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Saturday Morning Cinnamon Pecan Granola

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Cinnamon pecan granola that’s just the thing to enjoy on a cozy Saturday fall morning over a bowl of yogurt. 

Saturday Morning Cinnamon Pecan Granola

Nothing sounds sweeter right now than a nice calm Saturday morning that involves this delicious granola!

The past few Saturdays have been a bit more eventful! They have all involved Husker football games and every game I attended at Memorial Stadium we won! Coincidence…maybe but it sure makes for some very fun games.

Last year I watched the games from the pleasure of my own home and I thought that was definitely the way to go. While there’s something to be said for chillin on the couch watching the game, nothing beats watching the tunnel walk from the stadium. Oh and you just can’t beat the one-liners you hear from the witty, sarcastic guy from behind. Nebraska…it’s not for everyone but it sure fits me well! 😉

Saturday Morning Cinnamon Pecan Granola

Fun fact: Saturday’s game kickoff temp was 23℉ making it the coldest football game since 1993. My  dad and I were there. I made it through only with the help of four layers of clothing, a hot Runza®, and the hottest cup of hot chocolate I have ever had. It was amazing.

If I could give anyone a tip (my dad!) it would be to leave your seat once in awhile and move around or you might have trouble getting up when it’s time to go because your legs are half frozen!!

 

Saturday Morning Cinnamon Pecan Granola

Say what you want but the Huskers are a fun team to watch right now and if I were Michigan State or Iowa I would be a bit/extremely nervous to play us in the upcoming weeks!!!

Okay enough sports talk.

Cinnamon Pecan Granola, welcome to my world!!

Saturday Morning Cinnamon Pecan Granola

Saturday Morning Cinnamon Pecan Granola

Saturday Morning Cinnamon Pecan Granola

Saturday Morning Cinnamon Pecan Granola

Megan
Cinnamon pecan granola that's just the thing to enjoy on a cozy Saturday fall morning over a bowl of yogurt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Snacks

Ingredients
  

  • 3 cups old fashioned oats
  • 1 cup pecans coarsely chopped
  • 1 cup coconut
  • ¼ cup brown sugar packed
  • 2 tablespoons flax seed
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup coconut oil melted
  • ½ cup maple syrup
  • 1 egg white lightly beaten
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 300℉.
  • Line baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine oats, pecans, coconut, brown sugar, flax seed, chia seeds, cinnamon, and salt. Stir and set aside.
  • In medium bowl, combine melted coconut oil, maple syrup, egg white, and vanilla. Whisk ingredients until smooth.
  • Pour wet ingredients over dry ingredients and mix with spatula until just moistened.
  • Spread granola mixture onto baking sheet and even it out into a thin layer with rubber spatula.
  • Bake at 300℉ for 45 minutes, making sure not to stir granola while it is baking. This would prevent large clusters from forming. Let granola cool completely and then break clusters apart.
  • Store in airtight container up to 1 week.

Notes

Updated recipe from 2016 and was adapted from Whole and Heavenly Oven

Saturday Morning Cinnamon Pecan Granola

 

More Delicious Breakfast Ideas

Raspberry Almond Overnight Oats

Raspberry Almond Overnight Oats

 

Blackberry & Cream Cheese Toast

Blackberry and Cream Cheese Toast with Pistachios

 

Homemade Hash Brown, Egg, & Cheese Waffles

Homemade Hash Brown, Egg, and Cheese Waffles

Super Easy Pumpkin Oatmeal

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Make this easy pumpkin oatmeal when it’s important to you to have a quick and easy breakfast that is also fall-inspired and delicious!

Super Easy Pumpkin Oatmeal

November is coming! November is coming!

And you know what that means…cold weather that makes the current cool days seem like a heat wave, lots of hopes of cute outfit days that get switched out for sweat pants, and all the soup I can convince my family to eat!

I looove this time of year!! I can barely contain myself driving around looking at all of the cute porches full of pumpkins. It’s so wonderful!

Super Easy Pumpkin Oatmeal

I’m definitely in the “non-breakfast eater” class but I absolutely love breakfast foods. The only thing I make time for in the morning is my coffee and the kids of course! There’s breakfast which takes them 40 minutes to eat with nearly 35 cues to keep eating. Gotta love it! I can sense any little thing while I am getting ready like the pour of the cereal for the 3rd time into my son’s bowl!! I, of course, follow up with an “Ahem, we need to leave in 10 minutes!” and we all race out the door after 12.

Oatmeal was a good 50% of my college diet and I’m not sorry. It was the prepackaged kind of course. I had a deep regard for the banana bread and cinnamon roll flavors but they unfortunately were in a box with the apple kind which always seemed to stack up and rarely if ever were eaten.

Today, we are going to do better. We are making easy pumpkin oatmeal with rolled oats. It’s made easy in the microwave making it perfect for those situations when you need breakfast made within 5 minutes!

Super Easy Pumpkin Oatmeal

This easy pumpkin oatmeal is everything good about the fall season!

