Makes about 4 to 4½ cups
3 cups old-fashioned oats
2 cups cups pecans, rough chopped or keep whole
3 tablespoons unsalted butter, melted
1/3 cup honey
½ cup spiced pumpkin butter (or other variety of pumpkin butter)
½ + 1/8 teaspoons sea salt or coarse salt
1/2 cup dried cherries
Preheat oven to 300°F. Line a large baking sheet with parchment paper or silicone mat.
In a large bowl, combine the oats, pecans, butter, honey, pumpkin butter and salt. Evenly distribute and coat well.
Transfer the mixture to a prepared baking sheet and spread it out in an even layer. Bake for 20 minutes then remove from oven and flip granola to bake the underside. Return to the oven for another 20 minutes (total baking time will be about 40 minutes).
Let the granola cool completely on the baking sheet. Add the dried cherries.
Store in an airtight container at room temperature for about 3 weeks.
- For more pumpkin flavor add another ¼ cup with the mixture. You may need to adjust your baking time by 5 to 10 minutes.
- To get a taste for more of that pumpkin butter flavor -AND- if you like your granola in small chunks, avoid breaking it up when you remove it from the oven. Allow to completely cool before moving or breaking it up to transfer to the airtight container.
- No pecans or want to mix it up a bit, use unsalted pumpkin/pepita seeds.