Saturday, October 16, 2010

Pumpkin-y Granola


Although I have given up most grains with the hope of making my picky belly happy, I have yet to kick my oat habit. I love'em hot in oatmeal (there a pot simmering on the stove as I type) and I love'em cold like in this crunchy granola. This is actually my third granola recipe for those who are counting. This one is inspired by another love of mine - pumpkin, it features both pumpkin puree and pumpkin seeds (the ones out of the white shell - pepitas). This granola is only lightly sweet, I always eat mine with fruit and yogurt or almond milk - the fruit adds plenty of sweetness. Alfred also mixes in dried fruit (chopped figs, dates, raisins, etc.) to sweeten his up. If, however, you are looking for a sweeter treat, simply replace 1/2 cup of the pumpkin puree with a liquid sweetener of your choosing (honey, agave, maple syrup, etc.).

Pumpkin-y Granola
5 Cups of Old Fashioned Oats
2 Cups of Puffed Grains (I used millet, rice or corn would work too or more oats)
1 Cup of Raw Pepitas
1 Cup of Raw Sunflower Seeds
1 Cup Finely Shredded, Unsweetened Coconut
1 1/2 Cup Pumpkin or Winter Squash Puree
1/4 Cup Molasses (I used carob molasses)
1 Tablespoon Vanilla Extract
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg (freshly grated is always best!)
pinch of Sea Salt

1) Preheat your oven to 325 degrees, lightly coat two large sheet pans with oil (a pastry brush is helpful here).
2) In a large bowl combine the oats, grains, pepitas, sunflower seeds and coconut.
3) In another bowl, or large measuring cup, combine the pumpkin, molasses, vanilla and spices.
4) Add the pumpkin mixture to the oat mixture, and stir well (use your hands if you need to) until the oat mixture is evenly coated with the pumpkin mixture.
5) Divide the granola evenly between the two prepared sheet pans and spread it out.
6) Bake for 20 minutes, stir the granola around and rotate the pans for even toasting.
7) Repeat until the granola is golden brown and dry.

Let the granola cool completely before storing in an airtight container. *At this point you could mix in some dried fruit if you so desire!

Enjoy this by the handful, over yogurt or with milk!

As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays (this is a brand new blog carnival - make sure to stop by and help make it a sucess!), Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, Family Food Fridays, and Friday Favorites. Check out all the great recipes other bloggers have contributed!

5 comments:

  1. I made Pumpkin Granola just last night--yours seems more healthy:) Mine had brown sugar and maple syrup! It is so yummy!

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  2. Oh yum, I love granola and adding pumpkin to it is pure genius. Please join my pumpkin link up on my blog, it starts Monday.

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  3. followingsplendor - I bet yours is yummy, pumpkin and maple syrup are fabulous together!

    Jenna - thanks for stopping by and I'll definetly link up on Monday!

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  4. That looks really yummy.
    Thanks for sharing.

    http://www.lisasglutenfree.com

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  5. I've seen quite a few pepita posts around the blogosphere lately. Aren't they great? Such a good snack.

    We've talked about making our own granola for a while now. I tried it once with disastrous results. I guess I've been a bit gun shy since then.

    The pumpkin and spices in yours sound so perfect for fall. I like to eat hot oatmeal for breakfast during the cool months too. This would be awesome on top!

    Thanks for adding it to Midnight Maniac Meatless Mondays!

    ♥ Rebecca Jean
    Midnight Maniac

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