Toasty Pumpkin Granola

BOY am I glad it’s Friday!  As Calder might say, “awesome, wow!” (we’ve been listening to a lot of the Hamilton soundtrack lately).  So yes, FRIDAY!

This particular Friday means two things: one – I’m on a flight east to start some early Thanksgiving celebrations with my family (hooray!) and two – weekend baking!  Double hooray!!

This weekend, I challenge you to make your own granola.  It’s easy (the measurements below aren’t set in stone, so take any liberties you like), satisfying, and this pumpkin version in particular will make your house smell like the tiny fairies of Autumn sneezed warm spices everywhere (and I say that with the utmost respect/admiration for those guys).

One batch of this stuff will yield you a healthy, delicious and très seasonal breakfast (either with milk, yogurt, or sprinkled over a warm bowl of oatmeal) for the upcoming week and beyond.  It makes a great gift, and also freezes nicely for future breakfasting/snacking.

Happy Friday, everyone! Let’s get to baking!

Toasty Pumpkin Granola

If you’re not feeling the pumpkin thing, you can substitute the pumpkin puree with natural almond or peanut butter, slightly warmed in the microwave until pourable.

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 3/4 cup wheat bran
  • 3/4 cup super seed & ancient grain blend (a mix of buckwheat groats, millet, chia seeds, flax seeds, quinoa, hemp seeds and amaranth)
  • 1 cup pecans
  • 3/4 cup slivered almonds
  • 1 cup unsweetened flaked coconut
  • 1/2 cup raw pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1 cup pure pumpkin purée
  • 1/4 cup pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • pinch ground cloves
  • pinch ground nutmeg
  • raisins or dried cranberries (optional)

Directions:

Preheat oven to 325 degrees F, with a rack in the center position.

Spread the oats, wheat bran, seeds/grains, pecans, almonds, coconut, pumpkin seeds and sesame seeds evenly over a clean sheet pan.

In a bowl, whisk together the pumpkin purée, maple syrup, olive oil, salt, cinnamon, cloves and nutmeg until smooth.

Drizzle the pumpkin mixture over the dry oat mixture, then use your hands (or two spoons) to mix everything together until the granola mixture is damp and well coated.  Spread the mixture evenly on the pan.

Bake the granola for 30-45 minutes, stirring occasionally, until dry and deeply toasty (your house will smell amazing).

Cool the granola completely before storing in airtight jars or zip top bags.  Granola will keep at room temperature for about a week, or in the freezer for about a year.

Makes 6-8 cups granola.

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