Pumpkin Spice Granola with Pecans Easy Recipe
Are you ready to embrace fall with a tasty twist? My Pumpkin Spice Granola with Pecans is not only easy to make but also packed with flavor. Imagine crunchy oats, nutty pecans, and delicious pumpkin spice blending perfectly. This recipe will brighten your mornings and satisfy your snack cravings. Let’s dive into the ingredients and get you cooking something truly delightful!
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1 cup pecans, roughly chopped
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
The base of this granola is simple. Rolled oats give a nice chew. The pecans add rich flavor and crunch. Pumpkin seeds bring a slight nutty taste. Sunflower seeds add a touch of sweetness.
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
These wet ingredients bring the granola together. Coconut oil makes it rich and glossy. Maple syrup adds sweetness. Pumpkin puree gives a fall flavor. Vanilla extract rounds out the taste.
Spices and Seasoning
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup dried cranberries (optional)
The pumpkin pie spice is key. It gives that warm, cozy flavor. A bit of salt helps balance the sweetness. Dried cranberries add a pop of color and extra flavor, but they’re optional.
Step-by-Step Instructions
Prepping the Oven and Baking Sheet
- Preheat the oven to 300°F (150°C).
- Line a large baking sheet with parchment paper.
Before you start, make sure your oven is hot. This helps the granola bake evenly. The parchment paper keeps it from sticking.
Mixing Dry Ingredients
- Combine rolled oats, chopped pecans, pumpkin seeds, sunflower seeds, pumpkin pie spice, and salt in a bowl.
In a big bowl, mix the oats, pecans, pumpkin seeds, and sunflower seeds. Add pumpkin pie spice and salt. Stir well to coat everything. This mix will give your granola its tasty crunch.
Mixing Wet Ingredients
- Whisk together melted coconut oil, maple syrup, pumpkin puree, and vanilla extract.
In a separate bowl, whisk together the melted coconut oil, maple syrup, pumpkin puree, and vanilla extract. Make sure to blend well until smooth. This mix adds flavor and sweetness to your granola.
Combining and Baking
- Mix wet and dry ingredients, spread on a baking sheet, and bake for 25-30 minutes.
- Stir halfway through for even cooking.
Pour the wet mix over the dry ingredients. Stir until it is all well-coated and clumpy. Spread the mixture on the prepared baking sheet. Bake for 25 to 30 minutes. Halfway through, stir the granola. This helps it cook evenly. Look for a golden color and a nice smell.
After baking, let it cool completely. Then, break it into clusters. Enjoy your tasty pumpkin spice granola!
Tips & Tricks
Perfect Clusters
To make your granola clumpy, start by pressing the mixture before baking. After you spread the granola on the baking sheet, use a spatula to press it down firmly. This step helps the ingredients stick together. When baking, the heat will create those perfect clusters we all love.
Flavor Enhancements
You can add different nuts or seeds for more flavor. Try almonds, walnuts, or chia seeds. Each option gives your granola a new twist. For sweetness, consider using honey or agave syrup instead of maple syrup. This change can make your granola even more tasty.
Presentation Ideas
Serving your granola in clear jars or bowls is a great way to show off its colors. It looks nice and invites people to dig in. You can enjoy your granola with yogurt, milk, or fresh fruit. Pairing it with strawberries or bananas adds freshness and flavor.
Variations
Nut-Free Version
If you want a nut-free version of pumpkin spice granola, you can easily swap out the pecans. Use seeds like sunflower seeds or pumpkin seeds instead. You could also mix in some toasted quinoa for a nice crunch. These options keep it tasty and fun!
Sweetness Level Adjustments
Do you want to adjust the sweetness? For a less sweet granola, cut the maple syrup to 1/3 cup. For more sweetness, you can add an extra tablespoon of maple syrup. You can also try using honey or agave syrup for a different flavor.
Spice Alternatives
Looking for spice alternatives? You can replace pumpkin pie spice with cinnamon or ginger. Try using nutmeg or allspice as well. Each option will give your granola a unique twist. Feel free to mix and match until you find your favorite blend!
