Pumpkin spice granola
A nutritious, satisfying, lightly sweetened granola with notes of pumpkin, warm autumn spices and crunchy seeds.
Yields: 24 (¼ cup) servings
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Ingredients
Instructions
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Preheat oven to 325°F/163℃.
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Drain the pumpkin: Place a double layer of paper towels on a large plate. Diffusion ½ cup canned pumpkin puree evenly on the paper towels. Place another layer of paper towels on top, pressing gently to absorb excess moisture. Let sit for about 10 to 15 minutes, then carefully remove the top layer of paper towels and transfer the drained puree to a medium bowl for use.
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Mix the dry ingredients: Meanwhile, in a large bowl, combine 3 cups old fashioned oatmeal, ½ cup pepitas, ½ cup pecans, ¾ cup golden flax seeds, ¼ cup chia seeds, ¼ cup sesame seeds, 1 tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon ground gingerAND 2 teaspoons sea salt.
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Mix the wet ingredients: In medium bowl, add the ⅓ cup light brown sugar, ¼ cup maple syrup, 2 tablespoons extra virgin olive oilAND 2 teaspoons vanilla extractand blend until smooth.
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Combine the wet ingredients with the dry ingredients until the oats are well coated.
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Diffusion: Spread the mixture evenly over a full baking sheet (or two half-sheet pans). Sprinkle with 1 tablespoon demerara or turbinado sugar if you use it, e salt flakes.
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Baking: Cook for about 30-35 minutes, stirring halfway through, until the mixture is nicely browned, the oats are mostly dry to the touch and the kitchen smells wonderful.Note: Because the pumpkin puree stains the oats, they will already be “brown” before cooking, so it can be harder to tell when they are done. I recommend saving a small piece of raw granola to compare with the cooked version. Once it’s darkened significantly, it’s ready!
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Cold: Place the pan on a wire rack to cool. After a few minutes of cooling, sprinkle 1 cup dried cranberries over, then cool completely, about 1 hour. Store in an airtight container and enjoy!
Notes
Storage: The granola should be cooled completely, then stored in an airtight container at room temperature for about 1 month.
Freezer: Alternatively, store in the freezer in an airtight Ziploc bag for up to 3 months.
Recipe heavily adapted from Soframiz (Sofra Bakery’s cookbook).
Nutrition
Calories: 153kcal | Carbohydrates: 20G | Protein: 3G | Fat: 7G | Saturated fat: 1G | Polyunsaturated fats: 3G | Monounsaturated fats: 3G | Trans fats: 0.003G | Sodium: 198mg | Potassium: 137mg | Fiber: 4G | Sugar: 10G | Vitamin A: 798UI | Vitamin C: 0.4mg | Soccer: 49mg | Iron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
