The Brellis House

 

Pumpkin Granola

Posted on October 28th, 2012 by Dan

We’ve been taking full advantage of pumpkins this year. We have been frequently making this granola and it’s been our breakfast almost every day for a few weeks. The recipe is adapted from Recipe Boy’s pumpkin granola. It’s great in milk or yogurt.

Ingredients

3 cups old fashioned (rolled) oats
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup pure (unsweetened) pumpkin puree
1/4 cup applesauce
2 tablespoons brown sugar
1 1/2 teaspoons vanilla extract
1 cup dried cranberries
1/2 cup pepitas
1/2 cup mini chocolate chips
1/2 cup roasted pecans

Method

1. Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper, or use a nonstick baking sheet.

2. Mix the dry ingredients in a large bowl (oats through salt). Mix the wet ingredients (syrup through vanilla) in a smaller bowl. Stir the wet ingredients into the dry ingredients. Then stir in the cranberries, pepitas, and pecans.

3. Spread the mixture out onto your baking sheet. Bake until golden- stirring halfway through baking- 20 minutes, then stir, then bake another 20 minutes. If it’s not quite golden and crisp, bake 5 to 10 minutes more. It will get crisper as it cools. Let it cool and mix in chocolate chips, and then store it in a covered container to nibble on for a couple of weeks.

pumpkin granola

Suess clearly approves!suess and pumpkin granola

2

Cheese Pumpkin & Recipe Roundup

Posted on November 8th, 2011 by Dan

I LOVE pumpkin in the kitchen. It’s so versitile. You can use it to replace water in almost any bread or pasta recipe, adds a lovely golden color and packs a punch of beta-carotene, vitamin C, and potassium. One of the great multitaskers of the culinary world.

Pumpkin, pumpkin, pumpkin.

Cosmo and pumpkinThis is a cheese pumpkin. Not sure why, but it was big and fleshy. Above is a picture with Cosmo for scale.

Cheese PumpkinLike I said, a very fleshy pumpkin which totaled about 16 cups of puree.

I made as many pumpkin dishes as I could and froze the rest, 2 quarts, for later. Here’s a few of the recipes, with pictures, I particularly liked.

  1. Pumpkin Pull Apart Rolls, VeganDad
    A very moist, soft roll. The pumpkin puree adds just enough flavor for these rolls. Unfortunately, we ate/served them all before realizing we didn’t take a picture of the finished product.
    Pull Apart Rolls
  2. Pumpkin Spice Granola, A Healthy Passion
    I really liked this granola because there was no sugar added and I could control the sweetness with the amount of maple syrup added. I used toasted, chopped pecans instead of the pumpkin seeds or walnuts. When I make it again, I will probably add more nuts for extra crunch. Raisins might also be a nice touch to this.
    Pumpkin Spice GranolaPumpkin Spice Granola
  3. Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze, Healthy. Happy. Life.
    These were amazing! We ate the whole batch in a week. Sweet, moist, chewy, the whole 10 yards. Unfortunately, my photo was taken in bad lighting, so don’t let that discourage you.
    Pumpkin Cinnamon Rolls
I’ve got lots of good ideas for Thanksgiving that I can’t wait to make and share.
What’s your favorite pumpkin recipe? Let me know, I’m always looking for more ideas.