My family loves granola so this recipe has been on my "to cook" list for a couple of months. And who doesn't like granola? One of the few foods to become an adjective. (Are there others? Cheesy maybe, but not "cheese" itself. Hmmm...sorry...Brain is off on a tangent.)
Cranberry pumpkin granola (makes about 6 cups)
Adapted very slightly from We Are Not Martha
1/4 cup unsalted butter
1/4 cup pumpkin puree
1/2 cup maple syrup
4 cups old-fashioned rolled oats
1/4 cup roasted, unsalted sunflower seeds
1 cup dried cranberries
1/4 cup pecans, chopped
1/4 cup walnuts, chopped
1/2 cup shredded coconut
two pinches (a heaping 1/8 teaspoon) ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 300ºF. Melt the butter, pumpkin, and maple syrup in a saucepan. Cook on medium for about 5 minutes.
While that’s cooking, combine oats, sunflower seeds, cranberries, nuts, and coconut in a large bowl. Mix it all together. Pour the pumpkin syrup over the oat mixture. Add the spices and salt. Stir everything together.
Butter 2 baking sheets. Divide granola on the two sheets, spreading into one layer.
Bake for 40-45 minutes until lightly browned. For best results, make sure you stir the granola every 15 minutes or so, and rotate the pans if needed. Cool. Enjoy!
Pumpkin is one of my favorite things to sneak into foods where it's not expected, but I never thought about the granola. I would've thought it'd make it mooshy, but I'm going to give this a try.
ReplyDeleteDo you have any trouble finding sunflower seeds that aren't stale? I've had terrible luck for awhile now...
I was surprised, but the granola had a great texture. Not mushy at all. Hmmm...sorry about your sunflower seeds. I buy my sunflower seeds from Whole Foods. No problem so far.
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