I have a confession to make...I've never had granola. The thing is, I don't like yogurt. At all. And since most people (I think) put their granola on top of yogurt, it's not something I've ever really been interested in. Until, that is, I saw it on this website. I love pumpkin, and I love pumpkin/fall spices. So you pair that with some oatmeal and other mix-ins and then bake it, I can get behind that.
When I read the recipe, it looked like a lot of sugar to me. While I like sugar, if I'm really going to be eating my calories at breakfast, I want a croissant or a cinnamon roll. Granola is supposed to be healthy, right? So I cut down the sugar. This (obviously) makes it less sweet, but I think it's great. I went light on the mix-ins and only added in larger amounts of raisins, pumpkin seeds, and pecans. Most people are more adventurous than me, so I'm going to include the recipe for all the mix-ins below. Feel free to add/subtract whatever you want. You can definitely make this recipe what you want. And certainly serve it over a container of yogurt, or if you're like me, in a bowl of milk.
When I read the recipe, it looked like a lot of sugar to me. While I like sugar, if I'm really going to be eating my calories at breakfast, I want a croissant or a cinnamon roll. Granola is supposed to be healthy, right? So I cut down the sugar. This (obviously) makes it less sweet, but I think it's great. I went light on the mix-ins and only added in larger amounts of raisins, pumpkin seeds, and pecans. Most people are more adventurous than me, so I'm going to include the recipe for all the mix-ins below. Feel free to add/subtract whatever you want. You can definitely make this recipe what you want. And certainly serve it over a container of yogurt, or if you're like me, in a bowl of milk.
Pumpkin Granola Recipe
Makes 4-5 cups
Print this recipe
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup maple syrup
1 teaspoon vanilla
4 cups old-fashioned oats
3/4 cup dried cranberries
1/2 cup pecan halves, chopped
1/4 cup raisins
1/4 cup unsweetened coconut
1/4 cup pumpkin seeds
Preheat your oven to 350 degrees, and line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, stir together the pumpkin, cinnamon, nutmeg, ginger, salt, brown sugar, maple syrup, and vanilla. Add in the oats and other mix-ins and stir until everything is coated and combined.
Spread onto the baking sheet in a single layer and bake for 20 minutes. Stir and then bake for another 15-20 minutes. Let cool completely; it will harden/crisp as it cools. Store in an airtight container or bag.
Source: Barely adapted from A Bitchin' Kitchen who adapted it from Pastry Affair
Makes 4-5 cups
Print this recipe
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup maple syrup
1 teaspoon vanilla
4 cups old-fashioned oats
3/4 cup dried cranberries
1/2 cup pecan halves, chopped
1/4 cup raisins
1/4 cup unsweetened coconut
1/4 cup pumpkin seeds
Preheat your oven to 350 degrees, and line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, stir together the pumpkin, cinnamon, nutmeg, ginger, salt, brown sugar, maple syrup, and vanilla. Add in the oats and other mix-ins and stir until everything is coated and combined.
Spread onto the baking sheet in a single layer and bake for 20 minutes. Stir and then bake for another 15-20 minutes. Let cool completely; it will harden/crisp as it cools. Store in an airtight container or bag.
Source: Barely adapted from A Bitchin' Kitchen who adapted it from Pastry Affair
