From the familiar fall flavors of pumpkin, pecans, and oats to the warm and welcoming spices perfuming the air as the mixture bakes, this granola truly embodies the season.
It’s also a great recipe for bringing the family together in the kitchen. After the pumpkin mixture comes off the heat, my three-year-old loves to dump the dry ingredients into the saucepan and vigorously stir it all together. Breaking the cooled granola into pieces is a hit with the little ones as well.
While the recipe is fairly simple, keep in mind that there is a fine line between crisp granola and burnt granola. Spreading out the mixture in as thin and even a layer as possible is key. Since ovens can be quite variable and temperamental, use the specified cooking times as a guideline, but be sure to peek in on the granola–especially after increasing the heat to 400–to make sure you don’t scorch your pecans.
The sprinkling of salt and sugar over the top is completely optional. I think it brings out the best flavor and adds a touch of interest to the texture; plus it gives you something to do while the oven is coming up to the higher cooking temperature.
I adore the combination of pumpkin and Chinese 5 spice powder (typically a mix of star anise, cloves, cinnamon, fennel, and black pepper), but you could absolutely substitute pumpkin-pie spice if you prefer.
A perfect addition to a homemade-goody basket or care package, the granola travels well and keeps up to two weeks, tightly sealed at room temperature. Make it as a breakfast cereal, yogurt topping, or fireside snack for you and those you are thankful for.
Morgan Crumm is a mother, blogger, recipe-developer, and real-food advocate based in Dallas, TX. More of her work can be found at BeingTheSecretIngredient.com, a blog about food, life, and love.
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