pumpkin pie granola

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.

Linked to Frugally Sustainable, The Chicken Chick, Mind Body and Sole, Gastronomical Sovereignty, GNOWFGLINS, FOY Update

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36 thoughts on “pumpkin pie granola

  1. Shira says:

    This sounds absolutle fantastic Heidi! When you’ve got it, use t, and I am personally loving the pumpkin theme running through your blog at the moment! Wonderful!

  2. A Table in the Sun says:

    Oh, yum! I have some leftover pumpkin puree from my Pumpkin Spice Trail Bars. Need to find some certified gluten free rolled oats, and then I’m in business.

  3. I’m in no position to try this, but it sounds delicious!

  4. yum – love your recipes– they are so fallish and homey

  5. Amy says:

    OOO, sounds yummy. perfect for fall!

  6. Tammy says:

    I love granola but usually put apple juice in place of the sugar.

    • Heidi @ lightlycrunchy says:

      I’ve never tried juice before. I usually use honey as a sweetener in mine. Brown sugar just seems to go with the other ingredients.

  7. This sounds delicious, where you a cook/baker in a previous life? Your recipes are amazing. I’m saving this one and trying it when I cut up my pumpkins.

  8. That is an awful lot of pumpkins to use lol. I’ve just harvested mine, i’ve given one of them away so i’ve only two left (it’s been a bad year for squashes over here).

    Love the recipes. Thanks for taking the time to post them.

  9. What a great pumpkin haul! This granola sounds delicious – I’ll have to give it a try.

  10. This sounds wonderful. I’m a huge fan of all things pumpkin. By January, hubs will be so sick of all the pumpkin bread, pie, cupcakes, granola, smoothies and ravioli and who knows what else he’ll be hoping we ran out of the stuff.
    I too feel your canning fatigue. I know there are more peppers ready to pick before the frost kills the plants, but I don’t know that I can bring myself to pick them, because that means I’ll need to seed and chop them for freezing. I’m exhausted from all that tomato processing – ketchup, bruschetta, 2 types of pasta sauce, tomato jam. I’ve got about 20lbs left, but they are frozen and will stay that way to be added to soups and chili. Wonder if I can grow myself a clone so she can do some more preserving and I can kick back and relax?!

    • You did a lot more with your tomatoes than I did – just reading that, I want to go take a nap. You’ll be enjoying that all winter, though. My extra tomatoes can stay in the freezer until I feel like doing something with them. I just finished last year’s tomatoes off in June, just before I started all over again this year.

      And if you figure out the clone thing, let me know.

  11. oceannah says:

    Heidi, this is great! We have pumpkins aplenty here too…as well as butternuts, which I often sub for pumpkin. We’ll be doing a clean sweep of the field this afternoon since the *sigh of relief* first frost is on its way.
    *anna

    • It is a relief, isn’t it? We haven’t been hit by frost yet – we are too close to Lake Ontario and it keeps us a bit warmer, but just a few miles north has had theirs. We’re empty in the garden now, too. Whew.

      • oceannah says:

        We still have a lot of greens and cole crops like broccoli, cauliflower, kale and brussels sprouts which can all withstand a frost but the squashes and pumpkins not.

  12. Allison says:

    Wow, that’s a lot of pumpkins. I’d be experiencing garden fatigue, too… But your granola sounds great– what a perfect way to use up a little pumpkin puree and to give your granola more moisture and flavor while you’re at it!

  13. Somer says:

    I just bought pumpkins yesterday at the store and I’m out of granola. It’s fate! Love this oil free recipe Heidi! Something like this would be perfect for the VVP!

  14. Sarah says:

    I made this this afternoon and it’s wonderful. Thank you for this, it’s the perfect afternoon pick me up snack for me. I highly recommend the cranberries too, they add just the right amount of fruitiness 🙂 I really love this Heidi, we’re both sending you big thanks!

    • You’re welcome. We’re nearly done our first batch – the kids keep eating it and I took some to work for snacks. I think it’s my favourite granola that I’ve made. And anything that gets BOTH kid’s approval is a keeper around here.

  15. Kerry says:

    Yummers!! Will do!

  16. Katie Glenn says:

    I’m so excited to make this! tee-hee!!

  17. Brittany says:

    YUUMMM YUM YUM!! Give me anything and everything pumpkin!

  18. This sounds absolutely delicious. We haven’t grown pumpkins this year but have seen more this Autumn in the shops than ever before so maybe next year I’ll get some. Thank you for the recipe. 🙂

  19. kathythechickenchick says:

    The granola looks absolutely delicious! Thanks for sharing with the Clever Chicks!!

    Cheers,
    Kathy
    The Chicken Chick

  20. Lynne Ayers says:

    Also duly noted and printed – you have such a delicious site. 🙂

  21. goodlifewv says:

    I love to make granola and this recipe looks very interesting. And perfect all through the Fall and Winter. Lovely pictures too! Thanks, Evelyn

  22. […] wrote about Pumpkin Granola, Pumpkin Pie Muffins, Apple Pie Spice, (Almost) Buttermilk Drop Biscuits, and some Halloween […]

  23. […] I’ve met both in the kitchen and in making gifts for others.  This time it’s her pumpkin pie granola.  In the fall the taste of pumpkin is something I can never get enough […]

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