I was thinking recently that I hadn’t had granola in a long time, so I decided to come up with a fall-inspired recipe. I’ve made oil-free granolas with applesauce before, but I wondered if if I could use another fall ingredient – pumpkin. I’ve heard you can swap canned pumpkin (okay, it’s available year-round, but just go with it) for other ingredients in baking, so I wondered…would it work for granola, too?
As it turns out, it does!
Oh, and in case you’re wondering while you look at these photos…yeaaa, I forgot to stir in the cranberries before taking these photos. Unfortunately, I had already prepared a bowl of granola and yogurt to eat, and it was too late to re-take the photos. Oops.
Autumn Granola: Oil-Free with Canned Pumpkin
Canned pumpkin replaces the oil typically used to make granola in this Not So Sweet, fall-inspired mix. Enjoy this with yogurt or milk for breakfast or for a snack.
Prep Time: 10 minutes
Bake Time: 45-50 minutes
Total Time: 55-60 minutes
- 2 cups old-fashioned oats, dry
- 1/2 cup chopped pecans
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup coconut flakes, optional
- 2 tablespoons flaxseed, optional
- 1 teaspoon cinnamon
- dash nutmeg
- 1/2 cup canned pumpkin (or sub applesauce)
- 1/4 cup maple syrup (add more for a sweeter flavor)
- 2 tablespoons brown rice syrup or barley syrup (or sub maple syrup)
- 1 teaspoon vanilla
- pinch of salt
- 1/2 cup dried cranberries
- Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper (or use aluminum foil and spray with non-stick spray).
- In a large bowl, combine dry ingredients oats, pecans, pepitas, coconut flakes (if using), flaxseed (if using), cinnamon, and nutmeg and stir to mix well.
- In a medium bowl, combine wet ingredients canned pumpkin, maple syrup, brown rice syrup, vanilla, and salt and stir with a whisk to mix well.
- Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
- Pour granola mixture onto prepared baking sheet and spread to an even layer.
- Bake, stirring every 15 minutes for 45-50 minutes, or until granola is browned to preference. Remove from oven and stir in cranberries.
- Set aside to cool to room temperature. Serve with yogurt or milk.
- Store remaining granola in an airtight container.
I have a quick yogurt trick to share coming up soon!
Plus, a business casual work look, more delicious recipes, and possibly a Bailey video! Check back soon…
Thanks for reading!