Tuesday, November 22, 2011

Pumpkin Granola

I had some pumpkin puree left over and found this recipe on www.thepastryaffair.com to try. I love eating a bowl of granola in the morning, however it's pricey at the store so I don't have it that often. This recipe was super easy, delicious, and very filling.

Yields about 6 cups

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old-fashioned oats
3/4 cup cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened coconut
1/4 cup roasted pumpkin seeds (I didn't add these as I didn't have any, was still yummy without them!)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.

Spread out evenly on prepared baking sheet. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.

Serve with milk, yogurt, or eat it plain.

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