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applesauce pumpkin puree maple syrup almond quick-cooking oats oats brown sugar flax cinnamon nutmeg ground ginger pecans raisins
Viewed: 54 - Published at: 6 years agoIngredients
- 13 cup applesauce
- 12 cup pumpkin puree
- 3 tablespoons maple syrup
- 12 teaspoon almond extract or 12 teaspoon vanilla extract or 12 teaspoon maple extract
- 2 cups quick-cooking oats
- 2 cups traditional oats
- 14 cup brown sugar
- 14 cup flax seed (optional)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 cup pecans, chopped
- 1 cup raisins
Method
- Preheat oven to 300F.
- In a small mixing bowl, combine the applesauce, pumpkin puree, maple syrup and extract.
- In larger mixing bowl, toss together the 2 kinds of oats (I use both kinds because I find it clumps better, as the littler oats can get into the "Crevices" of the bigger oats -- making nice clumps!
- ), brown sugar, flaxseed, cinnamon, nutmeg and ginger.
- Spoon the pumpkin mixture into the oat mixture and combine until all the oats are covered in the pumpkin mixture.
- Spread onto a baking sheet lined with parchment paper or silicone baking mat.
- Bake in the preheated oven for 20 minutes, then gently toss and mix in the pecans and bake for another 10-15 minutes.
- Stir in the raisins or other dried fruit after it has cooled some on a cooling rack.
- Store in an airtight container for up to a week.
- Beyond a week, I recommend storing in a plastic container or freezer baggie in the freezer for up to 3 months.
- Serve Pumpkin Pecan Granola as is, over yogurt or with milk.
- P.S.
- You could certainly eliminate the brown sugar and up the maple syrup to 1/4 cup if you prefer!
- P.P.S.
- I used whole flaxseeds.
- If you wanted to grind them before mixing them in, that'll work too!
