Iron Chef: Pumpkin continued! The mini squash we managed to grow in our garden this year, while they seem frustratingly small at times, have proved to be just the right size for a batch or two of baked goods. The second half of the sugar pie pumpkin we used for the pumpkin scones went towards some delicious pumpkin granola this morning. A self-professed granola addict, I can’t believe I haven’t introduced pumpkin into the mix before now. A great addition!
3.5 C rolled oats 1/2tsp salt 1tsp cinnamon 1/2 tsp nutmeg 1/4 tsp allspice 1/8 tsp each, ground ginger and cloves 1/2C+ pumpkin puree 1 tsp vanilla extract 1/4 C maple syrup 1/2 C toasted hazelnuts, chopped 1/2C raisins THE HOW TO:
- Preheat the oven to 325° and spread a piece of parchment paper on your baking sheet.
- If using hazelnuts or any nut or seed, spread them onto another baking sheet and toast for 5-10 minutes while preparing the granola – once toasted, chop into whatever size you like.
- Mix together the oats, salt, and spices in a large bowl.
- Stir together the pumpkin puree, vanilla and maple syrup in a small bowl. Add these wet ingredients into your oat mixture and incorporate well – the oats should be well coated and slightly moist. If you like some clumps in your granola, squeeze the oats together in whatever sized pieces you prefer. This recipe doesn’t make a super-sweet granola, so if that’s what you’d prefer, mix in some extra maple syrup or brown sugar.
- Spread granola onto the parchment paper and bake for 20 minutes. After 20 minutes, stir the granola up to cook it evenly through. Bake for an extra 10 – 20 minutes, taking it out when it starts to turn a nice light brown.
- Stir in raisins and hazelnuts.
- Enjoy with milk or yogurt, or by the handful.