Saturday, January 1, 2011

Nutty Pumpkin Granola

Being drawn to all things pumpkin when Elly Says Opa posted this recipe for a granola, I just knew I’d have to try it!  Most of the ingredients are staples, or things I happened to have on hand.  It came together super quick, and smelled wonderful while baking.

The finished product was a perfect breakfast topper for yogurt, and is incredibly healthy.  Elly adapted it from an Ellie Krueger recipe, and she’s known for really healthy & delicious foods.  I like that this was a low fat recipe.

–Side Note– Now… I don’t want to downplay this Nutty Pumpkin Granola, but I can’t help but hold every granola recipe up to the standard of my absolute favorite, hands down, most incredible granola of all time.  OF ALL TIME.  (to quote Kanye) Way back in July of 2009, I adapted a recipe I read in the New York Times, to make my Olive Oil Granola with Pistachios & Cherries.  And Oh.My.Gawd.  It is incredible, outstanding, addictive, and just all around knock your socks off good.  Other granolas I’ve tried since then, like this Tropical Granola, are good in their own right, but it’s almost not fair to compare!  It’s especially not fair to compare low-fat granola recipes to the olive oil one.

Seeing that the holidays are over, I know a lot of people might be looking for ways to cut calories & fat, and this Nutty Pumpkin Granola is a great way to still eat granola, but just a lighter version!

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Nutty Pumpkin Granola

Ingredients:

1.5 cups rolled oats
1/4 cup chopped raw or slivered almonds
1/4 cup chopped walnuts
1/4 cup pepitas
1/8 tsp. salt
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
1/8 tsp. allspice
1/3 cup pumpkin puree
1/2 tsp. vanilla extract
1/3 cup pure maple syrup
1/3 cup dried cranberries

Directions:

Preheat the oven to 300 and spray a baking sheet with nonstick spray. (Recently I purchased Reynold's nonstick aluminum foil, and it worked AWESOME here. I didn't need to spray the pan at all.)

Mix together the oats, nuts, salt, and spices. Then, stir in the pumpkin puree, vanilla, maple syrup and cranberries. Be sure everything is well combined.

Spread the mixture onto the prepared baking sheet and bake for 30-40 minutes, stirring occasionally, until golden brown and crisp. The granola will crisp up a bit more after it’s out of the oven, too.

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7 Responses to “Nutty Pumpkin Granola”

  1. 1
    LimeCake — January 2, 2011 @ 5:44 pm

    I love the warm flavours in this granola! It looks delicious! I could eat this everyday without complaints! Happy 2011!

  2. 2
    Vivek — January 2, 2011 @ 6:50 pm

    This looks great! And lucky for me I have all of those ingredients in my pantry – I know what I’ll have for breakfast tomorrow!

  3. 3
    Zarna — January 4, 2011 @ 12:25 pm

    this looks so great! i hope vivek actually makes this soon…i love granola!

  4. 4
    Ingrid — January 5, 2011 @ 8:51 pm

    Love granola…looks yummy!

  5. 5
    Andra — January 15, 2011 @ 2:40 pm

    I have made this granola like 3 times in the past 2 weeks. It’s amazing! I love the pumpkin and spices with the cranberries. Thanks for the recipe!

  6. Pingback: Pumpkin Sage Balls and Nutty Pumpkin Granola « Tasty Easy Healthy Green

  7. 6
    Zoe — February 28, 2011 @ 8:45 pm

    I’m due to make a new batch of granola (our Valentines granola is almost finished) and this looks wonderful!! I think I’ll be making this on the weekend for sure, as I still have one can of organic pumpkin puree left (I stockpile when it’s pumpkin season)! Thanks!

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