Last winter I was strolling the Saskatoon Farmers’ Market – one of my favourite ones, filled with actual farmers and at least a half-dozen homemade pie stands – and I came across mason jars filled with spiced pumpkin granola, a brilliant combination I hadn’t seen before. I bought a jar and took it home in my carry-on bag, and when it ran out I set to making my own. A little tricky at first, since you have to bake off the moisture from the pumpkin in order to get it crisp, but totally doable – and fantastically delicious. A great way to have pumpkin pie at breakfast! This would also make a great gift, packaged in glass mason jars with a ribbon.
Of course this, like any granola, is totally customizable – use any combination of nuts and seeds you like, spice it up or down, and swap any dried fruit for the cranberries – but I think they’re pretty and festive.
I had a little help from Two Peas & Their Pod. Thanks guys!
Maple Pumpkin Pie Granola
4 cups old-fashioned oats
1 cup nuts and seeds (I used sliced almonds, chopped pecans and sesame seeds)
1-2 tsp. cinnamon
1/4 tsp. salt
3/4 cup brown sugar
3/4 cup pumpkin puree
1/4 cup maple syrup or honey
1 tsp. vanilla or maple extract
3/4 cup dried cranberries
Preheat the oven to 325° F.
In a large bowl, toss the oats, nuts, seeds, cinnamon and salt.
In another bowl, whisk together brown sugar, pumpkin puree, maple syrup and vanilla. Pour over the oat mixture and stir until well combined; spread out on a foil or parchment-lined baking sheet.
Bake for 40-45 minutes, stirring once or twice, until golden. Remove from the oven and stir in the cranberries. It will crisp up as it cools. Makes lots.