This is a seasonal take on my go-to Maple Pecan Granola (that recipe is in my cookbook, Kitchen Ritual). This version is perfect for fall, with pumpkin seeds and pumpkin puree added to the mix. It is easy to whip up a batch, kids love it, and it is far less sweet than store-bought granolas. If you’ve never made your own granola before, give this a go and discover how easy it can be!
Prep time: 5 minutes | Cook time: 45 minutes
Makes 1 large batch
Ingredients:
3½ cups rolled oats
¾ cup chopped walnuts or pecans
½ cup pumpkin seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon salt
⅓ cup + 1 Tablespoon maple syrup
⅓ cup pumpkin puree
¼ cup neutral cooking oil (avocado, grapeseed, etc.)
½ cup dried cranberries or golden raisins
Preparation:
Pre-heat oven to 325 degrees (F). Line 2 standard-sized baking sheets with parchment paper.
In a large bowl, stir together oats, nuts, pumpkin seeds, spices and salt until well combined.
In a small bowl, whisk together maple syrup, pumpkin puree and oil. Pour the wet mixture over the dry ingredients and stir well to coat.
Spread half of the granola on each baking sheet in a single even layer. Bake for 40 minutes, stirring the granola gently at the 20-minute mark (skip the stirring if you prefer larger chunky pieces in your granola). After 40 minutes, gently stir in half of the cranberries or golden raisins to each tray and bake for 5 minutes more. Remove trays from the oven and let the granola cool completely before transferring it to a large glass jar or other airtight container for storage. (Note that when granola is finished cooking, it may still be slightly sticky. It will harden as it cools.)