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Posted By cindy On October 19, 2012 @ 5:06 am In breakfast,Uncategorized | 14 Comments
Adapted from this recipe.
I use Bob’s Red Mill Thick Rolled Oats here, which I find at any supermarket in the natural foods section. I like the more substantial chew of these particular oats, but any brand you like works just as well. The pumpkin isn’t front-and-center in this recipe, it’s mostly a background flavor, as the puree softens the oats and works against that crunchy texture so beloved in granola. Also, I added a variety of seeds and nuts–I usually just add whatever is left over from other recipes–feel free to switch them up or omit as desired.
3 cups rolled oats
1/2 cup raw walnuts
1/2 cup raw almonds
1/2 cup unsweetened coconut flakes
1/3 cup sunflower seeds
3 Tablespoons flax seeds
3 Tablespoons sesame seeds
pinch of salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon grated nutmeg
1/2 cup maple syrup
1/3 cup olive oil
2 teaspoons vanilla extract
3 Tablespoons plain pumpkin puree
Preheat oven to 325*F. Line a baking sheet with parchment.
In a large bowl combine oats, nuts, coconut, seeds, salt, and spices. In a large measuring cup whisk together maple, oil, vanilla, and pumpkin. Pour the maple-pumpkin mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist. The granola will crisp a bit more as it cools. Store completely cooled granola in airtight containers for 1-2 weeks.
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