Pumpkin Seed Granola with Cinnamon and Pecans
Homemade granola combining toasted oats, pecans, and pumpkin seeds with warm spices of cinnamon, ginger, and nutmeg, bound together with coconut oil and agave syrup, then finished with plump raisins. The result is a crunchy, nutrient-dense breakfast staple with natural sweetness and autumn spice notes. Ideal for serving over yogurt, with milk, or eaten straight as a snack. This version prioritizes whole ingredients and minimal processing for maximum texture and flavor depth.
Ingredients
Instructions
- 1
Preheat oven to 300F.
- 2
Pulse pecans in food processor until chopped.
- 3
Combine chopped pecans, oats, pumpkin seeds, cinnamon, ginger, and nutmeg in large bowl.
- 4
Whisk together coconut oil, agave syrup, and vanilla extract in separate bowl.
- 5
Pour wet mixture into dry ingredients and stir until evenly coated.
- 6
Spread onto two parchment-lined baking sheets in even layer.
- 7
Bake, stirring every 15 minutes, until golden.
- 8
Remove from oven, scatter raisins over top, and cool completely before serving.
Tips
Stir granola every 15 minutes during baking to ensure even toasting and prevent burning at edges.
Add raisins after baking to keep them chewy; baking them would dry them out significantly.
Store in airtight container; the granola will crisp further as it cools and continue to crisp during storage.
Good to Know
Transfer cooled granola to airtight container or jar. Keeps 2-3 weeks at room temperature in dry conditions. Does not require refrigeration.
Make up to 3 days in advance. Cool completely before storing to prevent condensation and sogginess.
Serve with yogurt, milk, or non-dairy alternative. Top fruit, smoothie bowls, or eat straight. Portion roughly 1/2 cup per serving.
Common Mistakes
Do not skip stirring every 15 minutes to avoid uneven browning and burnt clusters.
Do not add raisins before baking to avoid overly hard, dried-out fruit.
Do not store warm to avoid steam condensation causing granola to soften.
Substitutions
FAQ
Can I make this without agave syrup?
Yes. Maple syrup, honey, or brown rice syrup work 1:1. Honey may brown slightly darker. Avoid stevia and sugar alcohols, which don't bind as effectively.
What if my granola turns out too soft or soggy?
Ensure it cools completely on baking sheet undisturbed. If mixing warm, dry clusters may steam and soften. Store with desiccant packet or in sealed jar with uncooked rice.
How long does granola keep and can I freeze it?
Keeps 2-3 weeks sealed at room temperature. Freezing not recommended; thawing releases moisture. Extend shelf life by storing in freezer-bag pressed flat, using within 1 month.