Pumpkin Pie Granola

Pecan meets pumpkin in this slightly sweet, totally crunchy, and super chunky pumpkin pie granola. It’s the ultimate autumn snack, breakfast, or dessert. All you need is 1 bowl and about 30 minutes to whip up it up.

Oat yogurt in an orange bowl topped with pumpkin pie granola and a jar of spilled pumpkin pie granola in the background.

So let’s talk about what you’re going to need to make this amazing pumpkin pie granola. What makes this granola special is the use of pecan butter. Have you ever tried pecan butter? If not you’re going to be hooked after this recipe. You have been warned…

Close up of a sheet pan full of pumpkin pie granola.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 1/2 cups of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge).

So here we go…Dump those lovely little raw pecans into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there!
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and pour it over the mixed dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

A jar of pumpkin pie granola with oat yogurt in an orange bowl topped with pumpkin pie granola in the background.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks.

So there you have it! I hope that you have found this post informational. And when you make this granola it’s going to be perfect. I hope that you all enjoy my Pumpkin Pie Granola and as always, please share your thoughts in the comments below.

Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

Pecans- thiamine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

you might also enjoy

Pumpkin Pie Granola

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: easy, granola, pecan butter, pecans, pumpkin, pumpkin pie spice, quick, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup pecan pieces
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt

Wet Ingredients

  • cup pecan butter
  • ¼ cup coconut oil, melted
  • ¼ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients. Add wet ingredients. Stir well to combine.
  • Evenly press granola onto parchment paper. About ¼ inch thick.
  • Bake for 25 minutes until fregrant and slightly browned but not burned. Do not stir granola or shake the pan.
  • Once completely cooled, break granola into large chunks.
  • Store in an airtight container at room temperature.
Please follow and like me:

Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in less than 30 minutes and with less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.

Close up of bowl filled with chunky peanut butter granola

Ryan came home this week after being gone for 6 months so I decided to make him a welcome home present. He absolutely LOVES this chunky peanut butter granola and I absolutely LOVE how easy it is to prepare.

Made with pantry staple ingredients this quick and easy granola recipe is sure to be gone faster than it will take you to make. Don’t worry, the recipe is easy enough to double. Or triple…

Peanut Butter Granola Variations

One thing I love about this granola is its versatility. Allergic to peanuts? Easily substitute the peanuts and peanut butter for a different nut and nut butter. There’s a wide variety of nut butters available now (my newest obsession is cashew butter).

Or if all nuts are a no go for you, try seeds. Sunflower seed butter and tahini (sesame seed butter) are great options for those of you who are nut free. You could even leave out the whole nuts or seeds and substitute with an additional 1/2 cup of oats.

Just as a side note: No matter what type of nut or seed butter you use, aim for one that has little to no other ingredients besides the nut or seed being creamed. Added salt, sugar and oils can affect the flavor and texture of you finished granola.

Another tip is to be sure that when you press the prepared granola onto the baking sheet there are no “holes” in the granola. You want a uniform thickness and evenly spread granola. This will ensure that, once cooked and broken apart, the granola is evenly cooked and super chunky. I don’t know about you, but chunky granola is the best in my opinion!

Ingredient Health Benefits

Cinnamon: source of manganese, iron, calcium, and fiber

Oats: Vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Peanuts: high in antioxidants (especially when roasted)

Close up of peanut crumbles from chunky peanut butter granola recipe

Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in 30 minutes and from less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Cuisine: Gluten-Free, Refined Sugar-free, Vegan
Keyword: chia seeds, easy, granola, peanut butter, peanuts, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ½ cup shelled, roasted, unsalted peanuts
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted peanut butter
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients.
  • In a small bowl, combine wet ingredients.
  • Pour wet ingredients over dry ingredients and stir well to incorporate.
  • Evenly press granola onto parchment paper. About ¼ of an inch thick.
  • Bake for 20-25 mintues until fregrant and browned but not burned. Do not stir granola or shake the pan!
  • Once completely cool break granola into chunks.
  • Store in an airtight container at room temperature.

Notes

Recipe adapted from Erin Lives Whole 
Please follow and like me: