It’s been a pumpkin-heavy week: pumpkin rarebit soup, spiced pumpkin muffins, pumpkin chocolate fudge, and a new favourite: pumpkin granola. It’s so good that despite having perfectly used up my two massive tins of pumpkin, I think I’m going to buy another so I can make some more.
- It uses up leftovers. Or maybe you’re not like me, who always ends up with leftover pumpkin and ends up tripling her muffin recipe to use it up (always a regrettable decision – I had to take a year-long hiatus from that recipe). This is a fab way to make use of the canned pumpkin that didn’t make its way into your pumpkin pie.
- It’s the cheapest of the bunch! Granola’s always cheaper to make than to buy, but this recipe doesn’t call for nuts, which keeps it leagues ahead of the other two in terms of budget cooking.
- It’s the quickest to put together. All the ingredients get mixed together in a single bowl, and then transferred to a baking sheet. Happy side effect: fewest dishes.
- It smells the best. For serious. Pumpkin + cinnamon + ginger + nutmeg + allspice + honey + vanilla? They’ll fill your apartment, the common hallway, and the elevator around the corner. It’s best when baking, but you’ll get bursts of it in the morning when you scoop the granola out to top your yogurt or milk. It’s part of why I love you, fall – what a way to start the day.
from Vegetarian ‘Ventures
5 cups large flake oats
2 1/2 tsp cinnamon
2/3 tsp ginger
1/3 tsp nutmeg
1/3 tsp allspice
1/2 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup apple sauce (or an additional 1/4 cup pumpkin)
1/4 cup honey
1/4 tsp vanilla
1/2 cup raisins, dried cranberries, or dried cherries
1. Combine all ingredients in a large bowl, stirring until evenly combined. Spread onto a baking tray lined with parchment paper, and bake for 20 minutes at 325 degrees. Remove from oven, stir to redistribute, and return to oven to bake for an additional 20 minutes. Cool completely before adding dried fruit and storing.