Fall is in the air and that means pumpkin everything!! If pumpkin is in the title, I must have it. I am in love with granola and eat it basically every day, so when I found this recipe I knew I had to try it.
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground all spice
- 1/4 teaspoon kosher salt
- 1/2 cup brown sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups old-fashioned oats
- 1/4 cup uncooked millet (or substitute 1/4 cup uncooked quinoa, rinsed and patted dry or substitute additional 1/4 cup rolled oats)( I used quinoa because that’s what I had)
- 1/4 cup ground flaxseed
- 1/2 cup dried cranberries(I didn’t use these because I don’t really like them)
- 1/2 cup pecans( I used almonds instead)
- 1/4 cup raisins
- 1/4 cup pumpkin seeds
**Other options to add, all of which I added to mine: chia seeds, unsweetened coconut, sunflower seeds. The great thing about granola is that you can tweak any recipe to use things that you have in your pantry.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, all spice, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, millet(or quinoa), and flaxseed, and stir until evenly coated. Stir in the dried cranberries, pecans, raisins, and pumpkin seeds until evenly distributed. The mixture will be moist.
- Spread mixture evenly on the prepared baking sheet and press down with the back of a spatula or wooden spoon. Bake for 20 minutes, stir granola, press down again, then bake an additional 15-20 minutes until the granola smells fragrant and the pecans are nicely toasted. Allow granola to cool completely on the baking sheet for about an hour. It will continue to crisp as it cools.
- Store leftover granola in an airtight container.