Ingredients
- 2 1/2 cups rolled oats (try cutting down to 2 cups)
- 1/3 cup pumpkin seeds
- 1/3 cup chopped pecans, almonds or walnuts
- 1/3 cup pumpkin puree
- 1/3 cup light brown muscovado sugar (I just use brown sugar)
- 1/4 cup maple syrup (try adding additional 1 T molasses)
- 1 tablespoon canola oil (up to 2 Tablespoons & try coconut oil)
- 2 teaspoons pumpkin pie spice (up to 1 Tablespoon)
- 1/2 teaspoon vanilla extract (up to 1 teaspoon or more)
- 1/2 cup dried cranberries, optional
Preparation
Step 1
Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
Serve as a parfait layered with Maple Yogurt (recipe follows), cranberry sauce, and drizzle with pumpkin syrup.
Maple Yogurt:
2 1/4 cups Greek yogurt
1/4 cup grade B pure maple syrup (or more for desired sweetness)