Ree’s snacking granola can be eaten in many ways. It’s great sprinkled over yogurt for breakfast and elevates simple vanilla ice cream to a divine dessert. But, as a simple snack, it’s perfect on its own.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 5 min |
| Yield: | 5 1/4 cups |
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/2 cup pumpkin seeds
- 2 tablespoons sesame seeds
- 3 tablespoons pumpkin pie spice
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 3 tablespoons melted salted butter
- Nonstick baking spray, for the baking tray
- 1 cup coconut flakes
Instructions
- Preheat the oven to 375 degrees F.
- To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter. Microwave for 20 to 40 seconds until the sugar has dissolved. Pour the butter mixture over the oats and mix. Sprinkle the granola onto a lightly greased baking tray, spread into an even layer and bake in the oven for 8 minutes, or until the nuts are lightly toasted. Add the coconut flakes and toss to combine. Return to the oven until everything is toasted and golden, another 3 minutes.
- Remove from the oven, sprinkle with the remaining 1 tablespoon pumpkin pie spice, then allow to cool completely, 1 hour. Enjoy, storing what’s left in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 291 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 6 g |
| Cholesterol | 9 mg |
| Sodium | 35 mg |
Reviews
Made this granola yesterday, my husband who does NOT eat granola, loved it.
I eat it with vanilla Greek yogurt. Very yummy.
I eat it with vanilla Greek yogurt. Very yummy.
Loved this recipe! Love spice and the aroma was amazing!
Great crunch and tasty.
Great crunch and tasty.
I made this immediately after I saw this on television since I like granola. OMG! I was eating it by the handfuls right out of the oven. The only thing different was that I added cranberries. I like the little bits of tart with the sweetness. Coworkers are getting this in cute jars for Christmas gifts. I will eat the rest.
Apologies to Ree, didn’t have pecans so used almonds. Didn’t have coconut so doubled up on pumpkin seeds! Delicious!
Such a tasty granola! I subbed coconut oil for the butter, added walnuts (because I had them) and added a little salt to finish. It’s absolutely delish and filled the house with a beautiful fall smell! My hubs said they should make a candle that smells like this baking granola. He might be on to something!
I have not made this recipe yet but plan to make it and put it in jars to give out to family on Thanksgiving. My concern is that the recipe indicates to store up to one week. Does anyone know why it cannot be stored for longer?
This was a nice change to my usual granola with a Fall twist. I used flaked sweetened coconut because that’s what I had on hand but it looked like Ree used Unsweetened shaved coconut in hers. It was on the sweeter side. I tasted the mix after the baking time and decided it had enough pumpkin pie spice so I only added 1/2T more at the end. Loved the maple and pumpkin spice flavor!
Made this before the now airing
Slight changesI am dairy free so I used coconut oil
No sesame seeds but did add walnuts and sliced almonds to the nut mix
I toasted my coconut first Love the pumpkin pie spice!
I made Granola all the time to take to customers, so this is a great change for the Holiday
Great job Ree
Slight changesI am dairy free so I used coconut oil
No sesame seeds but did add walnuts and sliced almonds to the nut mix
I toasted my coconut first Love the pumpkin pie spice!
I made Granola all the time to take to customers, so this is a great change for the Holiday
Great job Ree