As you all know, Halloween just passed and I was only trick-or-treating for one hour but still got four pounds of candy! Since four pounds of candy would make me as round as the Earth, I decided to donate pretty much all of it to the local orthodontist who gives one dollar back to my school for every one pound donated. Another tip on not to become as big as Earth, is to make this healthy home-made Pumpkin Granola.
I just love dried cranberries! It seems as if they can go on anything!
I’ve always wondered why Quaker Oats come in such a big can. There are a lot of oats in this recipe!
This recipe has basically only two parts, the wet ingredients and the dry ones.
After you’ve mixed the wet and dry ingredients together, it seems as if the wets have disappeared!
The crunch and pizzazz… pepitas and cranberries!
Don’t smash the dough into clumps or else you’ll make granola bars instead of granola. Here it gets baked so all that wet stuff can dry out.
This fun fall recipe is being devoured at my house. My mom is eating like a quarter of the jar every day! Well anyways, the granola is great on yogurt but some people might want a little drizzle of honey to sweeten it.
And even a kid can make a fall breakfast favorite… Like Me!
Pumpkin Granola
Ingredients
- 3 cups old fashioned (rolled) oats
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup unsweetened pumpkin puree
- ¼ cup applesauce
- 2 tablespoons brown sugar
- 1½ teaspoons vanilla extract
- 1 cup dried cranberries
- ½ cup pepitas
Instructions
- Preheat the oven to 325℉. Line a rimmed baking sheet with parchment paper, or use a nonstick baking sheet.
- Mix the dry ingredients in a large bowl (oats through salt). Mix the wet ingredients (syrup through vanilla) in a smaller bowl. Stir the wet ingredients into the dry ingredients. Then stir in the cranberries and pepitas.
- Spread the mixture out onto your baking sheet. Bake until golden- stirring halfway through baking- 20 minutes, then stir, then bake another 20 minutes. If it's not quite golden and crisp, bake 5 to 10 minutes more. It will get crisper as it cools. Let it cool and then store it in a covered container to nibble on for a couple of weeks.
AngieG.
Wednesday 27th of April 2016
Hi! I just found your site-great recipes! My eldest daughter is almost 13 and loves to cook, so I can't wait to show her your recipes-being gluten free and dairy free is tough! Your recipes have given me a new found courage-thanks!
Cynthia M
Friday 25th of September 2015
I just made this last night. I am very happy to have a Granola recipe that is so healthy. I used SF Maple Syrup and Brown Sugar Truvia to make it as Sugar Free as possible. I have made granola many times and my go-to way of making it is doing it at night before bed. Put it in a 375 degree oven for 10 minutes. Stir. Put back in the oven and turn the oven off. Leave it in overnight. This way you don't have to watch it and I don't burn it. Some of the larger chunks were softer than I like, so next time I will put it in a larger roasting pan so it is more spread out. Great recipe. Thanks!
Elissa
Monday 12th of November 2012
This recipe is very good. The only thing I would change is using apple juice instead of the apple sauce. I baked the granola for an hour. It was still a little chewy once cooled. Great job to the chef for this recipe! It does have a nice flavor.
Christine
Tuesday 9th of October 2012
Just made this! Delicious smelling and tasting! Great recipe
Maren
Tuesday 9th of October 2012
Yum! Just made a batch! It came out delicious and my 18 month old has been gobbling it down!