Pumpkin Pie Granola
This recipe requires 2 days to make from scratch. You can substitute store bought pumpkin puree and seeds to save time
- 3 1/2 C Rolled Oats
- 6 Tbsp Flaxseed Meal
- 3/4 C Pecans, chopped
- 1 C Pumpkin Puree
- 2/3 C Light Brown Sugar, packed
- 1/4 C Honey
- 1/4 Coconut Oil, melted
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1/8 tsp Cloves
- 1/2 Pumpkin Seeds, raw
- 2/3 C Dried Fruit *optional
To prepare pumpkin puree and seeds: Get a small pie pumpkin. Remove to stem. Cut the pumpkin into quarters. Scrape out strings and seeds and place in a bowl. Put the quartered pieces pulp side down on a baking sheet lined with aluminum foil. Bake at 350 degrees for about 1 hour, until the pumpkin is fork tender. Remove from oven and cool. Once cool, peel away outer skin. Puree the pumpkin pulp in a blender or food processor. Put in a bowl, cover with plastic wrap and refrigerate overnight.
While the pumpkin is baking, (painstakingly) remove the seeds from the strings as best you can and throw them into a bowl of water. Swish the seeds around a bit to clean them. The remaining strings should drop to the bottom. Use a sieve or slotted spoon to remove the seeds to a colander. Wash the seeds thoroughly. Once the seeds no longer feel slimy, fill the bowl with water again. Cover with plastic wrap and refrigerate overnight.
Now that you have your puree and seeds ready, the next day you can prepare the granola.
Using a jelly bag or layered paper towels, squeeze the excess juice out of the 1C pumpkin puree. It should leave about 2/3 C of pumpkin. Discard the juice.
Preheat the oven to 300 degrees and line a large baking sheet with foil or silpat.
In a medium bowl, combine pumpkin puree, brown sugar, honey, coconut oil, vanilla, salt and spices. Whisk until thoroughly combined. Set aside.
In a larger bowl, combine the oats, flaxseed, pecans and pumpkin seeds. Stir together. Then pour the wet ingredients on top. With a spatula, mix until everything is well covered with the pumpkin spice and there are no dry spots left.
Spread out on prepared baking sheet into an even layer. Cook for 1 hour, stirring every 15 minutes. Remove from oven to cool. Once cool, add in dried fruit if you like. Store in an airtight container.
Makes about 8 Cups of granola.