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.
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
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.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.
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.
- 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.
- 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 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.