The reason why I started sharing recipes here on the blog two years and a half ago, is because every time I made something delicious I felt so much happiness inside.
I mean, when I discovered new flavors or combinations, I was EXCITED AF! And you know that “happiness when shared, is doubled“, right?
This is also the case of this healthy pumpkin granola with pecans and chocolate chunks: it simply made me freaking happy!
If I had the choose a word to describe it? Well, I’d choose spectacular. It lasted a couple of hours only, indeed (lol “shame” on me!)
Oh, Fall flavors…
Told you, this is just spectacular.
You know why? When I tried it straight out of the oven, I was not that excited (ehy, I’m being honest).
BUT then I had a brilliant idea: adding a sprinkle of cinnamon [that literally changed the taste, a change for the better of course], some pecans for extra flavor and…chocolate chunks. THAT was the cherry on top.
I added them a few minutes after taking the tray out of the oven, so the granola was still warm. Best idea ever: the chunks melted a bit and gave that touch of sweetness that was missing.
I mean, most delicious healthy granola ever.
That’s all, there’s nothing more to say. It speaks for itself.
They say that when you are excited about something, people can tell. I really hope that through these words you can feel my excitement for this healthy pumpkin granola (’cause yes, believe it or not, it’s healthy) and you immediately go to the kitchen and try it.
Enjoy this homemade granola with some milk or yogurt!
How to make a Fall pumpkin granola using one bowl [in 2 steps]
This granola is one of the easiest breakfast ever to prepare.
What I love about it is that you can make it in advance (a batch!), you need simple ingredients and just one bowl. Plus it’s crunchy and a combination of nutrition and indulgence.
Only 2 steps separate you from the most perfect Fall granola:
- In a bowl, combine oats, pumpkin puree, almond butter, brown sugar or agave, coconut oil (softened) and salt. Mix well.
- Form chunks and spread it over a baking tray lined with parchment paper and bake at 350° F.
How to make granola clusters
The secret to large chunks of granola that stick together even though you add milk?
Well, of course you need something to “hold” ingredients together: something sticky. It can be egg whites or something sugary: remember that when sugar caramelize, it makes ingredients to stick together and form those clusters!
How long does this homemade pumpkin granola last?
Two hours, in my case lol
Ok, no, joking aside. You can store it into an airtight container for a couple of days. The day after, it should still be crunchy. The more days you wait, the less crunchy it will be.
Pay attention though: it has fresh pumpkin purée in it, better to consume it fast!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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HEALTHY PUMPKIN GRANOLA
- 100 gr Oats
- 150 gr Pumpkin purée
- 40 gr Homemade almond butter
- one tablespoon Raw brown sugar or Agave syrup
- 15 gr Coconut oil (softened) or butter
- a pinch Salt
- 30 gr Pecans
- Cinnamon powder
- 40 gr Dark chocolate chunks
- Preheat the oven at 175°C (approximately 350°F) and line a large baking tray with baking paper.
- In a big bowl, combine oats, pumpkin puree (you can find the recipe here), almond butter, brown sugar or agave, coconut oil (softened) and salt. Mix well.
- Spread granola on the tray and bake for 45 minutes until golden. Check after 25 minutes or so, to prevent burning.
- Take it out of the oven and after 5 minutes add pecans, cinnamon and chocolate (so it’ll melt a bit) and stir roughly.
- Let it cool. Store in airtight container for a few days.
Liked this recipe?
Try all these amazing granolas!
- 5 minutes microwave granola (EASIEST EVER)
- Naturally sweetened cinnamon granola with cardamom
- Raspberry granola with cardamom and almonds
- Extra crunchy buckwheat granola with lemon and almonds
- Grain free granola with almonds and pecan butter
© Healthy Little Cravings – Roberta Dall’Alba.
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