October 12, 2014 § Leave a comment
First things first. I acknowledge that pumpkin can take over in the fall and become overwhelming, if not down right absurd (keep pumpkin spice out of my English muffins, thank you very much). I am not on the add-pumpkin-spice-to-anything train.
However, I feel comfortable sharing this pumpkin granola recipe with you for a few reasons:
- It has actual pumpkin in it, not just pumpkin pie spice, orange food coloring, or pumpkin “juice“.
- The pumpkin actually enhances the granola because it helps the clusters to stick together.
- I like this granola so much that I make it even when it’s not pumpkin spice season. The warm flavors carry me through the winter.
This recipe won’t use up a whole can of pumpkin puree. Luckily, The Kitchn outlined some uses for the rest of it that don’t stray into the scary category, and I’m going to share a pumpkin empanada with you soon!
I love this granola mixed into Greek yogurt with some sliced plums and pears, and any other fall fruit I can get my hands on.
Note: This granola, like my go-to granola, is not overly sweet, so add another tablespoon of brown sugar or maple syrup if you like your granola sweeter. Also, the mixture comes together a bit drier than what you might be used to. Don’t worry! The pumpkin puree is thick, but as long as you stir well to coat everything, it will toast beautifully in the oven. If you don’t like your dried fruit chewy, add it in after you bake the granola.
- 5 cups rolled oats
- 1 1/2 cup raw cashews
- 1 cup raw pepitas
- 3/4 cup dried unsweetened cherries, or other dried fruit of your choice
- 1 tablespoon packed brown sugar
- 1 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1/3 cup extra virgin olive oil
- Preheat oven to 350°F.
- In a large bowl, combine oats, cashews, pepitas, dried cherries (or wait until after baking, if you don’t want the dried fruit to be chewy), brown sugar, salt, pumpkin pie spice, cinnamon, and nutmeg.
- Take a look at the mixture and make sure it looks like a good balance of oats, nuts, seeds and dried fruit. If it looks low on anything, toss in a bit more.
- In a separate bowl add pumpkin puree, maple syrup and olive oil and mix thoroughly.
- Add the wet ingredients to the dry and combine, making sure the dry ingredients are evenly coated.
- On a baking sheet, spread the granola out into about a 1/4 inch layer.
- Bake for 30 minutes, rotating the pan after 15 minutes or so.
- Sprinkle the dried cherries across the baked granola if you did not add it already.
- Allow the granola to cool completely. Transfer a large bowl, and then to a jar.
Note: The original recipe instructs you to stir the granola every ten minutes. Instead, I only rotate the pan halfway through baking because I find that stirring breaks up the clusters, and I like clusters! The oven is at a low temperature, so I’ve never had a problem with burning.