Saturday, November 30, 2013

Pumpkin Cranberry Granola | Healthy Breakfast Recipes

After the success of my Pear Granola recipe, I have been making granola at home quite often with fresh fruit purees and Kavin's leftover store-bought fruit puree baby foods. Every time I try with a different nuts and sweetener combination. 
When most people love and wait eagerly for the spring season, somehow my favorite one is the autumn or the fall season. I love orange, orange everywhere starting with the falling leaves, persimmons, sweet potatoes and of course pumpkins. This pumpkin cranberry granola is another one on the line celebrating the fall season.
Serves - 6
Rolled Oats - 3 cups
Roasted Pepitas - 1/2 cup
Cranberries - 1/2 cup
Cinnamon (ground) - 1 tsp
Ginger (ground) - 1/2 tsp
Salt - 1/2 tsp
Pumpkin puree - 2/3 cup
Olive Oil - 2 tbsp
Maple Syrup - 1/4 cup
Brown Sugar - 2 tbsp (optional)
Preheat the oven to 300 F/150 C. Line a large baking sheet with parchment paper. Mix the pumpkin puree, cinnamon, ginger, salt, oil, maple syrup and brown sugar (if using). Pour over the oats and mix well. Spread on the baking sheet and bake for 50 minutes. Pull out the baking sheet every 10 minutes and mix the oats with spoon to allow even cooking. In the last 10 minutes, fold in the pepitas and cranberries. When done, allow to cool in the baking sheet. The oats crisp up when cooled. Serve for breakfast with yogurt or milk.
Linking these up for Vegan Thursdays!


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