Crunchy pumpkin granola that’s made with pecans, brown butter and pumpkin butter and flavored with pumpkin spice. A delicious fall breakfast!
Happy first day of school everybody! After the crazy schedule of the past few weeks, I for one am thrilled to see my kids back at school and back to a routine. Little Nutmeg starts Kindergarten and Eclair is all ready for second grade. I’m extra thrilled this year because both my girls are once again at the same school – and they are taking the bus. Which means an amazing extra 20 minutes for me in the morning. That’s what I call a miracle. But I still love a quick, healthy breakfast. Most days I have fat free Greek yogurt topped with a little honey, some fresh fruit and some nuts or granola.
Here’s Nutmeg on her way to her Kindergarten meet and greet yesterday. Can she be any cuter????? But I digress…
I’m not one to hop on the pumpkin spice bandwagon. I do NOT want pumpkin spice in my coffee or my chocolate. But granola is another story. It just works. This smells like Fall baking in the oven and it’s crazy easy to make. The secret is pumpkin butter, admittedly not my favorite topping for toast, but baked into this granola? Amazing. Not into the pumpkin? Try my good old mix ‘n’ match granola – it’s still my husband’s favorite. This one is a nice change though, especially with dropping temperatures.
- 4 Tbsp. unsalted butter
- 2 Tbsp. maple syrup
- 2½ tsp. vanilla
- ½ cup pumpkin butter
- 3 cups old-fashioned rolled oats
- ½ tsp. salt
- 1½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 cup pecan halves
- Preheat oven to 350F.
- Melt the butter in a small, light-colored pan. Continue cooking the butter until it starts to brown. When it's golden brown, remove from heat and immediately stir in the maple syrup and vanilla. (Careful: adding the liquid may cause the butter to spatter.)
- Whisk in the pumpkin butter until smooth.
- In a medium bowl, stir together the oats, pecans salt, and spices. Pour the pumpkin butter mixture over and stir until the oats and nuts are well-coated.
- Spread on a baking sheet lined with parchment and bake about 30 minutes, stirring halfway through.
- Cool completely and store in an airtight container.