If you’re a long-time follower of the blog, you know that I have a thing for granola. Well, homemade granola, that is. To be honest, I don’t know why people buy it in the store. It’s insanely easy to make, I think even Greg could rock a batch. Remember his guest post? The other benefit. Your house will smell so good while the granola is baking and crisping up in your oven.
I had extra pumpkin puree left from a previous recipe, so I was super excited when I came across the original recipe from The Sprouted Kitchen Cookbook. I doubled up the recipe (this stuff is great, you’ll want to make a double batch, too) and swapped out their suggested nuts and seeds for pumpkin seeds, sliced almonds and sunflower seeds.
It’s not a terribly sweet granola, it’s just right and the pumpkin flavor is more subtle than you’d think. Enjoy.
Maple Pumpkin Granola – adapted from The Sprouted Kitchen Cookbook
- 5 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoon pumpkin pie spice
- 2/3 cup pumpkin puree
- 2/3 cup good-quality maple syrup
- 4 cups old-fashioned rolled oats
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup sliced almonds
- 1/2 cup raw sunflower seeds
- 1 cup dried cranberries
Preheat oven to 325°F.
In a large bowl, whisk together olive oil, salt, pumpkin pie spice, pumpkin puree and maple syrup. Add in the oats, pumpkin seeds, almonds, and sunflower seeds and stir until well combined.
Divide the granola between two large rimmed baking sheets. Bake for about 40 minutes, stirring the granola every 10 minutes. The granola is done when its dry and golden-brown.
Allow granola to cool on baking sheets. Add the dried cranberries, a half cup to each baking sheet. Store in an airtight container.