I’ve been making this granola for a while now, and I was looking for something new. I also had about half a cup of pumpkin left and needed something to do with it, so this recipe was perfect. This was really easy to make, but its not as sweet as my other granola. While I’m trying to cut back on my processed sugar this will be just fine; I think when I add it to my (soy) yogurt with some honey or agave, it will balance out.
As I was making this granola I also realized it had no oil! It turned out pretty nice and crunchy for being oil-free. I was really surprised!
Original Recipe can be found here
|1/2 c. pumpkin puree
4-6 tbsp sweetner (I used pure maple syrup)
1/2 tsp molasses
2 tsp pure vanilla extract
1 tbsp almond milk
2 c. rolled oats
|1/4 c. flax meal
2 tsp pumpkin pie spice
1/4 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 c. chopped pecans
1/2 c. raisins
Preheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a small saucepan over medium-high heat, stir together the pumpkin puree, sweetner, molasses, vanilla extract and almond milk; stir until the mixture starts to simmer then remove from heat and set aside. In a large bowl, stir together the rolled oats, flax meal, pumpkin pie spice and salt, then slowly stir in the pumpkin mixture. Sprinkle granola over the prepared baking sheet and dust with cinnamon. Bake at 325˚F for 25 minutes then remove from oven and mix in the walnuts; break up any large clumps (make sure to do this good!) and bake for an additional 10-15 minutes. Remove from oven and toss with raisins immideately. Let cool on the baking sheet.
Yield: approximately 3 1/2 cups