- 1
Ingredients
- 1/3 cup applesauce
- 1/2 cup pumpkin puree
- 3 Tbsp maple syrup
- 1/2 tsp almond or vanilla extract (or you could use maple extract if you have some)
- 2 cups quick cooking oats
- 2 cups traditional oats
- 1/4 cup brown sugar
- 1/4 cup flaxseed (optional)
- 1 tsp cinnamon, nutmeg, ginger – each
- 1 cup pecans, chopped
- 1 cup raisins
Preparation
Step 1
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Anyhoo…add this to your list to try later this fall…or whenever you can get your hands on some canned pumpkin. I used my last can that I’d stockpiled last year to make this!
Mix together the pumpkin, applesauce, maple and vanilla.
Dump that mixture in with the oats and spices.
Combine well and lay onto parchment paper or
After the granola has cooked for 20 minutes, mix in the pecans.
And mix in the raisins (or other dried fruit) after the granola has cooked.
Directions
Preheat to 300.
In a small mixing bowl, combine the applesauce, pumpkin puree, maple syrup and extract.
In larger mixing bowl, toss together the 2 kinds of oats (I use both kinds because I find it clumps better, as the littler oats can get into the “crevices” of the bigger oats…making nice clumps!), brown sugar, flaxseed, cinnamon, nutmeg and ginger.
Spoon the pumpkin mixture into the oats mixture and combine until all the oats are covered in the pumpkin mixture.
Bake in the preheated oven for 20 minutes, then gently toss and mix in the pecans and bake for another 10 to 15 minutes.
Stir in the raisins or other dried fruit after it has cooled some on a cooling rack.
P.P.S. I used whole flaxseeds. If you wanted to grind them before mixing them in, that’ll work too!