“Maybe Christmas, perhaps, doesn’t come from a store. Maybe Christmas…perhaps…means a little bit more!”
Dr. Seuss was clearly writing about granola. The boxed, store bought stuff just doesn’t do it for me. Homemade granola, on the other hand? Well, it does indeed mean more. MUCH more.
I love this recipe because it is sweet, but not too sweet. I love how it is packed full of nuts and cranberries. I love when it’s paired with Greek yogurt and apple butter (recipe coming soon), or served traditionally with milk and berries. I also love eating it by the handful! This is easy enough for anyone to make, and it perfumes the kitchen and home with the nostalgic smells of the season!
I’m making lots of homemade gifts this holiday season. This is one of my favorites. I make a batch, package it up, and it’s gone in a day or two. I have been delivering little packages of this yummyness to neighbors, coworkers, family members, and granola loving friends. If you would like to put in a request, do it now, before I am granola’d out. (Who am I kidding? I don’t see “granola’d out” happening anytime soon.)
An easy, thoughtful, delicious, and non-store bought gift this season…goes by the name of Pumpkin Maple Granola.
- 4 cups Old Fashioned Oats (aka Rolled Oats)
- 1/4 cup quinoa, rinsed and dried
- 1/4 cup ground flax seed
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- Fresh ground nutmeg, a pinch (you can also use the pre ground)
- 3/4 tsp salt
- 1/4 cup pepitas (raw pumpkin seeds)
- 1/2 cup pecans, chopped
- 1/2 cup pumpkin puree
- 1/4 cup applesauce
- 1/4 cup maple syrup (I used organic Grade A)
- 1 tsp vanilla
- 3 tbsp brown sugar
- 1/2 cup dried cranberries
Preheat oven to 325 degrees. Line a baking sheets with parchment paper. Set aside and reserve.
In a large bowl combine the oats, quinoa, ground flax seed, pumpkin pie spice, cinnamon, nutmeg, salt, pepitas, and pecans. Mix well to combine.
In a small bowl combine pumpkin puree, applesauce, maple syrup, vanilla, and brown sugar. Mix well to combine.
Pour the contents of the small bowl into the the large bowl. Using your hands (well washed hands) mix the ingredients until fully combined.
Evenly spread the granola onto your reserved baking sheet. Bake for 20 minutes, remove from oven, stir well, and bake for an additional 15 minutes. Remove from oven, stir in dried cranberries, mix again, and allow to cool for 1 hour.
At this point, your granola is ready! Store in an airtight container for up to 2 weeks. (If you can go that long without eating it…you know you can’t!)
Note: Recipe can easily be doubled.
3 thoughts on “Pumpkin Maple Granola”
This Pumpkin Maple Granola is just a little bit of heaven. My daughter made it today and it is altogether fabulous in every way… just the right amount of sweetness, wonderful textures going on, and it is so very beautiful! The only thing she varied was using whole flax seeds instead of ground flax seeds. It. Thank you for sharing this recipe… it will become regular fare around our house. Merry Christmas!
This Pumpkin Maple Granola is just a little bit of heaven. My daughter made it today, and it is altogether fabulous in every way… just the right amount of sweetness, wonderful textures, and it is so very beautiful! The only thing she did that varied from the recipe was to use flax seeds instead of ground flax seeds. Thank you for sharing this recipe.. it will become regular fare around our house!
Thanks, Judy! I’m on a granola kick at the moment and just remade this recipe, along with a maple almond version. I agree with you, perfection!