While looking around for some nice holiday desserts, I came across this tasty pumpkin nut granola. It’s crunchy, sweet and even has some nutritional value!
This recipe is nice because you can substitute different nuts for the pecans and any nut for the sunflower seeds. In fact the original recipe on Jessica in the Kitchen calls for pumpkin seeds instead of the sunflower seeds I use here. This is also a very easy “just mix and bake” recipe. And, it is truly a good granola with great taste.
Pumpkin nut granola makes a great cereal, a snack or trail mix component, and a nice dessert topping to keep on hand. Just toss it over ice cream, or baked apples or other fruit, like Maple Cinnamon Baked Pears, for a quick last minute dessert. This would also make a healthier snack for the kiddos. Be careful, though – you can get addicted to it! I had to start slapping my own hand, because every time I walked past the jar of granola, I would pour out a handful and pop it into my mouth.
It will take two full baking sheets for this recipe to bake. But the good news is, you can bake one sheet at a time if you only have one cookie sheet. Or use several smaller pie plates or casserole dishes – anything that can be used in the oven.
I baked mine for a full 25 minutes, but start checking at 20 minutes to see if yours is done. Results will vary depending on your oven. The granola should feel crisp and not still moist when it’s done. The granola on the outer edges of the pan will crisp up first. So be sure to toss and rotate it during baking. Once the granola is cool, it will keep in an airtight container for a couple of weeks.
I’ve had problems in some recipes with the clumping of coconut oil. There is nothing worse, in my book, than biting into an obvious clump of oil. *Shudder* To keep this from happening, I microwave the coconut oil for 10 seconds at a time, stirring between times, until all visible clumps of hardened oil are melted.
If you’d like to make a nice homemade pumpkin pie spice, try one of the three recipes I have here.