Pumpkin Pecan Granola
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I liked the apple walnut granola {made with applesauce en lieu of oil} so I decided to try it with pumpkin puree. I spiced the pumpkin puree with pumpkin pie spices and filled the granola with pecans and pumpkin seeds roasted with brown sugar, cinnamon and ginger. Instead of honey I used maple syrup in keeping with the rich, autumn flavors of the granola. Due to its similar consistency to applesauce the pumpkin worked great and added even more vitamins and nutrients to the already nutrient-loaded granola. This pumpkin pie-spiced granola makes the perfect seasonal granola for autumn but it is appropriate all year long because the pumpkin flavor is not overpowering. As with the apple walnut granola, you can use all pumpkin or you can use a mix of oil {a couple Tablespoons} and the rest pumpkin.
| Pumpkin Pecan Granola |
- 4 cups old-fashioned oats
- 1 cup All-bran
- 1 cup wheat germ
- 1/4 cup flax seeds
- 1/4 cup roasted pumpkin seeds
- 3/4 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- Toss all of the ingredients together.
- Spread them onto an ungreased baking sheet.
- Bake the granola at 300 degrees for 30 minutes or until the granola is golden brown, stirring it every 5 minutes or so to ensure that it doesn’t burn and/or stick to the pan. Stir it when you remove it from the oven and then let it cool on the pan.
- Store it in a sealed container.
Tags: flax seed, granola, homemade granola, low-fat granola, oatmeal, pecans, pumpkin, pumpkin pie granola, spiced granola, wheat germ
Sun, Nov 20, 2011
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