Secret Recipe Club: Pumpkin Granola

I’ve been meaning to make granola for months. I eat it for breakfast almost every morning with yogurt and honey, so why not make my own? I knew it was easy, I just somehow never got around to it. Luckily, the Secret Recipe Club gave me just the kick in the butt I needed. Each month members are assigned another blog and must make one recipe. It’s been a fun opportunity to discover new blogs and dishes.

This month I was assigned the Pajama Chef. Sarah has been blogging since July 2010 and is simultaneously working on not one but two Masters degrees! Although her Pumpkin Granola immediately called to me, I was tempted by many of her yummy recipes. Butternut Squash Macaroni and Cheese?! Pumpkin Biscuits?! Maple and Brown Sugar Almond Butter?! I’ve just bookmarked these for another day.

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Today, though, is all about this granola. The granola is mixed together quickly and bakes for just 30 minutes. The result is essentially my ideal granola – filled with oats, nuts, and dried fruit and flavorful without being overly sweet like most packaged granola. It’s great with yogurt, or with milk as a cereal. It keeps well in a sealed container and can be adjusted based on your preferences. Instead of Sarah’s suggested cranberries I used chopped apricots, which I had on hand. Although canned pumpkin is hard to come by in Israel a friend brought some back for me from Canada! Of course making your own is also easy as pie. Easier, in fact. I used the remaining puree to make pumpkin bread.

5.0 from 6 reviews
Secret Recipe Club: Pumpkin Granola
 
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This granola is balanced in flavor and not too sweet, the perfect addition to breakfast!
Author:
Recipe Type: Breakfast
Yield: Makes 5 cups
Ingredients
  • 1½ cups old-fashioned oats
  • ½ cup slivered almonds
  • ⅓ cup pepitas [pumpkin seeds]
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ⅓ cup pumpkin puree
  • ⅓ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • ⅓ cup chopped apricots
Directions
  1. Preheat oven to 300F. Line a baking sheet with aluminum foil.
  2. In a large bowl, mix together oats, almonds, pepitas, cinnamon, nutmeg, and cloves.
  3. In a smaller bowl, whisk together the pumpkin, maple syrup, vanilla, and apricots.
  4. Fold the pumpkin mix into the dry ingredients.
  5. Spread the mixture onto the baking sheet.
  6. Bake for 30 to 40 minutes, stirring every ten minutes, until granola is golden brown and crisp. Granola will continue to harden as it cools, so don't over-bake.
  7. Store in an air-tight container.
Notes
Vegetarian, Vegan, Parve, Gluten Free (if using gluten free oats)


77 thoughts on “Secret Recipe Club: Pumpkin Granola

  1. Liz

    Oh, Katherine! What a fabulous selection for the SRC! I LOVE granola and never make it b/c it goes into my mouth almost as fast as I spoon it into the bowl πŸ™‚ But I WOULD love just a bowlful of yours~

  2. heather

    I’m working on a granola post myself, so I definitely share the love! Strange, though, for as much as we enjoy pumpkin over here that I’ve never done a pumpkin granola. This version, especially with the pepitas, sounds terrific.

    Cheers,

    *Heather*

  3. Manu

    Yum! I have never made my own granola! And with pumpkin, it sounds so much better!!! I know where to look when I finally get around to making a batch!

  4. thelittleloaf

    I love homemade granola and often make a batch (either for breakfast or chocolate granola which I eat for pudding with yoghurt and fruit), but have never thought to include pumpkin. What a gorgeous idea. Loving the mix of spices you’ve used too πŸ™‚

    • Katherine

      It’s such a great, healthy, easy breakfast recipe! I’m really obsessed. And I was interested to learn that while oats are naturally gluten free, many commercial oats suffer from contamination.

  5. Eri

    Hello Katherine! I’ve never made granola but I have it in my mind! your pimpkin granola looks great and I’m sure that it tastes good too!
    Have a great week!

  6. Cooking Rookie

    This a great recipe! I’ve also been thinking about making granola a hundred times and never acutally did. This recipe is so simple, that I really wonder what’s stopping me πŸ™‚
    By the way, over the last weeks I have been wandering around your blog pickig a recipe for my SRC assignment, and it was very hard, because you have so many great recipea snd such beautiful photos! Love your site and will be coming here often πŸ™‚ Thanks!

    • Katherine

      Thanks Tina! That’s how I felt when I first saw the recipe. And it’s the recipe that keeps on giving – now I have a jar handy to make my breakfast special any morning πŸ™‚

  7. Hannah

    I wouldn’t have thought to include pumpkin puree – this looks terrific. Granola is one of my favorite breakfast foods, and I have a wonderful recipe I make from my best friend’s dad. I may have to tweak it to include pumpkin now! Thank you for the inspiration. Of course, as soon as I make it I’ll inhale it…homemade granola is just the best (and, as you said, not overly sweet like store bought).

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