For some reason, this pumpkin granola is a hit in our house. The pumpkin provides the granola a great crunchy, slightly “clumpy” texture while yet keeping the granola reasonably low in sugar and fat compared to other comparable recipes.
Some bloggers and granola fans have suggested adding an egg white to the mixture to make the clusters stick together, but I find that this makes the granola too soft and mushy for my taste.
Try some of this granola if you’re a fan of lightly sweet, crunchy varieties packed with little clusters.
INGREDIENTS:
- 5 cups of rolled oats
- 1 cup of pumpkin puree
- 2/3 cup of chopped nuts (walnuts, pecans, almonds)
- 1/2 cup of dried cranberries
- 1/4 cup of pumpkin seeds
- 1/4 cup of sunflower seeds
- 1/3 cup of maple syrup
- 1/3 cup of oil
- 1/3 cup of brown sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of vanilla
- ½ teaspoon of salt
- ¼ teaspoon of ground ginger
- ¼ teaspoon of nutmeg
- ¼ teaspoon of allspice
INSTRUCTIONS:
- Prepare a 250-degree oven.
- Mix everything from the sugar to the salt in a big basin. Add the pumpkin purée and mix it in. Then, incorporate the seeds, nuts, and oats.
- Disperse evenly on a baking pan. Toss every so often for the first 90 minutes of baking time. Then, when it’s completely cooled, mix in the dried cranberries. Keep for up to two weeks if stored in a cool, dry area in an airtight container.