I recently made some pumpkin muffins (which I’ll post soon) and had a little leftover pumpkin puree. After feeding part of it to Zachary (he loved it, of course), I decided to use the rest to make some pumpkin granola. I can’t believe that it’s practically mid-November and this is only my first pumpkin post of the year. Insanity. We’ve been lucky to have some very fall-like weather this week, which makes it a perfect opportunity for autumnal flavors. Normally by now, I think fall is a distant memory and we start looking to hire snow shovelers.
I used a recipe that I frequently make as the base for this pumpkin granola. It smelled so great as it was baking up and of course it tasted delicious, too. One thing I love about this granola recipe is that it doesn’t use any refined sugars or butter or oil. It’s quite healthy and the perfect complement to some Greek (or other) yogurt.
Nutty Pumpkin Granola
1.5 cups rolled oats
1/4 cup chopped raw or slivered almonds
1/4 cup chopped walnuts
1/4 cup pepitas
1/8 tsp. salt
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
1/8 tsp. allspice
1/3 cup pumpkin puree
1/2 tsp. vanilla extract
1/3 cup pure maple syrup
1/3 cup dried cranberries
Preheat the oven to 300 and spray a baking sheet with nonstick spray.
Mix together the oats, nuts, salt, and spices. Then, stir in the pumpkin puree, vanilla, maple syrup and cranberries. Be sure everything is well combined.
Spread the mixture onto the prepared baking sheet and bake for 30-40 minutes, stirring occasionally, until golden brown and crisp. The granola will crisp up a bit more after it’s out of the oven, too.
I’m currently having trouble displaying comments. Rest assured, I do receive (and love to get!) comments, but they are not displaying on the page. Please continue to comment and if you have a specific question, I will email you a response. Thank you!