Stovetop Apple Butter
Apples cook down with brown sugar, cinnamon and a little allspice and nutmeg into a smooth fruit spread. Spoon it onto toast or stir a little into oatmeal.
Breakfast · Vegetarian · Vegan · Dairy-free · Make ahead · Fall
Pumpkin Spice Granola
Rolled oats, pecans and pepitas bake with pumpkin, maple syrup and warm spice. Let the tray cool before breaking up the clusters for breakfast or a crunchy topping.
1 hr 15 min18 servings
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Ingredients at original yield
- 3 cups old-fashioned rolled oats
- 1 ¼ cups raw pecan halves or large pieces
- ⅓ cup raw unsalted pepitas (hulled pumpkin seeds)
- 3 tbsp granulated sugar
- ¼ tsp fine sea salt
- ¾ tsp pumpkin pie spice
- ¼ cup coconut oil, measured melted
- ⅓ cup pure maple syrup
- ⅓ cup plain canned pumpkin puree, not pie filling
How to make Pumpkin Spice Granola
Timing details
Allow about 75 minutes: 10 minutes preparation, 2 minutes warming the coating, up to 33 minutes baking and about 30 minutes cooling. Cool completely before storage; a warm kitchen may require longer.
- Preparation
- 10 min
- Cooking
- 35 min
- 01
Set the oven to 340°F (170°C). Line both trays with parchment. Combine the oats, pecans, pepitas, sugar, salt and spice in the bowl.
- 02
Warm the oil, maple syrup and pumpkin in the saucepan over medium-low heat for about 2 minutes, whisking until smooth. Pour into the oat mixture and stir until evenly coated.
- 03
Divide between the trays in thin, even layers. Bake for 23 to 33 minutes. Around halfway, gently stir, rotate the trays and swap their rack positions. Start checking at 23 minutes; the oats should look golden and the nuts should not smell scorched.
- 04
Put the trays on racks. Leave the granola undisturbed until completely cool, about 30 minutes, then break it into pieces. It firms as it cools. The batch makes approximately 4½ cups, or eighteen ¼-cup topping portions.
Recipe questions
Why use two trays?
A thin layer leaves more space for moisture to escape. With one small tray, the same quantity forms a deeper layer and can stay soft in the middle. Bake in batches if necessary and allow extra time.
Is this a full breakfast portion?
The listed yield uses ¼-cup portions for a topping or small snack. Choose the amount that suits your meal. Milk, yogurt or fresh fruit are serving options, not ingredients included in the batch.
How are pepitas different from whole pumpkin seeds?
Here, pepitas are the flat green kernels with the shells removed. Our roasted pumpkin seed snack uses whole seeds with their pale shells on. Use the hulled kernels for this granola.
How should I store it?
Seal only completely cooled, dry granola in a clean airtight container. Keep in a cool, dry place and use within 1 to 2 weeks. Discard it if mould or an off smell develops. Keep the unused pumpkin puree refrigerated at 4°C (40°F) or colder in a covered container and use within 2 to 3 days.
Can this be gluten-free?
Use certified gluten-free rolled oats and check every ingredient label and preparation surface. The pecans remain a tree-nut ingredient; do not present this as suitable for a nut allergy.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Minimalist Baker. Adapted from Minimalist Baker’s pumpkin maple pecan granola, with a separate cooling allowance. Plain pumpkin puree and sweetened pie filling are different products.
Additional references: Dietitians of Canada: pumpkin granola, cooling and storage guidance · Health Canada: keeping leftovers safely
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