Do you still have a supply of canned pumpkin from the Thanksgiving season? Ready to start using it again? Here’s a healthy and easy way to use some of it up and to add a bit of pep to your step in the morning! Plus, instead of the usual fat and sugar in store-bought granola, you’re getting a bit of veggies!
Pumpkin Delight Granola
(Yup, it’s vegan!)
2 cups old fashioned oats
1/3 cup canned pumpkin
3 Tbs. Splenda
1 Tbs. dark agave nectar (or honey if you prefer)
¼ cup raw pumpkin seeds (pepitas)
¼ cup unsweetened shaved coconut
1 tsp. cinnamon
½ tsp. allspice
(optional: 1/4 c. Craisins)
(optional: 1/4 c. Craisins)
~Preheat oven to 320 degrees F. Line a baking sheet with foil or parchment and prepare with nonstick spray.
~Thoroughly mix all of the ingredients together in a large bowl. Transfer to the baking sheet and spread out into an even layer. Bake for 40-50 min, turning and stirring every 15-20 min, until golden and toasted. (Add optional Craisins now if you please) Let cool before enjoying atop your morning yogurt, evening frozen yogurt, or on its own in a big bowl with almond milk!
Strike up a conversation: Do you like pumpkin year-round, or do you burn out during the fall?
This granola looks superb – healthy and delicious 😀
Cheers
Choc Chip Uru
Latest: Layered Double Nutella Cheesecake Brownies
Yum!! This is delicious. But the recipe is too small. It was gone too soon! I’ll double it next time. My only change added some sliced almonds, some canola oil & more agave/honey- not as healthy, but yummy.