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Pumpkin Pie Granola
In our house, granola knows no boundaries. It works its way in to breakfast, lunch, dinner and even dessert. Several mornings per week my kid requests that I pack it in his lunch box and then promptly after I’ve finished packing it, he decides that he also wants it for breakfast. “You want it for breakfast instead of lunch?” I always ask. “No for breakfast and lunch!” he replies.
We usually make big batches of it and store it in a mason jar on the counter but this morning we woke up to a nearly empty jar. Gasp! I knew we had to act fast but we had planned on making something for pumpkin week and there wasn’t enough time to do both.
That’s how our pumpkin pie granola came to be. And now that we’ve made it once, I have a feeling I’m going to be keeping cans of pumpkin in my cabinet at all times.
Now for the pumpkin-tastic recipe…
Pumpkin Pie Granola Recipe
Prep Time: 10 mins Cooking Time: 45 mins
1/3 cup honey
1/3 cup canola oil
1/3 cup 100% pure canned pumpkin
2 tablespoons water
1 teaspoon pumpkin pie spice
4 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup shredded, sweetened coconut
1/2 cup pepitas
1 cup dried cranberries
Preheat oven to 300 degrees. Combine oats, almonds, pepitas, pumpkin pie spice and coconut in a large bowl. Stir well and then toss with the honey, water, oil and pumpkin until everything is moist. Spread it out on a rimmed cookie sheet lined with a Silpat (or parchment paper). Bake for 20 minutes and then use a spatula stir up granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown. Remove from oven and stir in dried cranberries. Cool completely on the cookie sheet before storing in airtight container or bags.
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