Author Notes
Chock-full of whole, protein-packed ingredients, natural sugars, healthy oils, and fiber-packed pumpkin, this granola is unalloyed pure; a testament to the benefits of whole eating. Choose this pumpkin-thrice snack for a real energy boost—whether it be to start your day or a mid-afternoon snack—where excessive sugar, unhealthy oils, and processed ingredients won't pull you down.
This recipe was adapted from Minimalist Baker. —KvellintheKitchen
Ingredients
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3 cups
rolled oats
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1 1/4 cups
raw pecans
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1/3 cup
raw pepitas
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1/2 cup
raisins or dried cherries
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1/4 teaspoon
salt
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3/4 teaspoon
pumpkin pie spice (plus extra dash of cinnamon, nutmeg, and allspice)
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1/4 cup
coconut or canola oil
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1/3 cup
maple syrup
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1/3 cup
pumpkin puree
Directions
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Preheat oven to 340 F.
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Mix the oats, nuts, seeds, raisins, spices, sugar (if using), and salt together in a large bowl.
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In a small saucepan over medium-low heat, warm the oil, maple syrup, and pumpkin puree and whisk. Pour the saucepan contents over the dry ingredients and quickly mix with a wooden spoon.
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Spread the mixture evenly onto two baking sheets* (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point.
*This ensures the mixture is completely spread out in a single layer. The mixture does fit on one baking sheet, but it will be compact and not properly crisp if too crowded.
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Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
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Transfer to an airtight container, where it will keep for a couple weeks.
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