Cozy up with a Fall pantry Staple; Pumpkin Maple Pecan Granola with Cranberries. Crunchy clusters with all the Fall flavors, a delicious grab n go snack or breakfast. vegan + gluten free | Disclosure: This post is sponsored by Rodelle Kitchen. All opinions are my own.
Fall is the most grounding time of year. The longer days allow time for lingering indoor activities. Time to reflect, write, be inspired through cookbooks long overdue for browsing.
While writing this morning, I heard distant calls of wintering residents. I pondered the Cackling Geese as their flight pattern brought them over the rooftop. Was this flock just arriving to their wintering grounds from the northernmost reaches of Canada and Alaska? Could they be looking for a place to rest their weary wings and feast on leftovers from recent harvests?
It is finally starting to feel like fall. Comfort food beckons attention again while squash, in all its glorious color, welcomes the season.
Since pureeing my first pumpkin of the season, I’m craving anything with pumpkin… or any squash for that matter. How are you feeling about pumpkin?
In addition to this post being my first ‘official’ pumpkin post, I want to share some great news with y’all! I’ve partnered with Rodelle Kitchen, the crafter of Rodelle vanilla and other pantry staples like cocoa, various extracts and spices, to bring even more deliciousness to your inbox! Just in time for baking season too!
I first started using Rodelle vanilla beans when I received them as a gift from a friend. When Rodelle contacted me regarding brand ambassadorship, I was thrilled and honored! I received a little goodie box full of inspiring ingredients and after opening each container, nosing them one by one then trying the extracts and beans in recipes, I was smitten.
Speaking of delicious ingredients, Rob and I were out at Gordon’s Family Farm in Skagit Valley last weekend for a bit of apple picking and pumpkin gawking.
We picked lots of apples and saw some of the most beautiful heirloom squash varieties. It was all I could do not to buy hoards of squash and pumpkin!
I left the farm with inspiration beyond compare and came home to whip up some delicious pumpkin granola, my third batch in a week….
It had to be just right before I sent it to y’all!
The flavors in this granola are all about Fall. The pumpkin, pecans, cranberries, pepitas and vanilla beans shine in this recipe.
And crunchy… ooooh the texture is over the top!
Pumpkin Maple Pecan Granola with Cranberries
- 4 C Thick Rolled Oats 485g Regular or Gluten Free - not the quick cook variety
- 1/2 C Pepitas 80g
- 1/2 C Sunflower Seeds hulled 80g
- 1 1/2 C Pecans shelled 188g
- 1/3 C Brown Sugar packed 62g
- 1 tsp Cinnamon ground
- 1/2 tsp Nutmeg ground
- 1/2 tsp Cloves ground
- 1/4 tsp Ginger ground
- 1/2 tsp Sea Salt
- 3/4 C Pureed Pumpkin 188g
- 1/2 C Maple Syrup
- 1/4 C Coconut Oil melted and cooled
- 1 tsp Vanilla Bean Paste
- 1 C Cranberries dried 106g
- Preheat oven to 275F. Optional: line sheet pan with parchment paper (do not use a silpat here).
- Chop 1/2 the pecans to a fine chop.
- In a large mixing bowl mix the dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices.
- In a small sauce pot, warm the pumpkin, coconut oil, maple syrup and vanilla bean paste just to over room temperature. Whisk well.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix well, incorporating all the ingredients so that every little oat grain is coated with delicious pumpkin spice mix.
- Pour mixture into the prepared sheet pan, pushing the granola into the corners. Spread evenly, then using the back of wooden spoon, firmly press the granola into the pan.
- Bake at 275F for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300F for 20 minutes.The granola will be fragrant and toasty golden brown. Don't be tempted to stir if clustering is desired.
- Remove from oven and allow the granola to cool completely (if you can) before gently tossing in the cranberries. Handle the granola gently if clustering is desired.
- Store in a covered container for up to two weeks.