vegetarian

Spiced Pumpkin Pecan Granola

September 5, 2023 By Courtney West 3 Comments

Pumpkin puree and warm spices make this spiced pumpkin pecan granola the perfect autumnal breakfast! Enjoy this vegan and gluten free granola with your favorite milk or yogurt for a quick and delicious breakfast option.

The arrival of September ushers in the official start of fall here on the blog! What better way to celebrate than with my very favorite spiced pumpkin pecan granola?! This granola has been made many times over the years. I developed the recipe over a decade ago when I used to sell baked goods at the farmers market and it proved to be big hit in the fall and winter months. It’s toasty, nutty, spicy, and has that lovely earthiness from the pumpkin. I love enjoying it with chopped apple over yogurt or with oat milk.

What You Need to Make this Pumpkin Pecan Granola

Rolled Oats – oats create the bulk of this granola recipe, lending plenty of whole grain fiber and their subtle sweetness.
Pumpkin Seeds – going with the pumpkin theme, the addition of pumpkin seeds adds an earthy nuttiness to the granola.
Pecans – rich and buttery pecans add another layer of cozy fall flavor to the granola along with a nice crunch.
Pumpkin puree – you can’t have pumpkin granola without some actual pumpkin! Pumpkin puree adds a subtle earthy flavor and helps create small clumps in the granola.
Maple Syrup – adds a smoky sweetness to the granola and along with the pumpkin, helps create small clumps in the granola.
Coconut Oil – helps the granola get nice and toasty in the oven and keeps it from sticking to your baking sheet.
Coconut Sugar or Brown Sugar – another layer of sweetness that adds a slight caramel flavor.
Cinnamon, Ginger, and Cardamom – this trio of spices flavors the granola and makes it feel super cozy and autumnal.
Sea Salt – seasons and balances all of the flavors.
Dried Cranberries – while completely optional, dried cranberries add a lovely contrasting chewiness to the crunchy granola.

The Trick to Making the Best Pumpkin Pecan Granola

I’ve easily made at least 500 pounds of this granola over the years and the key is to bake it at a slightly lower temperature (325) and toss it about 3 times throughout the baking process. This helps to evenly and perfectly toast it! There’s nothing worse than anemic granola that hasn’t been properly toasted in the oven. The other key to perfectly toasty granola is to bake it directly on your baking sheet without the use of parchment. If you’re adding the dried cranberries, you won’t add them until AFTER the granola is done baking. This keeps them plump and chewy rather than becoming dry and hard.

How to Enjoy this Granola

My favorite way to eat this spiced pumpkin pecan granola is topped with chopped apple and oat or cashew milk. You can also enjoy it over yogurt, ice cream, baked apples, or smoothies. Or, if you’re feeling decadent, use it as a topping for some chocolate bark!

How to Store Your Granola

The best way to keep your granola fresh and crunchy is to store it in a glass jar or canister at room temperature. It will keep for about 2-3 weeks if stored this way. If you prefer to make a bigger batch, you can store it in an airtight container in the freezer for up to 3-4 months. When you’re ready to enjoy it, simply let it thaw.

Other Ways to Bake with Pumpkin this Fall

If you need an autumnal breakfast treat, try these gluten free and vegan maple glazed pumpkin scones. If you’re looking for something a little more decadent, I recommend these pumpkin cookies with whiskey vanilla glaze or these chai-spiced pumpkin doughnuts with cashew butter glaze.

Spiced Pumpkin Pecan Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Courtney West
Total Time: 1 hour
Yield: 8-10 servings
Diet: Vegan

Print Recipe

Description

Ingredients

4 cups rolled oats
1 cup raw pumpkin seeds (pepitas)
1 cup roughly chopped raw pecans
3/4 cup pumpkin puree
3/4 cup coconut sugar or brown sugar
1/4 cup maple syrup
2 tbsp melted coconut oil, divided
pinch of sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 to 1 cup dried cranberries, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325 degrees. Use 1 tablespoon of your melted coconut oil to generously grease the surface of a large rimmed baking sheet. This will help your granola crisp up and not stick so don’t skimp on the oil! Set your pan aside.

In a large bowl, mix together the rolled oats, pumpkin seeds, and chopped pecans. In a separate bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, remaining tablespoon of coconut oil, salt, and spices until smooth. Pour the wet ingredients over your rolled oat mixture and toss until well mixed.

Dump the mixed granola onto your greased baking sheet and spread it out into an even layer. Bake the granola in your pre-heated 325 degree oven for 45-50 minutes, removing the pan every 15 minutes to toss the granola with a spatula to ensure even toasting. The granola is ready when it is golden and mostly dry (it will dry out completely when cooling).

Allow the granola to cool completely. If you’d like to add cranberries to your granola, toss them in once the granola has cooled. Store your granola in an airtight container (glass is best!) for up to 2-3 weeks. Makes 8-10 servings.

Notes

If you don’t want to make this much granola at once, you can easily halve the amount, or, simply freeze what you won’t eat within 2-3 weeks.
I love to enjoy this granola with oat or cashew milk and some chopped apple. It’s also equally delicious on yogurt, baked apples, oatmeal, or ice cream.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: breakfast

Yellow Zucchini & Armenian Cucumber Carpaccio

August 4, 2023 By Courtney West 1 Comment

Thin slices of tender yellow zucchini and Armenian cucumber are topped with toasted hazelnuts, shallot, and mint and dressed with fresh lemon juice and olive oil. This simple summer side dish is flavorful and refreshing and doesn’t require any cooking!

