Healthy Recipe Resource: Pumpkin-Pecan Granola

October 28, 2021
This granola makes for a nutritious and delicious breakfast, or a hearty snack for the fall season. 

This recipe is provided by the dietitians at Ascension St. Vincent’s Ministry in Birmingham, Alabama.
Makes about 18 servings (about a ¼ cup per serving)
Ingredients for cupcakes
  • 3 cups old-fashioned rolled oats
  • 1-¼ cups pecan halves
  • ⅓ cup raw, unsalted pepitas (pumpkinseed kernels)
  • ¾ teaspoon pumpkin pie spice 
  • ¼ teaspoon salt 
  • ⅓ cup canned pumpkin puree
  • ¼ cup canola oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
Equipment needs
  • 2 large rimmed baking sheets
  • Measuring cups and spoons
  • Large bowl
  • Whisk
  • Medium saucepan
  • Spatula
Instructions
  • Preheat oven to 350 degrees.
  • Combine oats, pecans, pepitas, pumpkin pie spice and salt in a large bowl.
  • Combine pumpkin puree, oil, maple syrup and vanilla in a saucepan, and cook, stirring constantly with a whisk, until smooth.
  • Pour pumpkin mixture over oat mixture, stirring well to coat. Spread evenly on 2 large rimmed baking sheets.
  • Bake 22 to 25 minutes, stirring and rotating pans after 12 minutes, or until toasted.
  • Let cool completely on baking sheets. (Granola will get crunchier as it cools.) Store in an airtight container for up to 1 week.

 

Nutrition (per serving, about a ¼ cup per serving)
  • 160 calories;
  • 11 grams or 0.38 oz. total fat; 
  • 1 gram or 0.04 oz. saturated fat; 
  • 3 grams or 0.11 oz. protein;
  • 14 grams or 0.5 oz. carbohydrate; 
  • 2 grams or 0.07 oz. fiber; 
  • 35 mg sodium