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 
www.flourishyourlife.com 
Facebook: Flourish! 

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