Made in mind for: Cousin Amy
1 C organic canned pumpkin (not pie filling)
½ C coconut oil, melted and then measured
½ C local honey
2 tsp cinnamon
1 tsp almond extract (OR 1 TBS vanilla extract)*
generous pinch sea salt
4 C gluten-free oats (I prefer Bob’s Red Mill)
1 ¼ C raw nuts, chopped (pecans, walnuts or almonds)
½ C raw sunflower seeds
½ C raw pepitas (pumpkin seeds)
1 C dried fruit (cherries OR blueberries)
Preheat oven to 325 degrees. In large bowl, whisk pumpkin, oil, honey, cinnamon, extract and salt until combined into a smooth paste. Stir in gluten-free oats. Add chopped nuts and seeds and stir until evenly coated.
Divide granola onto 3 parchment lined baking trays and spread into single layers. Bake for 25 minutes and remove trays from oven. Shift granola on tray, moving browned edges to the interior and soft granola bits towards the outer perimeter. Bake 15-20 minutes longer until golden brown. (Timing may vary from rack to rack in your oven. I prefer baking to crispy brown as opposed to underbaking). Remove from oven.
Cool completely on trays. Pour cooled granola into clean large bowl. Mix in dried fruit. Store in tightly sealed mason jars. Keeps fresh for weeks, if you have that much willpower!
* When adding the extract, I love the simple combination of pairing dried blueberries with almond extract / dried cherries with vanilla extract. Check to ensure your extracts are gluten-free.
I had some butternut squash puree hanging around in my freezer for a long time. this was a great way to use it! I like having granola for breakfast, so this is going to save me $$$ too. would’ve never thought of adding pumpkin or squash to homemade granola. thanks for a good idea and a good recipe!
So glad that you enjoyed this recipe! Butternut squash puree would make a great alternative for the pumpkin puree. It’s nice to sneak in the extra nutrition with this hidden ingredient. Thanks for your feedback and happy baking!