Breakfast/ Vegetarian

Almond, Pecan, and Pumpkin Seed Granola

October 18, 2018

Homemade granola is a staple in my house, as is my homemade yogurt. You can rave about your morning juice all you want, but frankly I want to eat something I can crunch. And that’s why you’ll find me almost every morning sprinkling a bunch of granola over my yogurt and topping it with whatever good-looking berries I can find. (Note: in the dead of winter, it’s hard to find good organic berries—you want organic because berries consistently rank near the top of the fruits and vegetables most treated with pesticides. But there’s a great solution for winter, and it’s called jam.)

The great thing about granola is that once you learn a basic recipe, you can change it up based on what you can find at the store (for a reasonable price) or what season it is. My staple recipe, though, is this one. Old-fashioned oats tossed with nuts, pumpkin seeds, and warming spices. It’s perfect for fall, though I eat it year-round. And I gift it too! Make a batch, put it in some glass jars, tie a pretty ribbon around the base of the lid, and you have the perfect holiday, house-warming, or hostess gift.

Recipe Tips:

Let’s get started. First, line a 1/2 sheet pan (or a cookie sheet with sides) with foil or parchment paper. Then mix all your dry ingredients together in a medium bowl: oats, nuts, brown sugar, spices, and salt. I like to add a couple of tablespoons of chia seeds as well—you can’t really taste them in the final product, but chia seeds add fiber and omega-3 fatty acids, as well as being packed with antioxidants.

granola ingredients

Pour your honey and oil into a small saucepan and heat over medium-low. Watch closely because you just want the two liquids to blend together and warm up—you don’t want it to boil or burn. When the liquid is ready, pour it into the bowl with the dry ingredients and mix until all the liquid is incorporated. Then spread out evenly over your sheet pan.

granola on sheet pan before baking

Pop it in the oven and set a timer for 10 minutes. Stir, and set another 10 minute timer. Stir, and set the time for 5 minutes. Check to see whether your granola is brown enough for you—you can let it go another 5 minutes if you like. When it’s done, cool it in its pan on a cooling rack, then crumble it with a spatula or your fingers and store in an airtight container. It will last a few weeks at least, though mine never sits around that long—I doubt yours will either!

For a great breakfast idea, make this along with my Strawberry Blueberry Banana Smoothie or my Cherry Chia Seed Smoothie

Almond, Pecan, and Pumpkin Seed Granola

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By Molly Madigan Pisula Serves: 8
Prep Time: 10 minutes Cooking Time: 25 minutes

Easy recipe for homemade granola, featuring almonds, pecans, and pumpkin seeds.


  • 3 cups old-fashioned oats
  • 1 cup pecans, coarsely chopped
  • 1 cup almonds (raw, not salted or roasted)
  • 3 T. light brown sugar, packed
  • 2 T. flax seeds (optional)
  • 3/4 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. kosher salt
  • 1/3 cup honey
  • 2 T. vegetable oil



Preheat oven to 300 degrees, and line a baking sheet with parchment paper or foil.


Mix oats in a medium bowl with the next 7 ingredients.


Pour honey and vegetable oil into a small saucepan and heat over medium-low until the honey and oil have come together smoothly.


Pour honey mixture over oat mixture and stir until the liquid is incorporated.


Spread on prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until nicely browned.


Cool sheet pan on rack, stir granola, and store in airtight container or ziplock bag.

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