I brought back my love for pumpkin just enough to whip up some pumpkin spice granola. Granola is one of my favorite things to make because its healthy (aka less than 2 sticks of butter), easy, and a big batch will provide me with breakfast or snack for weeks! This particular granola is especially healthy because the pumpkin takes the place of most of the oil used in regular granola recipes. It also uses pumpkin seeds in place of nuts so I can bring it for breakfast at my nut-free school. Score and double-score!
Here’s what I did:
Preheat the oven to 325 degrees.
In a large bowl, mix together:
4 cups old-fashioned rolled oats
1 cup raw unsalted pumpkin seeds
1 cup dried cranberries
In a separate, medium-sized bowl, whisk:
3/4 cup pumpkin puree
1 tbsp vegetable oil
2 tbsp pure maple syrup
1/4 cup brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
Stir the wet ingredients into the dry. Spread out over a large baking sheet. Bake for 35-40 minutes, stirring every 15 minutes or so, until golden brown.
At around 25 minutes, I also added 1/2 cup of unsweetened shredded coconut to add a bit more flavor.
That’s it! Easy as pie…