Remember in November when you wanted to gag at the sight of yet another pumpkin recipe? Yeah, me too. I got into pumpkin late this year because I was just so sick of all the pumpkin featured in every possible baked or cooked good. I made my tried and true pumpkin recipes but revolted on trying new things. Such a rebel, I know.
Then this granola just fell into my lap (as in showed up in my inbox on my laptop, not as in someone dumped granola on me). It’s January, and I’m still making this, so this is officially not just a fall food. I have to thank my lovely friend Renee for this recipe – this year she inspired me not only to bake and puree my own pumpkins instead of buying the canned stuff (do you KNOW how much cheaper and more rewarding this is?!), she also provided me with some awesome new recipes to put the pumpkin to good use in. Renee is one of my role models for godly womanhood (don’t tell her I said that), so if she purees her own pumpkin, I’m doin’ it too :)
Plain homemade granola being one of my favourite foods, I knew I had to try her pumpkin granola recipe asap. This recipe originally comes from the absolutely beautiful Sprouted Kitchen Cookbook, and I didn’t change much. I changed the spices since I don’t have pumpkin pie spice and substituted almond for pecans since they were what I had and my kids like them. It’s pretty perfect.
This granola smelled so incredible baking and the only problem is it doesn’t make a very big batch. It disappeared in no time – my kids love granola (almost) as much as me. I’ve since made it with pecans as well, since pecans are one of my favourite nuts, but they didn’t fly quite as well with the kids since they do have more flavour and look a bit more obvious than sliced almonds. The flavour of the pecans with the cinnamon and ginger was, however, in my opinion, a match made in heaven.
- 2 ½ Tbsp olive oil
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅓ cup pure maple syrup
- ⅓ cup pure pumpkin puree
- 2 cups old-fashioned rolled oats (not quick oats)
- ¾ cup raw chopped almonds or pecans
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine the olive oil, salt, cinnamon, ginger, maple syrup, and pumpkin puree and whisk to combine. Add the oats and pecans, and stir until evenly coated.
- Spread the mixture on the baking sheet, keeping some of the clusters of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in colour, 40-45 minutes. Remove from the oven and allow the granola to cool completely at room temperature before storing. Store in an airtight container for up to 3 weeks.