Annessa_of_Flourish
Pumpkin Granola
Sep 30, 2010
This was one of the great pumpkin recipes I was somehow able to preform at my Farmer's Market Cooking Demonstration despite the fact that there was no pumpkin in sight two weeks ago! Read the full pumpkin-conundrum here.
Notice that there is not any oil in this granola! It's also SO much less expensive to make your own granola rather than buying store-bought (and has MUCH less sugar in it!) This one has this warm, vanilla, pumpkin-spicy flavor that is perfect for the fall. Store in an airtight container and use one-the-go! Get your fiber and your vitamin A in one shot!
Pumpkin Granola:
2/3 cup canned pure pumpkin mixed with 2 Tablespoons 1% milk (or almond milk)
1/2 cup sugar-free maple syrup
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
3 1/2 cup whole rolled oats
1/2 cup sliced almonds
1/2 cup pepitas (shelled pumpkin seeds) No pkin seeds? Use walnuts or pecans! Or even pistachios!
1/3 cup Stevia-in-the-Raw or Splenda
1/2 cup golden raisins (optional)
1.) In a medium bowl, mix: pumpkin, milk, sugar-free maple syrup, vanilla, and seasonings. Whisk together well.
2.) Add oats, almonds, pumpkin seeds, and stevia. Mix until oats and nuts are evenly coated.
3.) Spray a baking sheet with nonstick cooking spray. Spread granola out in a thin layer over the baking sheet. Bake at 275 degrees F for 1 hour and 15 minutes. Cook a little longer for more crunchy granola, or a little shorter for chewy granola. Stir in raisins after granola comes out of oven. Keep in airtight container!
Here's to Libby's,
Annessa
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