Super Easy Pumpkin Oatmeal

Super Easy Pumpkin Oatmeal

Super Easy Pumpkin Oatmeal

Megan
Make this easy pumpkin oatmeal when it's important to you to have a quick and easy breakfast that is also fall-inspired and delicious!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1 -2

Ingredients
  

  • 1 cup old fashioned rolled oats
  • 1 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of cloves
  • 1/2 -1 tablespoon pure maple syrup

Instructions
 

  • Add oats and milk to a microwaveable bowl. Microwave on high for 1 1/2- 2 minutes, until oats are cooked.
  • Stir in pumpkin, cinnamon, nutmeg, and cloves. Top with maple syrup and serve warm.

Notes

Recipe adapted from House of Yumm

 

 

 

Super Easy Pumpkin Oatmeal

 

More Great Breakfast Ideas

 

Raspberry Almond Overnight Oats

Raspberry Almond Overnight Oats

 

Blackberry & Cream Cheese Toast

Blackberry and Cream Cheese Toast with Pistachios

 

Homemade Hash Brown, Egg, & Cheese Waffles

Homemade Hash Brown, Egg, and Cheese Waffles

Sweet Potato & Cinnamon Muffins with Dark Chocolate Chips

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Healthier sweet potato and cinnamon muffins made with whole wheat flour and dark chocolate chips.  Your mornings will be off to a great start with these delicious muffins!

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

 

Sweet potatoes muffins, what’s your take on them? It took me years to finally give sweet potatoes a try and now I am all of a sudden putting them in muffins. Are you honestly okay with that? They might not sound like the most delicious muffin in the world but trust me when I say they are absolutely delicious.

I always thought I preferred sweet potatoes the savory way. If you even say sweet potato fries, I’ll come running. But as it turns out, if you mash them up and mix them with cinnamon and chocolate chips and make them into muffins, they are just as tasty!

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

 

We do have a couple chocolate haters in the family so they weren’t head over heels over these muffins but my two youngest loved them and they are the pickiest eaters in the house so I think that tells you something.

They just might be incapable of passing up anything with chocolate in it so if that means I need to make sweet potato and cinnamon muffins with chocolate chips then so be it. It certainly got them to eat a little extra Vitamin A today!

 

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

 

I love everything about my Fancy Fall Pumpkin Muffins! We make them every fall. But I can’t help but love these Sweet Potato and Cinnamon Muffins too! I might like them so much because my husband isn’t thrilled about chocolate so I know I am going to have a chance to eat more than one!!

Honestly, I had to hide my Basic + Chewy Ginger Molasses Cookies in the freezer because he was so close to eating two batches of cookies over a weekend. It was causing me anxiety in the portion control department. LOL.

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

 

Here’s a little look inside these muffins:

Sweet Potatoes
All-Purpose Flour
White Whole Wheat Flour
Cinnamon
Ground Nutmeg
Baking Powder
Salt
Eggs
Sugar
Extra-Virgin Olive Oil
Milk
Vanilla Extract
Dark Chocolate chips

 

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

 

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

Sweet Potato & Cinnamon Muffins with Dark Chocolate Chips

Megan
Healthier sweet potato and cinnamon muffins made with whole wheat flour and dark chocolate chips.  Your mornings will be off to a great start with these delicious muffins!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Muffins
Cuisine American
Servings 15

Ingredients
  

Cinnamon + Sugar Topping

  • 3 tablespoons granulated sugar
  • 1 tablespoon cinnamon

Muffins

  • 2 medium sweet potatoes peeled and cut into thirds
  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour our sub with more all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup milk of choice
  • 1/2 teaspoon vanilla extract
  • 1 cup dark chocolate chips

Instructions
 

Cinnamon + Sugar Topping

  • In a small bowl combine cinnamon and sugar and mix. Set aside.

Muffins

  • Line a muffin tin with liners and for best results, spray the liners with non-stick spray or spray the muffin tin with non-stick spray if not using liners.
  • In a medium pot, boil water and add sweet potatoes. Boil for about 20 minutes or until tender when pierced with a fork. Transfer sweet potatoes to a food processor and process until smooth. Remove lid and set aside.
  • Preheat oven to 400℉.
  • In a large bowl, add flours, cinnamon, nutmeg, baking powder, and salt. Stir until well combined.
  • In a separate bowl, add eggs, sugar, olive oil, and vanilla. Whisk vigorously for about one minute and ingredients are incorporated.
  • Add the sweet potatoes and continue to beat until batter is smooth and free of lumps.
  • Add the flour mixture and stir with a rubber spatula until it is evenly mixed and no flour is visible, about 50 strokes. Fold in the chocolate chips just until evenly mixed.
  • Spoon batter into prepared muffin tin so each cup is about 3/4 full.
  • Bake for 20-25 minutes or until muffins are spring back and toothpick inserted in to the center comes out clean.

Notes

Recipe adapted from Williams Sonoma

 

 

 

Sweet Potato and Cinnamon Muffins with Dark Chocolate Chips

 

More Great Breakfast Ideas

 

Best Healthier Blueberry Muffins

Best Healthier Blueberry Muffins

 

Modern Eggs Benedict with Avocado Sauce

Modern Eggs Benedict with Avocado Sauce