Make it Once, Eat it All Week: Pumpkin Pecan Granola

Photo of Pumpkin Pecan Granola

Every week I try to post a nutrient dense recipe that keeps well for several days in the fridge. Having a big batch of soup or stew, or a big hearty salad can help you eat well without spending hours a day in the kitchen. This week it’s a breakfast recipe but it’s so good you’ll want to eat it for lunch and dinner too!

This granola recipe is not only loaded with the right stuff for women who are trying to conceive, but it’s easy to make, and delicious to boot!

Pre-packaged granola is often loaded with unhealthy fats and sugar, and lots of processed grains that aren’t as good for you as old fashioned rolled oats. At my local grocery store, they carry one brand that is made in small batches and has good ingredients, but it costs a fortune! Beware organic brands that look like they should be good for you but are nothing but rice crisps, flour and sugar.

This granola whips up in a flash, costs a fraction of the price of a good quality store bought one, and lasts well in a jar or a zip lock bag in your cupboard. Plus, it is rich in iron, folate, fibre, and healthy fat to support your fertility.

Pumpkin Pecan Granola


  • 4 cups old fashioned rolled oats
  • 1 1/2 cups raw sunflower seeds
  • 1 1/2 cups raw pumpkin seeds
  • 1 1/4 cup raw chopped pecans
  • pinch of sea salt
  • 1/2 cup maple syrup
  • 1/4 cup olive oil


Preheat your oven to 300 degrees.

Mix the oats, seeds, pecans, and pinch of salt in a large bowl. Add the maple syrup and olive oil and mix well.

Spread the mixture on two baking sheets and bake for around 20-30 minutes until golden brown. Stir the granola every 10 minutes to ensure even cooking. I set my oven timer for 10 minutes so I don’t forget.

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