Friday, October 12, 2012

Pumpkin Recipe Roundup: Pumpkin Almond Granola

It's time for another installment of my October series: Pumpkin Recipe Roundup. For week 2, I have decided to share my pumpkin granola recipe. I eat granola almost every day with Greek yogurt for breakfast. I started making my own granola recently to control the amount of sugar and to make gluten free. I followed a recipe the first time I made granola and was amazed at how easy it is. After messing with ingredients, measurements and cooking times/lengths, I have created, what I believe is a foolproof recipe that the hubby enjoys too!

I usually double the recipe since we eat a lot of granola in our house. It will keep in an air tight container (recommend a glass jar instead of Tupperware) in the pantry for about 3-4 weeks. This recipe is VERY versitle, so play around with ingredients that you like to make the perfect personalized granola. The pumpkin flavors are great for this lovely Fall season we are having! Num, num, breakfast is served :)

Pumpkin Almond Granola |

Pumpkin Almond Granola

Adapted from The Sprouted Kitchen
Yields: 6 cups
Prep Time: 10 minutes
Cook Time: 25-35 minutes

5 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cinnamon
1/3 cup pure maple syrup
1 cup pumpkin puree
4 cups old fashioned rolled oats (can use gluten free oats)
2 cups mixture of raw walnuts, almonds, flax seed and/or pepitas
1 cup mixture of dried figs, cranberries and currants (can use any dried fruit here)
1/2 cup shredded unsweetened coconut (optional)

Preheat the oven to 350F. Line a large walled baking sheet (or two if doubling) with either parchment paper or aluminum foil. Spray with olive oil (or use a paper towel dipped in olive oil to rub the surface). This helps the granola from sticking while cooking.

Pumpkin Almond Granola |

In a medium saute pan over medium heat, toast the nuts and seeds (except flax seed) until fragrant and lightly browned. Stir these often while toasting and watch carefully as they will burn very quickly. Once toasted, set this aside to cool.

Pumpkin Almond Granola |

In a large bowl, mix the olive oil, salt, spices, maple syrup and pumpkin puree until well blended. Stir in the oats, toasted nuts and seeds and mix well to combine. The mixture will be very moist, this is OK.

Pumpkin Almond Granola |

Lay the granola out on the prepared baking sheet (or two) and spreed out evenly. Bake at 350F for 25-35 minutes or until the granola is a nice golden brown, stirring every 10 minutes to let steam escape. Steam will rise from the granola when you stir - this is a good thing and helps make the granola crispy! Remove from the oven and stir in the dried fruit right away. Let cool to room temperature and store in an air tight container in the pantry for up to 3-4 weeks. For a chewier granola, cook closer to 20-25 minutes. For a crispier granola texture, cook for 30-35 minutes. I like crispy!

Pumpkin Almond Granola |

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