,

Pumpkin Gingerbread Granola

Gingerbread granola 1

I just realized granola recipes outweigh cinnamon bun recipes on this site about 8:1. I’ll work on closing that gap sometime this week, when our agenda will mostly consist of couch sitting, tobogganing and playing Connect Four.

Gingerbread granola 3

Meanwhile, have some more granola. I made a couple batches spiked with pumpkin, molasses, cinnamon and ginger for a friend to give away to people she likes – hers was nut-free, with pumpkin seeds and shredded coconut, but when I made some for myself I threw in some pecans. It’s crazy simple – all you do is mix old-fashioned oats with nuts (if you like), seeds and coconut, then with a slurry of pumpkin, brown sugar, honey, molasses and spices – make it as spicy (or not) as you like.

Gingerbread granola 2

Pumpkin Gingerbread Granola

AuthorJulie

4-5 cups old-fashioned oats
1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut
1/4 cup pumpkin seeds
1/2 cup pumpkin puree
3/4 cup brown sugar
1/4 cup honey or Roger’s Golden syrup
1 Tbsp. molasses
1-2 tsp. cinnamon or pumpkin pie spice (or both)
1/4 tsp. salt
1/2 tsp. vanilla or maple extract
1/2 cup dried cranberries

1

Preheat the oven to 325°F.

2

In a large bowl, toss together the oats, pecans, coconut and pumpkin seeds. In a small bowl, stir together the pumpkin puree, brown sugar, honey, molasses and vanilla. Add to the oat mixture and toss to coat well.

3

Spread out in a single layer on a heavy rimmed baking sheet and bake for 30-45 minutes, stirring once or twice, until the granola is golden and crunchy. Remove from the oven and stir in the cranberries. Cool completely.

Category,

Ingredients

 4-5 cups old-fashioned oats
 1/2 cup chopped walnuts or pecans
 1/2 cup shredded coconut
 1/4 cup pumpkin seeds
 1/2 cup pumpkin puree
 3/4 cup brown sugar
 1/4 cup honey or Roger’s Golden syrup
 1 Tbsp. molasses
 1-2 tsp. cinnamon or pumpkin pie spice (or both)
 1/4 tsp. salt
 1/2 tsp. vanilla or maple extract
 1/2 cup dried cranberries

Directions

1

Preheat the oven to 325°F.

2

In a large bowl, toss together the oats, pecans, coconut and pumpkin seeds. In a small bowl, stir together the pumpkin puree, brown sugar, honey, molasses and vanilla. Add to the oat mixture and toss to coat well.

3

Spread out in a single layer on a heavy rimmed baking sheet and bake for 30-45 minutes, stirring once or twice, until the granola is golden and crunchy. Remove from the oven and stir in the cranberries. Cool completely.

Pumpkin Gingerbread Granola
Share

About Julie

You May Also Like

6 comments on “Pumpkin Gingerbread Granola

  1. Jen
    December 23, 2013 at 12:34 pm

    Ok. The granola looks great, but the yellow Le Creuset is absolutely fabulous!

  2. Meaghan
    December 23, 2013 at 2:27 pm

    I just wanted to wish you a Merry Christmas! I look forward to reading your blog as often as possible and I just wanted to say thank you for all of the hard work you put in all year:)

  3. Meta4
    December 23, 2013 at 2:57 pm

    Made your Baked Oatmeal with Berries and lentils this morning for the Christmas gang in our house. It was a success, wished I had made a triple batch.
    Merry Christmas to you and your family that you so often mention in your blog.

  4. Jenn
    December 23, 2013 at 8:53 pm

    These waffles look amazing!! I can smell them through the screen 🙂

  5. @LaCuisineHelene
    December 25, 2013 at 7:48 am

    Merry Christmas with your beautiful family!

  6. mmac
    December 30, 2013 at 7:45 am

    Making this today to have on hand for the start of the year

Leave a Reply

Your email address will not be published.