Hearty Spiced Pumpkin Granola

It's safe to say my husband and I have developed an obsession for granola. We usually pair it with almond milk or greek yogurt for quick and easy breakfast. With a busy baby and a hectic work/school schedule, Matt and I are always eating on the go. Having granola in our pantry is mandatory... at all times.

 After trying various types of pre-packaged granola, we both found them to be too sweet, over-priced, high in processed sugar, and overall unhealthy. I made it my goal to create a recipe with whole  ingredients while being naturally sweetened. I spent some serious time earlier this year testing and perfecting our staple recipe. October has finally arrived (my favorite month!), and I now have an excuse to create a new recipe centered around my love for PUMPKIN and warm spices.   

Yes, I am that person who integrates pumpkin into all possible recipes once Autumn arrives. Luckily, both Matt & Walter share my obsession, so they happily accept the role as my guinea pigs. 

Pumpkin is incredibly flavorful and loaded with health benefits:

1. It is full of vitamin A, vitamin E, and iron which work together to support a strong immune system, maintain healthy eyes, and keep bones strong. 
2. It is a great source of fiber which keeps you feeling full longer and keeps your digestive system working effeciently. 
3. It is full of the antioxidant beta-carotene which is known to prevent cancer. 

^^ As you can see, the ingredients involved in this recipe are extremely minimal and easily found at the grocery store... or they might already be in your pantry. If you can't find the "roasted & salted" pumpkin seeds, you can use raw pumpkin seeds and bake them with your granola by adding another 1/2 teaspoon of salt. I just find these to be perfectly roasted, so I just add them in once the granola has finished baking and cooling. 

Another ingredient that can be store bought is the apple sauce. I make homemade apple sauce in large batches for Walter, so since I have it on hand, I use it for this recipe. I started doing this because it's much cheaper than the organic store bought alternative! Peel and core organic gala apples, simmer them on the stove until soft, drain the water, then blend them in a food processor with cinnamon and lemon juice. 

Lastly, I chose organic canned pumpkin for this recipe. It is simple to roast and mash your own pumpkin, but it can be time consuming. If you're feeling adventurous or have a little extra time on your hands, here is a great link that can teach you how to roast a pumpkin . 

 ^^ 100% pure maple syrup is essential in baking to naturally sweeten while keeping the raw taste of maple. I use both grades of syrup, but Grade B has a richer flavor, is more nutrient-dense, and is usually produced later in the season.

Maple syrup is a great sweetener that I often use as an alternative to refined sugar. It contains manganese and zinc which are essential minerals to help build strong bones, support immune function, and maintain blood health.

 ^^ Mix all dry ingredients together

^^ Then mix all wet ingredients in a separate bowl

^^ Add the wet ingredients to the dry, and mix them together until it reaches this consistency. You will probably need to get your hands dirty in order to get the oats covered evenly! 

^^It is important to arrange the mixture in a thin even layer so that it can bake properly. Leave some space so you can still see the 'white' of the parchament paper. 

*** If you like your granola on the sweeter side, sprinkle a layer of light brown sugar on top of the mixture before baking.***

^^While the granola is cooling, add 1 cup of roasted pumpkin seeds, and one cup of dried cranberries, dried cherries, or raisins to the mixture.

^^ Store the granola at room temperature in air-tight containers. It will stay fresh for 2 weeks, but it doesn't last more than a week in our house!

I literally cannot stop eating this stuff. 

I'm embarrassed to tell you how many days (lets be honest - hours) this batch lasted...   

 ^^ My favorite way to eat this hearty granola is with plain or tart pomegranate greek yogurt.

Hearty Spiced Pumpkin Granola

Created by: Monica Turley

Ingredients:

• 4 cups gluten-free rolled oats
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cloves
• 1/2 tsp kosher salt
• 1/3 cup Grade B pure maple syrup
• 1/2 cup apple sauce
• 1/2 cup pureed pumpkin 
• 1 tsp pure vanilla 
• 1 cup roasted and salted pumpkin seeds
• 1/2 cup dried fruit (raisens, dried cherries, or dried cranberries)

Instructions:

• Preheat oven to 350 degrees.
• Line two 9x13 baking pans with parchment paper.
• In a large bowl, mix all dry ingredients together.
• In a seperate and smaller bowl, whisk all wet ingredients together. 
• Add the wet ingredients to the wet and combine them. This may require your hands!
• Spread the mixture evenly onto the two lined pans
• ** Sprinkle brown sugar on top of the mixture if you want a sweeter granola**
• Bake in the oven for 20 minutes
• Remove the pans and and toss the granola with a wooden spoon.
• Place the pans back into the oven to bake for another 18-20 minutes or until the granola comes out golden and crispy. 
• Let the granola cool completely (about 20 minutes), store in an airtight container at room temperature. 

** Granola will stay fresh for 2 weeks**