Storage Info
Proper Storage Techniques
To keep your pumpkin spice granola fresh, use an airtight container. This will help it stay crunchy and tasty. Glass jars or plastic containers work well. Make sure they seal tightly. Store the granola in a cool, dry place, away from sunlight. This keeps the flavors strong and the texture right.
Shelf Life
Your granola stays fresh for up to two weeks. After that, it may lose some crunch. If you notice it becoming stale, it might be time to make a new batch! Enjoy it while it’s at its best.
Freezing Instructions
If you want to store granola for longer, freezing is a great option. Place the granola in a freezer-safe bag or container. Make sure to remove as much air as possible before sealing. You can freeze it for up to three months. When you’re ready to eat, just let it thaw at room temperature. It will taste almost as fresh as the day you made it!
FAQs
Can I use other nuts instead of pecans?
Yes, you can! If you want to switch out pecans, try walnuts or almonds. Both work well in granola. They add crunch and flavor, just like pecans. You can also use hazelnuts or cashews for a fun twist. Just chop them roughly, like you would with pecans. This way, you keep that great texture in your granola.
Is pumpkin spice granola gluten-free?
Yes, pumpkin spice granola can be gluten-free! Just make sure to use gluten-free oats. Most rolled oats are safe, but check the label. Some oats may come into contact with gluten during processing. So, always look for the certified gluten-free label. This lets you enjoy your granola without worries.
What can I serve with pumpkin spice granola?
There are many tasty options! Serve your granola with yogurt for a creamy treat. You can also enjoy it with milk, either dairy or plant-based. Smoothies are another great choice; blend up your favorite fruits and pour granola on top. You can even sprinkle it over oatmeal or pancakes. The possibilities are endless!
This blog post covered a simple and tasty pumpkin spice granola recipe. You learned about the right ingredients, how to mix them, and tips for great clusters. I shared storage methods, variations, and answers to common questions.
In the end, this granola can add fun to your meals. Try customizing it with your favorite nuts or flavors. Enjoy making it and sharing it with friends and family!
![To make a tasty Mint Chocolate Chip Cheesecake, you need these main items: - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon peppermint extract These ingredients create a rich and creamy filling. The cream cheese gives the cheesecake its smooth texture. Sugar adds sweetness, while eggs help it set. Peppermint extract brings that fresh mint taste. The crust is simple and delicious. For it, gather: - 1 ½ cups chocolate sandwich cookie crumbs - ½ cup unsalted butter, melted Combining these makes a crunchy base. The chocolate crumbs add flavor, and the melted butter helps bind them together. You can add a few fun touches if you want: - Green food coloring (optional, for a minty hue) - Whipped cream (for topping) The green food coloring makes your cheesecake look extra festive. Whipped cream adds a nice finish on top, making it even more appealing. You can use the full recipe to guide you in making this delightful dessert. Start by preheating your oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups of chocolate sandwich cookie crumbs with ½ cup of melted unsalted butter. Mix until the crumbs are coated well. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Once done, take it out and let it cool. In a large mixing bowl, beat 16 ounces of softened cream cheese with a hand mixer until smooth. Gradually add 1 cup of granulated sugar, mixing until combined. Next, add 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract. If you want a fun minty color, add a few drops of green food coloring. Mix for another minute. Now, add 2 large eggs one at a time. Mix just until combined after each egg. Be careful not to overmix. Then, add 1 cup of sour cream and mix until smooth. Gently fold in 1 cup of mini chocolate chips. Pour the cheesecake mixture over the cool crust. Smooth the top with a spatula. Bake it in your preheated oven for 45-50 minutes. Look for the edges to be set, while the center has a slight jiggle. After baking, turn off the oven and crack the door. Let the cheesecake cool gradually for about an hour. Once it cools, cover it with plastic wrap. Refrigerate for at least 4 hours, or overnight for the best flavor and