I am loving pumpkin season! I have been putting pumpkin in everything lately: cupcakes, muffins, oatmeal, and even a failed attempt at Turkey Pumpkin Chili (my husband’s quote “that so failed!”). Pumpkin is good for you! One cup of pumpkin has 49 calories, 2.7 grams of fiber, and 245% of your daily value of Vitamin A. It is also rich in potassium, vitamin C and E and is high in the antioxidants Alpha and Beta carotene. It’s really no wonder why I’ve been eating so many Pumpkin Spice Latte cupcakes…I’m just thinking about my health. 🙂
This granola is fantastic! I have made 8 batches in the last month. I love the fact that it has no added oils or fats. Try it by the handful, sprinkled over yogurt or ice cream, or with milk.
- 3/4 cup pumpkin puree
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- dash of ground ginger
- 1/2 tsp. salt
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 4 cups old-fashioned oats
- 3/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 cup sliced almonds
- 1/4 cup unsweetened flaked coconut
- 1/4 cup roasted pumpkin seeds (pepitas)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine pumpkin puree, cinnamon, nutmeg, ginger and salt. Stir in the brown sugar, maple syrup, and vanilla until well combined. Add the oats, cranberries, raisins, almonds, coconut, and pumpkin seeds. Stir until the granola is evenly coated.
Spread granola evenly on prepared baking sheet. Bake for 20 minutes. Stir the granola and bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container.
Makes 6 cups.
Recipe from The Pastry Affair.
Using the Weight Watcher’s Recipe Builder, I calculated 86 PointsPlus for the entire recipe. 24 servings (1/4 cup each)= 4 Weight Watchers PointsPlus.