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.
Originally Published: November 22, 2011