Yes, it is that time of year when the Great Pumpkin shows up and enhances our dishes from sweet to savory. I don’t know why I don’t eat more pumpkin throughout the year, but when it hits fall, I get really excited about anything pumpkin-inspired.
Today’s recipe for Pumpkin Granola, which tastes like a big kiss from the Great Pumpkin himself, was approved by fellow food bloggers at our FBLA Pumpkin Meet Up this month, which was dedicated to the pumpkin. One of my favorite comments was, “That tastes too good to be healthy.”
All types of wonderful dishes were represented. The most unique recipe goes to Jeannette Hartman of FidoConfidential.com for bringing “Pumpkin Puppy Puffs.” Turns out, pumpkin is very soothing for dogs. You can get the recipe on her blog.
It appears Snoopy was on to something.
Today’s Recipe
The sweetener for this recipe is maple syrup. I recommend Grade B. In case you were wondering about why not Grade A, maple syrup grades refer to the color of the syrup and thus, its flavor. It has nothing to do with quality or nutrition.
Grade A maple syrup is the lightest syrup, which are generally harvested early in the season. It is wonderful for drizzling over pancakes. Grade B is the dark, thick syrup that packs a strong maple punch. It is more commonly used for cooking and baking.
Another favorite ingredient of mine is the organic coconut flakes. If you don’t like coconut, you can leave it out.
I like to use fresh pumpkin. You can also use canned pumpkin to save time. If you want to know how to make your own pumpkin puree, click here.
Once you have the granola well mixed, give it plenty of room on the baking tray to cook properly. The trick is to keep stirring it every 10 minutes so it won’t burn.
Pumpkin Granola
Ingredients
- 4 cups rolled oats
- 1 cup chopped raw slivered almonds
- 1 cup chopped pecans
- 1 cup pepitas pumpkin seeds
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3/4 teaspoon cloves
- 3/4 teaspoon ginger
- 1/2 teaspoon allspice
- 1 3/4 cups mashed pumpkin pulp or 1-15 ounce can pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 1 cup pure Grade B maple syrup
- 1 cup dried cranberries
- 1 cup dried organic coconut optional
Instructions
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Put oven rack in middle position and preheat oven to 375°F. In a large mixing bowl, combine the oats, nuts, spices, cranberries, coconut, and salt. Mix well.
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Stir in the pumpkin puree, maple syrup and vanilla and mix until well combined. Working in batches, spread a thin layer of granola onto a lightly greased rimmed baking sheet.
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Bake for 40-50 minutes, stirring every 10 minutes until granola is lightly browned and crispy. Remove from oven and let cool completely on baking sheets if larger clumps are preferred.
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The granola will become more crispy as it cools. Transfer to airtight containers.
Recipe Notes
Makes about 5 cups.
Recipe roughly adapted from Buried Carrots
Fun Pumpkin Facts
- In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
- Pumpkins are 90 percent water.
- Antarctica is the only continent where pumpkins won’t grow. (Guess that means the Great Pumpkin doesn’t live there)
- Pumpkins were once recommended for removing freckles and curing snake bites.
Photo of Duffy by: Sophia Marsh-Ochsner
This message was “Duffy-approved” as he anxiously awaits his next bite of Puppy Pumpkin Puffs.
As for me, I am glad I don’t have to sit, beg, or wait for pumpkin granola.
…and then, she paused for thought.
My god this granola was the absolute best I’ve ever tasted. Wonderful, wonderful, wonderful.
Thanks Judy! It is my favorite as well. Glad you enjoyed it.
Yum! I think I may need to try this! Love the idea of the dog treats, so healthy.
Thanks Nan, I think you will love this recipe.
I love the sound of this granola!
Thanks Jen, I think you will like the taste better than the sound of this recipe 🙂
Looks amazing. Am a big fan of those coconut flakes from Whole Paycheck (as well as all the other ingredients!).
I think those coconut flakes with pumpkin could be a winner as well. Never too much coconut or pumpkin in my world.
I agree with the “never too much pumpkin” part. The coconut….not so much! LOL Can’t wait to try this. It will be amazing with Greek Yogurt and fruit. And Roscoe will love the Puppy Puffs!
I left the coconut as optional because I was thinking about you! 🙂 Try adding a little maple syrup in your Greek yogurt and add the Pumpkin Granola on top. yum. And yes, Roscoe will love those pumpkin puppy puffs if Duffy is any indicator.
Interesting rendition of Pumpkin seeds 🙂 Never thought of it! Never heard of it!
Thanks a ton for the useful, healthy snacking idea, dear Kathy 🙂
Cute, adorable pictures indeed 🙂
Hugs.
Thank you. Pumpkin seeds are so good. I really like them when making pesto as well. Check this recipe out.
http://www.shepaused4thought.com/methods-madness…%E2%80%A8class-3-soups-on/
Why I’ve never made granola I cannot say. We certainly buy enough of it and it ain’t cheap. I gotta make some. GREG
Greg, I used to make granola all the time and forgot about it making it for years. Time to jump back on the granola making bandwagon!
Wow this looks great Cathy! And that dog is too darn cute!
Thanks Kristi! The granola is a great afternoon pick me up snack. And of course everything looks more fun when you add a cute dog picture! 🙂
This granola looks awesome! I have never made pumpkin granola before, but I definitely need to try this sometime. Your puppy is so cute too 😉
Thanks Sarah for stopping by, I hope you try the granola as I think you will really like it.
My future self now sees me with in the morning in pajamas by the fireplace with homemade pumpkin granola. Yep! Thats’s where I’m going. And who knew my little doggies could join me with their own pumpkin treat? Love it!
Leslie you and your doggies can enjoy pumpkin recipes together this fall. 🙂
I loooove pumpkin too but like you I go wild with pumpkin in autumn and never really use it much the rest of the year. Funny how that works…:) The granola looks lovely.