Recipe - Pumpkin & Peanut Butter Granola

November 02 2011 - 11:09 AM

Pumpkin granolaNothing says fall like a steaming pumpkin latte, or a slice of pumpkin bread. Best yet, pumpkin pie! Pumpkins are everywhere. They're seasonal, delicious and full of beta carotene, antioxidants and fiber. They're also low in calories and fat. They're good for you.

But many people limit this fall treat to indulgent desserts. Get your fill of pumpkin with this healthy pumpkin granola recipe. It combines pumpkin and peanut butter, an unexpected combination that really works. It's nutty, perfectly spiced and dangerously addictive. I adjusted the recipe based on my tastes, and you can do the same. It's pretty hard to mess up.

Pumpkin & Peanut Butter Granola

3 cups roled oats
1/2 cup brown sugar
1/4 cup canned pumpkin
1/4 cup maple syrup
1 tbsp honey
1 tbsp canola oil
1 tbsp peanut butter
1 1/2 tbsp flaxseeds (optional)
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of cloves
Pinch of salt
1 cup of additional mix-ins (I used 1/2 cup slivered almonds and 1/2 cup dried cherries and cranberries. Pepitas would also work great)

Mix together oats, flaxseeds, spices, salt and sugar in large bowl. In a separate, smaller bowl combine oil, pumpkin, vanilla, honey, maple syrup and peanut butter. I mixed mine all together in one bowl, but it didn't combine as well as I had hoped. Th roughly mix together wet ingredients, and then incorporate into the dry. Make sure all of the oats are coated with the mixture.

Pour onto a greased baking sheet, and then bake for 20 minutes at 350 degrees F. Stir, and then bake for about another 20 minutes. If you've never made homemade granola before, note that the oats will still be a bit soft when you remove them  from the oven. They will become crunchy upon standing.

Store in an airtight container and enjoy on yogurt, with milk or in large handfuls as a snack.

–Marly Schuman

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