This no-cook recipe is the epitome of summer: colorful, refreshing, and packed with simple flavors! The inspiration for it was the desire to combine the lovely hues of these locally grown yellow zucchinis and Armenian cucumbers. Since I wanted to enjoy them in their raw state, I made a carpaccio of sorts, topping them with toasted hazelnuts, thin slivers of shallot, and fresh mint leaves. There’s not dressing, but rather a simple drizzle of olive oil and lemon juice and a sprinkle of flaky sea salt. Simple, fresh, and super delicious!

What You Need to Make this Yellow Zucchini & Armenian Cucumber Carpaccio

Zucchini – I used a locally grown yellow one but you can totally use a standard green zucchini, too! Aim for a zucchini that is no longer than about 7-8 inches to ensure it’s still nice and tender.
Cucumber – I used an Armenian cucumber since they’re locally available (and one of the only varieties that will grow when its reguarly 100 degrees). You can use any standard slicing cucumber in its place!
Shallot – You’ll need just 1 small shallot since you’ll be slicing it very thin. It lends a nice contrast and oniony flavor to the dish. You could also use a small spring onion in its place if you have one on hand!
Toasted Hazelnuts – Chopped toasted hazelnuts add a lovely nuttiness to the dish that works really well with both the zucchini and cucumber. And, they lend crunch and texture to the dish.
Fresh Mint Leaves – Mint lends an herbal flavor to the dish and amplifies the refreshing quality of it. Plus, it complements that flavors of the zucchini and cucumber nicely!
Fresh Lemon Juice – A squeeze of fresh lemon juice adds brightness and perks up the dish.
Extra Virgin Olive Oil – Fruity olive oil adds a touch of richness while also carrying the flavors of the dish.
Flaky Sea Salt – Seaons the dish and balances all of the flavors.

What is Carpaccio?

Traditionally, carpaccio is an Italian dish of either verrrry thinly sliced raw beef or fish dressed very simply.Vegetarian versions of carpaccio are made in much the same vein, just with thinly sliced seasonal veggies! They’re a great way to actually taste veggies in their prime without the fuss of cooking or complicated preparations. They key to making carpaccio is very thinly slicing the veggies which is possible with either a mandolin, a vegetable peeler, or a very sharp knife and a very steady hand.

FAQ

Do I need to specifically use a yellow zucchini and an Armenian cucumber? No, you can use a standard green zucchini and a slicing cucumber in their place for very similar results!
What if I don’t have a mandolin? How can I achieve very thin slices of zucchini and cucumber? You can use a standard vegetable peeler! You can either peel off thin round slices or you can peel the zucchini and cucumber lengthwise for thin ribbons.
Can I make this recipe ahead of time? I would recommend preparing the components ahead of time (i.e. slicing the cucumber, zucchini, and shallot) but keeping them separated until you’d like to eat it! When I photographed the recipe, I make a serving for the photos and kept the other components separated in the fridge until the next day.

Other Ways to Enjoy Your Zucchinis and Cucumbers

If you want to explore a sweet zucchini recipe that isn’t zucchini bread, try this golden zucchini crumble with ginger! Or, if you want to try a little something different that’s savory, try this savory oat bowl with zucchini compote and corn relish. If you find yourself with an extra Armenian cucumber, I highly recommend trying this sweet pepper romesco with Armenian cucumber and white bean salad.

.tasty-recipe-responsive-iframe-container-8c00f121 { position: relative; overflow: hidden; padding-top: 56.2%; } .tasty-recipe-responsive-iframe-container-8c00f121 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; }

Yellow Zucchini & Armenian Cucumber Carpaccio

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Courtney West
Total Time: 15 minutes
Yield: 3-4 servings
Diet: Vegan

Print Recipe

Description

Ingredients

1 yellow or green zucchini
1 Armenian or slicing cucumber
1 small shallot
1/4 cup loosely packed mint leaves
1/4 cup chopped toasted hazelnuts
1 small lemon
2–3 tbsp extra virgin olive oil
flaky sea salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Trim off the ends of the zucchini and cucumber and discard or compost them. Using a mandolin or a vegetable peeler, thinly slice both the zucchini and the cucumber. Set these aside for now.

Peel the shallot, then thinly slice it using a knife. If your mint leaves are small, you can leave them whole. If they are larger, gently tear them into smaller pieces with your fingers.

On a large serving platter or 3-4 smaller plates, arrange the cucumber and zucchini slices in an alternating pattern. Scatter the sliced shallot evenly across the surface followed by the torn mint leaves and the chopped toasted hazelnuts. Cut the lemon in half, then squeeze some of the juice over the carpaccio. Drizzle it with the olive oil, then season with the flaky sea salt.

Serve and enjoy immediately!

Notes

This recipe is best enjoyed right after it’s made. If you’d like to make it ahead of time, I would recommend keeping all of the components separate until you’d like to eat it.

Prep Time: 15 minutes
Category: side