Is there anyone who isn’t obsessed with pumpkin this time of year? I have definitely indulged in an array of pumpkin flavored foods and beverages. I’m sure I’ll be sick of it by the end of November, but I’m jumping on the pumpkin bandwagon for now.
I also absolutely love granola, but I never buy the packaged kind because it’s loaded with sugar. If I do buy it, I try to find one that is less than 6g of sugar per serving. To rectify this problem, I’ve started making my own granola to control how much sugar is in the recipe. The addition of pumpkin and spices to this granola make it more savory than sweet. Easy to make and guaranteed to be a crowd pleaser, my Pumpkin Pie Granola can be eaten with yogurt, milk, or by itself!
Makes 10 snack servings (¼ cup each)
2.5 cups oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
⅓ cup pumpkin puree
⅓ cup honey or agave
⅓ cup vegetable or canola oil
Canola or vegetable oil cooking spray
optional: ⅓ cup dried cranberries
- Preheat oven to 325 degrees.
- In a large bowl, combine oats, spices, salt, and pumpkin seeds and mix together.
- In a separate bowl, combine honey, oil, and pumpkin puree.
- Add honey-pumpkin mixture to oats and spices and stir well. Mixture should be moist and evenly coated.
- Coat baking sheet with cooking spray. Spread oat mixture evenly onto baking sheet.
- Bake for 10 minutes. Remove pan from oven and stir. Bake for another 10 minutes or until granola becomes crispy and golden.
- When granola is slightly cooled, add cranberries and stir.
- Pumpkin is part of the squash family. It is rich in carotenoids, including beta-carotene, which aids vision in dim light and may help to prevent cancer.
- Whole grain oats are high in fiber to keep you feeling fuller longer. Diets rich in fiber have been linked to lower cholesterol.
- Cinnamon has antifungal and antimicrobial properties. Adding cinnamon to dishes intensifies sweetness without adding sugar!