Tuesday, November 4, 2014

Pumpkin Pie Granola

I recently had a very sweet new friend haul a big can (2 actually!) of pumpkin over in her luggage to give to me.  After 2 recipes I was dying to make, I still had just a little bit of the pumpkin left, and I wanted to use it nobly! 
The recipe that Lizzy had posted awhile back for Banana Bread Granola (which I have had lots of compliments on when given to people) came to mind, and I thought, mashed bananas and pumpkin puree are probably around the same consistency.  What if I just subbed pumpkin for the banana and tweaked the spices?!  (You can tell by my enthusiasm over this minor notion that I am not the creative genius in the mix here!)

Anyway, I basically did just that.  I considered also using maple syrup instead of the honey because I actually had some (people are good to me in their gifts!), and doesn't that sound yummy?  But, given that I was aiming to see whether it was worth reproducing HERE (where maple syrup isn't available), I decided to stick with the honey.

My tweaks are VERY minor, but to save you a smidge of effort, I've copied and pasted the recipe from Lizzy with the few adjustments I made.

3 cups oats (GF if you need it)
3/4 cup walnuts
1/2 cup almonds
3 T mineral sugar (I don't even know what to generally call this stuff, but we can find it here at times, and it is basically an unrefined, darker sugar, giving it some decent nutrients.  If you don't know or have this stuff, I would suggest using brown sugar, as I think a darker sugar goes well with pumpkin.)
1/2 teaspoon salt (I used the Himalayan pink salt and put in a generous 1/2 t.)
1 1/2 teaspoons cinnamon
1/4 t cloves
1/4 t allspice
1/8 t nutmeg
1/4 cup coconut oil 
1/2 cup honey
1 tsp vanilla
1/2 cup pumpkin puree (I was just a bit short on this, but with increasing the honey a bit and being generous with the oil, the consistency still was great, and the pumpkin flavor was still good, though I look forward to making it again with the full dose!)

In a large mixing bowl, combine all the dry ingredients and stir until they are uniformly combined. In a small sauce pan over low heat, combine the coconut oil, honey, and vanilla just until the coconut oil and honey have melted to a liquid. Turn off the heat and add the pumpkin puree. Slowly pour the liquid over the dry ingredients, stirring with a wooden spoon until all the dry ingredients look moistened with the banana mixture. If it looks too dry, mix a little more or add a little more oil. Spread the granola over two baking sheets and place in an oven preheated to 170C/350F. Bake for 20 to 28 minutes, stirring once or twice halfway through baking to get even browning. In the last 10 minutes, watch carefully to ensure it doesn't burn. When it's done, allow to cool and then place in an airtight container. 

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