Pumpkin Granola

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This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.

I for one don’t buy cereal in the box anymore. It’s way too addicting and way too expensive for what you get. Plus all that packaging. Plus it’s not that good for you anyway. Sometimes, sometimes I will splurge on some grape nuts. Yeah… I’m the kind of person who “splurges” on grape nuts. I might be the only person within a thirty mile radius who even likes that cereal. When you eat it cold it’s a lot like eating gravel. When you douse it in warm milk and honey it becomes soft and delicious but also it ends up looking like cat food and maybe sort of smelling like cat food too. That’s how I like it.

In the event that I’m not eating cat food for breakfast, I like to have granola because I can buy it in bulk or make it myself. And guess which way is cheaper? Bulk granola and box cereal have something in common. They are addictive and damn expensive.

But oats aren’t expensive, so why not make your own. Homemade granola is easy to make and you can customize it to your taste. Add any sort of nuts, seeds, dried fruit, shaved coconut, or flavors like pumpkin and apple. Plus you can control the sweetness level. I had a hard time finding a granola (in the bulk section at the health food store) that didn’t list cane sugar as the second ingredient. If I’m going to pay that much for health food granola I want it to feel healthier.

This granola has a good dose of honey and a little molasses, but no sugar. It’s also got some nuts, seeds, and flax, so I think I can safely say I one-upped that bulk granola. It’s easy and cheap too! Give it ago and feel free to add stuff like flaked coconut, dried fruit, or different nuts and seeds.

Pumpkin Granola

4 cups oats
1 cup chopped nuts
1/2 cup pumpkin seeds
1/2 cup ground flax seed
1 cup pumpkin
1/3 cup honey
1/3 cup coconut oil
1/4 cup maple syrup
2 Tablespoons molasses
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon cloves
1 teaspoon vanilla

Preheat the oven to 325. Line a large baking sheet with parchment paper.

In a large bowl, combine oats, nuts, flax, and pumpkin seeds.

In a small saucepan on low heat, whisk together the rest of the ingredients. Stir until dissolved; remove from heat and pour over the oat mixture, stirring until the oats are evenly coated.

Pour the mixture onto a large baking sheet lined with parchment paper. Spread it out in an even layer.

Bake for 20 minutes, remove the pan and stir the granola around before returning it to the oven for another 30 to 40 minutes, stirring again halfway through.

Remove from the oven when it isl toasty and golden. Let the pan cool on a wire rack. When the granola is cool store it in an airtight container.