I absolutely love homemade granola. It is incredibly easy to make and so nutritious! The best part is that you are in control of the ingredients, it is completely customizable. Add any combination of nuts and dried fruit, whatever you prefer. You can even switch up the sweeteners, use honey or agave instead of maple syrup. This recipe uses maple syrup to keep it vegan. The possibilities are endless. I love the fact that this recipe uses no butter or oils to hold the mixture together – the pumpkin does it all, making it low-fat with a lot less calories. Added bonus, it makes the house smell heavenly!
It’s a great recipe to welcome in the fall season!
LOW-FAT PUMPKIN SPICE GRANOLA
Makes about 6 cups.
3/4 cup pumpkin puree
1/2 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old fashioned oats
3/4 cup dried cranberries
1/4 cup raisins
1/2 cup pecan halves
1/2 cup unsweetened flaked coconut
1/4 cup roasted pumpkin seeds
Preheat oven to 350 degrees, and line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together pumpkin puree, cinnamon, pumpkin spice, and salt. Stir in brown sugar, maple syrup, and vanilla until thoroughly combined.
Add the oats, cranberries, raisins, pecans, coconut, and pumpkin seeds to the bowl. Stir to evenly coat with the pumpkin mixture.
Spread evenly on the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, stirring well at the 20 minute mark. Note: If you prefer your granola clumpy like I do, then spread the mixture in a thinner layer and do not stir during baking. Do not stir until it has cooled completely on the baking sheet, then break apart into chunks.
It will not be crisp when you remove it from the oven, but it will crisp up as it cools. Allow granola to cool for several hours before storing – so that it doesn’t get soggy!.
Source: Adapted from Pastry Affair