Friday, March 11, 2011

Pumpkin Spiced Nutty Granola

I am feeling the change of seasons in the air and normally I am ready for it.  Before you know it, the splendor of spring will bring us tender shoots, young sprouts, and fresh greens.  Today though, I find myself frantically trying to hold on to the taste of winter for just a little bit longer.  As I'm typing this, spaghetti squash is in the oven roasting to serve with some kale and smoked sausage for dinner, and my mind is spinning with new ways to serve the last of the season's beets, leeks, and brussel sprouts before closing this chapter for the new growth that is to come.

This Pumpkin Spiced Nutty Granola is one of my final attempts to cling to the fall and winter produce.  Each nutty and sweet handful allows me to deny we are turning the highly anticipated corner of spring.  But don't you worry.  This granola will only last a day or two on the kitchen counter before each and every hand in our house has grabbed his/her share and emptied the bowl in no time flat.  And by then, I will be on the same page as the rest of world ready for the spring explosion.

3 cups old-fashioned rolled oats
1/2 cup unsalted sliced almonds
1/2 cup unsalted sunflower seeds
1/4 cup unsweetened coconut flakes
1/4 cup wheat germ
1/4 cup homemade pumpkin puree, or canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 cup honey
1/4 cup agave nectar
1/3 cup coconut oil
1/2 cup raisins
1/2 cup dried cranberries

1.  Preheat oven to 325 degrees F and adjust rack to middle position in oven.  In a large bowl, combine oats, almond, pumpkin seeds, sunflower seeds, coconut flakes, and wheat germ.

2.  In small bowl, mix together pumpkin puree, pumpkin pie spice, honey, agave nectar, and coconut oil.  Pour the liquid evenly over the oat-nut mixture and then stir to evenly coat all ingredients. 

3.  Spread evenly on rimmed baking sheet and bake in preheated oven for 40-50 minutes, or until granola is nearly dry.  Stir granola every 10 minutes and redistribute evenly in baking sheet.  Remove from oven and allow to cool.

4.  Toss with raisins and cranberries;  store in airtight container for up to 3 weeks.

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Becky @ From Ministry to Motherhood said...

This looks absolutely delicious! I make my own granola too and lately I have been looking for different ideas to spice it up. I love the addition of pumpkin! Thanks for sharing!!!!

Mamahollioni said...

I agree. I was in need of a new granola recipe to add to our collection. I hope you give it a try!