You can only carve so many Jack-O-Lanterns, and if you keep eating pumpkin pie all the time then it won’t be special come Thanksgiving. So what to do with all that extra pumpkin? How about you puree the flesh, freeze it into portion-sizes, and then take it out as needed to use for this recipe (which is my variation from the original Two Peas and Their Pod). I tried it and it’s frigging delicious!
- 600 g rolled oats – substitute with amaranth or millet flakes if you do not have access to certified gluten-free oats
- 75 g sliced almonds
- 75 g pumpkin seeds
- 150 g sugar- I didn’t add this; I’ll sweeten the granola with honey or fruit at time of eating
- 50 g grated coconut
- Sprinkle cinnamon and nutmeg- or to taste
- 1 tsp. salt- or to taste
- 50 g maple syrup
- 175 g pumpkin purée (you can buy it in a can from the grocery store if you don’t grow pumpkin)
- 60 g melted butter
- 1 cup dried fruits such as apple (optional)
1. Preheat oven to 325F (165C) and line a pan with parchment paper.
2. Combine all the dry ingredients in a large mixing bowl – the oats, sugar, almonds, coconut, seasonings, and salt.
3. In a smaller bowl, mix together the maple syrup, butter, and pumpkin purée. Then add to the dry ingredients and mix until the entire granola is coated.
4. Spread onto the baking pan, making sure that it is not too thickly layered; separate into two batches if needed.Bake for 30 minutes.
5. Turn the granola with a spatula, and bake 20-30 minutes more, or until desired crispiness.
6. Once granola is cool, stir in your favourite dried fruits.