Pumpkin Pie Granola

“Just a dash of this and a pinch of that.” That’s how every recipe should be passed down to generations. It’s in the art of tasting as you go and adjusting for variables that the best flavor combinations are forever remembered as “grandma’s cookies” or ”mom’s pie.” This recipe could be your chance to carve your own spot in the family “recipe hall of fame.” Only you can come up with the best balance of spices that fits your family’s palate for this Pumpkin Pie Granola.

This is a versatile recipe that includes pumpkin puree, Once Again Cashew Butter, honey, and rolled oats.  It is up to you to adjust spices according to your unique tastes.  We have a suggested amount of spices for the recipe below to begin with, but we highly encourage you to taste as you mix before coming up with your individualized recipe. This fall-time favorite is much more than just a healthy breakfast. The Pumpkin Pie Granola works as a  topping for ice cream, crumbles for pies, and if matched with yogurt, and if pressed down with a spatula while still warm; it makes the perfect pie crust as well.

Here are a few tips for preparing this recipe. Use pumpkin puree, and not the pumpkin pie canned mixture. You may also make your own pumpkin puree for this recipe. When combining the pumpkin, cashew butter, and honey over medium heat, be cautious and do not to overcook it. This step is only necessary to ensure proper combination of ingredients and to facilitate the pouring over of the dry ingredients to mix well. Add the spices to the mixture and taste before proceeding to the next step. This is a good time to add a little more spice per your taste preference.

Lastly, if you plan to use this granola as a pie crust, decrease the cereal amount by half, while keeping all other ingredients the same. Press down the mixture with a spatula into the bottom of pie dish and then bake for 10 minutes. Remove the crust from oven and let it cool before adding topping.

The highlight of this recipe is the flavor profile, but it’s no coincidence this recipe also delivers  good nutritional value! It is higher in fiber than most granola, lower in calories, and contains no added,  refined sugar. It is also safe for those avoiding gluten, if you choose to use gluten free certified oats.  Share how you make this recipe your own by adding your suggestion for spice ratios in the comments section below!

 

Pumpkin Pie Granola
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Pumpkin Pie Granola

Course Breakfast, Dessert, Snack
Cuisine Gluten free
Keyword granola, pumpkin, pumpkin pie
Prep Time 15 minutes
Cook Time 20 minutes
Author Carolina Jantac, MS, RD, LD

Ingredients

  • ½ cup of pureed pumpkin
  • ½ cup fine ground bulgur
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of cinnamon
  • Dash of ginger
  • Dash of allspice
  • ¼ cup of honey
  • 2 cups of rolled oats
  • 2 cups of brown rice cereal
  • ½ cup of dried cranberries
  • ½ cup of chopped almonds or any nut of choice

Instructions

  1. In small saucepan, mix pumpkin puree, honey, and Once Again Cashew Butter over low heat. Add vanilla and continue to stir until well mixed; do not boil.
  2. In separate bowl mix oats, cereal, cranberries, and chopped nuts.
  3. Pour warm liquid mixture on top of the dry mix and stir until coated. Pour onto a baking sheet lined with parchment paper and press  down granola with a spatula.
  4. Place in  a preheated oven at 350 degrees Fahrenheit for 15 to 20 minutes or until edges are golden brown. Let granola cool before breaking it into pieces.
  5. Store in airtight container for up to seven  days. Enjoy! Suggestion: Enjoy it over cold milk or with yogurt. Take it in  a sealed bag as a to-go snack.

 


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