Spicy pumpkin breakfast goodness. Make it in one bowl, bake it in two pans. Eat this homemade, omega-rich breakfast all month. Nuf said!
Pumpkin Maple Granola
Pumpkin Maple Granola
½ cup pumpkin puree
4 oz container or heaping 1/3 cup applesauce
1/2 cup real maple syrup
4 oz container or heaping 1/3 cup applesauce
1/2 cup real maple syrup
1/4 scant cup of organic canola oil (omit if you wish to reduce the fat here)
1/3 cup water
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 1/2 teaspoons salt
2 teaspoons pumpkin pie spice (1 teaspoon cinnamon, 1/2 teaspoon ginger, ground, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
5 cups rolled oats
1/2 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/4 cup sunflower seeds
1/4 cup pepitas
1/4 cup coconut ribbons
After baking add…
1 scant cup dried cranberries
Preheat your oven to 325F. Combine the wet ingredients, salt and spices in a large bowl and mix well. Add the oats, nuts/seeds and coconut and toss to combine.
Spread the granola onto two large baking sheets so most of it has contact with the pan. Bake for 40 minutes. Stir with a spatula at the half-way point. Be sure to remove the pans from the oven one at a time when you do this so you don't risk spilling granola into your oven, which may burn and at the very least be annoying to clean up. I speak from experience here:-).
After 40 minutes is up, check for crispness. If the granola still seems a bit moist, bake for another 10-15 minutes. If the granola is done and the nuts look toasty but not at risk of burning, I often cut off the oven at this point and let the granola cool off in there with the door slightly ajar.
Once the granola is cool, add the dried cranberries and store in an airtight container for up to a month. Serve with yogurt, fruit or milk for a hearty, healthy breakfast or snack.
Once the granola is cool, add the dried cranberries and store in an airtight container for up to a month. Serve with yogurt, fruit or milk for a hearty, healthy breakfast or snack.
