Tuesday, October 5, 2010

Pumpkin-Maple Granola


One of my favorite summer breakfasts is Greek yogurt, fresh berries or peaches, and granola.  Its filling, delicious, and nutritious.  I have made my own granola in the past, but it has been a long time.  I'd forgotten how much tastier homemade is (though really, isn't that the case with just about everything?)!

I'd had the idea to make pumpkin granola, and there were several versions online that caught my eye, but none were "the one."  Some had added sugar, which I knew I didn't want, some had obscure (to me anyway) syrups or ingredients that I don't keep on hand, and the proportions just seemed off for some.  So I just decided to start experimenting and see what I could come up with.

I was really pleased with how this granola turned out.  A little sweetness from the maple syrup and dried fruit, a little spice from the cinnamon and nutmeg, and a nice toasty flavor from the oats and nuts.  The whole combination is just about perfect - not too sweet, and utterly addictive.  I've had to stop myself from constantly grabbing handful after handful as I pass through the kitchen.  Besides snacking on it, I've enjoyed it in my morning yogurt with chopped apples or pears, and I've also added to to salads for lunch - its a great crunchy topping!

One Year Ago:  Butternut Squash Risotto




Pumpkin Spice and Maple Granola
a Pink Parsley Original
  • 3/4 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/4 cup canola oil
  • 2 Tbs honey
  • 3 cups old-fashioned oats
  • 1/3 cup flax seeds
  • 1/2 cup pepitas
  • 1/2 cup whole almonds
  • 1/3 cup sunflower seeds
  • 2/3 cup coconut
  • 2 Tbs cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp salt
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1 cup chopped dried figs
Preheat the oven to 350, and line a baking sheet with parchment paper.  In a large bowl, whisk together the pumpkin, maple syrup, oil, and honey.  Add the oats, flax, pepitas, almonds, sunflower seeds, coconut, and spices, and mix well to combine.

Transfer to the baking sheet and spread to distribute the mixture to a uniform thickness.  Cook 30-40 minutes, stirring the granola every 10 minutes, until golden-brown and crispy.

Allow to cool to room temperature, and mix in the dried fruit.  Store in an airtight container.


8 comments:

Eliana said...

I love me some greek yogurt with a drizzle of honey and granola. So now I must go home and make this because I know it will take my breakfasts to all new levels. Thanks so much for sharing.

Heidi said...

I love the idea of this recipe...my granola "sauce" is half honey, half oil. It is delicious but not the greatest for you. I imagine the punkin adding moisture without the "bad stuff". I'll be trying this for sure.

Jennifurla said...

I am a greek yogurt addict, I go through 3 tubs a week - I just use honey in it. I HAVE to try this though

the blissful baker said...

yogurt, fruit, and granola is one of my favorite breakfasts too! i love homemade granola and am always looking for new variations. this pumpkin-maple granola sounds delish!

Seconds for Satisfaction said...

This sounds like the perfect snack to bring to work!! Thanks!

Jennifer said...

I LOVE spiced granola and I have a thing for pumpkin. Perfect granola!

Kel said...

Thank you SO much for sharing this! I never considered incorporating pumpkin with the rest of the ingredients!

I bet the house will smell amazing when this is done!

eatme_delicious said...

This looks like the most perfect fall granola! I've never tried making granola with pumpkin before.

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