Grab a handful of this granola or top your yogurt with it for a healthy, nutrient-loaded Thanksgiving snack.
By Kelsey Hilts
This pumpkin pie-spiced granola makes the perfect seasonal granola for autumn but it is appropriate all year long because the pumpkin flavor is not overpowering.
After baking some pumpkins I had some extra puree to use so I decided to make granola. Baking granola with applesauce en lieu of oil works well so why not try it with pumpkin. I spiced the pumpkin puree like a pumpkin pie and loaded the granola with pecans, flaxseed, oats, wheat germ and pumpkin seeds roasted with brown sugar, cinnamon and ginger. Instead of honey I used maple syrup in keeping with the rich, autumn flavors of the granola.
The pumpkin worked great and added even more vitamins and nutrients to the already nutrient-loaded granola. You can use all pumpkin or a combination of oil and pumpkin. Canned pumpkin may not work depending on the water content because it tends to be packed so tightly. You want the pumpkin to be the consistency of applesauce.
- 4 cups (322g) old-fashioned oats
- 1 cup (80g) All-bran
- 1 cup (125g) wheat germ
- ¼ cup (40g) flax seeds
- ¼ cup (30g) roasted pumpkin seeds
- ¾ cup (90g) chopped pecans
- ¼ cup (50g) brown sugar
- ¼ cup (87g) maple syrup
- 1 cup (180g) pumpkin puree
- ½ tsp (1g) cinnamon
- ¼ tsp (0,6g) ginger
- ⅛ tsp (0,2g) nutmeg
- Toss all of the ingredients together.
- Spread them onto an ungreased baking sheet.
- Bake the granola at 300 degrees for 30 minutes or until the granola is golden brown, stirring it every 5 minutes or so to ensure that it doesn’t burn and/or stick to the pan.
- Stir it when you remove it from the oven and then let it cool on the pan.
- Store it in a sealed container.