September 7, 2014

Maple Pumpkin Granola

Fall is right around the corner and apparently that means everyone is overjoyed with the fact that means we can eat pumpkin again! As a dietitian, I love using canned pumpkin year-round since it’s such a nutrient dense ingredient. But tis the season for the autumn smells to fill the house and this pumpkin granola will do just the trick. It’s chock full of protein and heart-healthy ingredients like almonds and flaxseed. Serve it over a bowl of plain Greek yogurt and drizzle with honey or serve with milk. It’s the perfect breakfast to keep you full until lunchtime. 
1. Preheat oven to 325. Line 2 baking sheets with parchment paper or silpat.

2. In a large bowl, combine the oats, spices, salt, cranberries, pumpkin seeds, flaxseed and almonds.

3. In a medium bowl, combine the maple syrup, pumpkin puree, applesauce and vanilla. Pour over the dry ingredients and toss to combine.

4. Spread mixture evenly onto both baking sheets and bake for 20 minutes. Stir and bake for 20 minutes longer.

5. Let granola cool completely and store in an airtight container for up to one week.

Maple Pumpkin Granola
Makes 6 cups

All you need:
3-1/2 cups oats
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup flaxseed
1 cup raw almonds
1/2 cup pure maple syrup
1/2 cup canned pumpkin puree
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract

All you do:
1. Preheat oven to 325. Line 2 baking sheets with parchment paper or silpat.
2. In a large bowl, combine the oats, spices, salt, cranberries, pumpkin seeds, flaxseed and almonds.
3. In a medium bowl, combine the maple syrup, pumpkin puree, applesauce and vanilla. Pour over the dry ingredients and toss to combine.
4. Spread mixture evenly onto both baking sheets and bake for 20 minutes. Stir and bake for 20 minutes longer.
5. Let granola cool completely and store in an airtight container for up to one week.

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