Pumpkinfest continues at our house – but don’t worry, it won’t be nearly as long-lasting as tomatopalooza. Not only am I currently experiencing a self-induced Thanksgiving turkey triptophan semi-coma, I am also entering a period of garden fatigue. I think I am done with the rush to find something immediate to do with our garden harvest. The dad and the kids picked everything that was left in the garden over the weekend and I am waiting for a second wind to kick in. We have potatoes – which are easy, we’ll just store and use those, small cabbages which may become sauerkraut if I get there fast enough, tomatoes (sigh) which will just get thrown in the freezer and green peppers, which will get chopped and frozen. Oh, and some squash and pumpkin. They aren’t big and there weren’t a lot of them, but we’ll use them up somehow. Eventually. The great thing about pumpkin is that they will last for a while, sitting quite happily on our covered front porch. I’ll keep them up off of the cement on some straw until after Halloween, and then eventually use them up or puree them for the freezer.
And this is another treat that we made this weekend to use the rest of the pumpkin puree and some pumpkin pie spice. It makes the house smell like autumn. You know what would have made it even better? Pumpkin seeds. But I stupidly tossed the seeds out when roasting my pumpkin and had no more in the cupboard. I’d love to tell you that this is healthier because it uses applesauce instead of oil, but there is a lot of sugar in this. You’ll have to consider it a high energy snack.
The tall kid thinks it makes a good snack right after hockey – by the handful or with plain yogurt and a drizzle of maple syrup . And if I wasn’t still so full of Thanksgiving turkey, I would probably go for a bowl of it right now.
Pumpkin Pie Granola
- 4 cups old fashioned rolled oats
- 1 cup almonds, chopped (or nuts of your choice)
- 1/2 cup pumpkin seeds (or other seeds)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup dried cranberries (optional – added after baking)
Preheat oven to 325F. Line baking sheets with parchment paper or silpat.
In a large bowl, mix together the dry ingredients (except cranberries. In a separate bowl, combine the wet ingredients and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until everything is coated. If it seems too dry, add a little more applesauce.
Spread onto the baking sheets and bake for 20-25 minutes. Remove from oven and stir to keep the granola from burning on top. Bake for an additional 18-20 minutes or until the granola is golden brown. Remove from the oven and let cool before stirring in the dried cranberries. Store in an airtight container.