Does the internet really need another granola recipe? Honestly, yes! This is why:
After trying so many granola recipes over the years, none of them really turned out the way I wanted them to. I like my granola to be packed with flavor, have some clusters, made with simple pantry staples, AND it should be quick to make. Not needy at all, right? Well, I’d say I was very needy because I just couldn’t find THE recipe. So I played around in my kitchen like I always do and one night I unintentionally made my perfect batch. When I went to re-test my recipe a few days later, I didn’t even change one component because it was spot on, which for the record, never happens when I recipe test.
So yes! The internet really does need another granola recipe because I’m sure there are a few of you out there that share my strict granola criteria. Even if you have no expectations with granola, I hope you give this recipe a try because it is so easy to put together, there isn’t even any chopping involved, and it truly makes your home smell like the coziest place to be.
I love enjoying this granola with some yogurt and fruit, topping it on chia pudding or overnight oats, or simply eating it plain as a snack. Plus, this granola is packed with healthy fats from the olive oil, pecans, and pumpkin seeds, which helps make this granola extra satiating.
I’d love to hear what you think and your favorite ways you’ll be enjoying this Spiced Pecan & Pumpkin Seed Granola – Share in the comments below or tag me on Instagram at @alittledough.eats !
Spiced Pecan & Pumpkin Seed Granola
(4 servings, vegan, vegetarian, gluten-free, dairy-free, refined sugar free)
- 1/2 cup oats (sub oat flour)
- 1/2 tsp cinnamon powder
- 1/4 tsp clove powder
- 1/4 tsp ginger powder
- Pinch of salt
- 1 cup pecans
- 1/4 cup pumpkin seeds
- 1 Tbsp olive oil
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 350F. Add the oats into a high speed blender or food processor and pulse until a flour consistency is made (alternatively use purchased oat flour). Add the spices (cinnamon, clove, ginger) and salt and pulse one more time to incorporate the ingredients.
In a large bowl, mix the olive oil, maple syrup, and vanilla extract together. Add the oat mixture, pecans, and pumpkin seeds into the wet ingredients and mix well so a crumbly mixture forms and the wet and dry components are thoroughly combined.
Spread the granola mixture on a parchment lined baking sheet and bake at 350F for about 20 minutes, or until the mixture is slightly golden around the edges. Let cool for at least 5-10 minutes. Either enjoy immediately or let cool completely and store in an airtight container at room temperature for up to ten days. Enjoy!!