I discovered this recipe when I was looking for something new and delicious to make with pumpkin puree. I changed it up a bit to reflect Grandma's real food outlook and gave it a new name. I think it tastes like Christmas and it would make a wonderful homemade gift in a simple canning jar with a beautiful bow.
As always, I try to find easy recipes that aren't too fussy and don't take too much time and this one is no exception. You can easily switch out the fruit and the nuts for what you have on hand. I used walnuts and pecans because that's what was in the cupboard. I also went with a handful of leftover cranberries, as well as dates and figs even though the original recipe called for raisins. I made a batch without the nuts so my daughter could take it to school. I just added more fruit. I'm sure pumpkin seeds would taste great too. This is my version of Oprah's Spiced Pumpkin and Brown Sugar Granola.
Festive Holiday Granola with Pumpkin
3/4 cup pumpkin puree (recipe)
1/2 cup coconut sugar
1 Tbsp. olive oil
- 1 Tbsp. vanilla extract2 tsp.
- pumpkin pie spice (recipe)
- 1 tsp. ground cardamom
- 1 tsp. sea salt
- 3 cups old-fashioned rolled oats
- 1 – 2 cups roughly chopped nuts (any type)
- 1 – 2 cups organic dried fruit (bite sized – I think figs and dates are festive but use any type you like)
- Preheat oven to 325°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice, cardamom, and salt. Make sure to get any lumps out of the sugar.
- Add oats and nuts and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through.
- Stir in the fruit and continue baking until oats are just crisp, about another 10-15 minutes.
- Let it cool completely. When hard, break into chunks and store in an airtight container.
Eat it with milk or yogurt or just grab a handful to munch on for a snack on the go.