookbook by Sara and Hugh Forte.  They have a blog too, which is a delight to look at and has my mouth watering often.  I have read this cookbook over and over (is that weird?) since I got it for Christmas last year (thanks Pam!), and it is easily one of my favorites!  This granola is almost exactly how Sara makes it in the book, except I made it simpler and doubled the recipe.

Here are all the ingredients!  Everything is measured out here except the wet ingredients, so don’t be afraid of the olive oil.  I promise you can’t taste it.

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Mason jars are saviors in our kitchen.  I found it much more cost effective (as it usually is) to buy pumpkin puree in bulk and save it in a jar to use in small doses.  That way I don’t have to use up one of our tupperware containers or eat all of the puree at once.  It’s wonderful…it’s also much prettier.

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Ok, so here we go: while your oven is preheating (see full recipe below), you mix together the wet ingredients, then add the oats, then add the pecans.

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Mix well, and that’s it!  Well except for the baking part, but that’s all the oven’s job, not yours.  Spread the mixture evenly on one to two cookie sheets (depending on how much you make…remember, I doubled the recipe) and bake in the preheated oven for 30-45 minutes.  Don’t forget to stir the granola a few times while it cooks!

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That’s really it!  The reason why I make extra of this recipe is because it gets eaten quickly in our house.  I enjoy it with soy milk as my breakfast in the mornings, but it also makes a great snack or party treat if that’s what you’re looking for.  However you eat this granola, I hope it inspires a cozy moment in your day!

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I hope you enjoyed my first recipe post ever!  What do you think, will you try to make this granola?  I hope so–it’s too good to miss out on!

His Truly,

Mary O.

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