texture. Before serving, top with whipped cream and sprinkle more mini chocolate chips on top. Enjoy your Mint Chocolate Chip Cheesecake! For the complete recipe, check out the [Full Recipe]. To get a smooth texture, start with room temperature ingredients. Cold cream cheese can clump up. Mix the cream cheese slowly. Avoid overmixing. If you mix too fast, air bubbles can form. Those bubbles can crack your cheesecake. When baking, look for a slight jiggle in the center. This means it's not overcooked. Use an oven thermometer to check the heat. Ovens can be off by a few degrees. If you bake at the wrong temp, your cheesecake may not set right. Serve your cheesecake with a swirl of whipped cream. Sprinkle extra mini chocolate chips on top. This makes your cake look fancy and delicious. You can also add fresh mint leaves for a pop of color. Enjoy every creamy bite! For the full recipe, revisit the ingredients and instructions above. {{image_2}} You can make your mint chocolate chip cheesecake even better by adding extra flavors. A drop of vanilla or almond extract can change the taste. Vanilla adds warmth and depth, while almond gives a nice nutty touch. Use about half a teaspoon to start. Taste as you go to find your perfect mix. If you want a different crust, try using graham cracker crumbs instead of chocolate cookies. This gives a nice contrast to the minty filling. For gluten-free options, use gluten-free cookie crumbs. Just make sure the crumbs are finely crushed, so they hold together well. You can even use nuts for a crunchy and fun twist. Serving your cheesecake can be as fun as making it! Instead of cutting it into slices, try serving it in individual cups. This makes for a cute and easy dessert for parties. You can also use decorative plates. Add a sprig of mint or a drizzle of chocolate sauce on top for a fancy touch. These small details can impress your guests and make your dessert stand out. For the full recipe, check the link above. To keep your Mint Chocolate Chip Cheesecake fresh, cover it tightly. Use plastic wrap or foil. This keeps moisture in and prevents odors from other foods. Store it in the fridge for up to five days. The cheesecake tastes best after it chills overnight. This time lets the flavors blend well. You can freeze slices of cheesecake for later. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Press out as much air as you can. This helps avoid freezer burn. To enjoy, thaw the slices in the fridge overnight. This keeps the texture smooth and creamy. In the fridge, your cheesecake lasts about five days. In the freezer, it can last up to three months. After this time, the taste and texture may change. Enjoy your Mint Chocolate Chip Cheesecake while it’s fresh for the best flavor. Making Mint Chocolate Chip Cheesecake takes about 5 hours in total. This includes: - Prep time: 30 minutes to gather and mix ingredients. - Bake time: 45-50 minutes in the oven. - Cooling time: 1 hour in the oven after baking. - Chilling time: At least 4 hours in the fridge for the best flavor. This breakdown helps you plan your day for this creamy delight. Yes, you can make this cheesecake in advance! In fact, it tastes better after chilling overnight. Here are some benefits of making it ahead: - Flavor develops: Chilling allows the mint and chocolate flavors to blend. - Convenience: You can serve it fresh without last-minute stress. - Storage: Wrap it well in plastic wrap to keep it fresh in the fridge. You can make this cheesecake up to 2 days ahead of when you plan to serve it. If you need a cream cheese substitute, you have options! Here are some alternatives: - Greek yogurt: Use plain Greek yogurt for a tangy flavor and creamy texture. - Ricotta cheese: This gives a lighter texture but still creamy. - Tofu: Silken tofu can work for a dairy-free option. Blend until smooth. Each option changes the taste a bit, but they all work in this recipe. This blog post covered how to make a delicious Mint Chocolate Chip Cheesecake. We explored the ingredients needed, including cream cheese and chocolate cookies. You learned the step-by-step method, from prepping the crust to baking and cooling. We shared tips for a smooth texture and perfect bake. Consider trying different flavors or crusts for variety. Lastly, we discussed how to store your cheesecake for freshness. Enjoy your homemade treat, and impress friends with your baking skills!](https://dailydishlab.com/wp-content/uploads/2025/07/65fe9dc3-6e9f-4190-956f-c2db90901af1-768x768.webp)
