Festive, oil-free granola made with pumpkin puree, coconut, almonds, raisins and plenty of fall spices.
At last the moment has arrived: my first spiced pumpkin recipe of the year. I almost feel like I’m late to the pumpkin party, given that the food blogosphere has been covered in pumpkin recipes for over three weeks now. Starbucks has been brewing Pumpkin Spice Lattes in the US and Canada for over two weeks. And Mars started selling Pumpkin Spice Latte M&M’s in August.
But I didn’t want to open the lid on my can of pumpkin recipes too early. The last thing I would want is for you to end up with Pumpkin Boredom Syndrome by mid-October. So I’ve been patiently waiting until today, the day before the September equinox.
The equinox, in case you weren’t aware, marks the day that the Northern and Southern Hemispheres receive an equal amount of light from the Sun. It’s often seen as the ‘official’ start to autumn in the north, and spring in the south.
I’m serious when I say ‘waiting patiently’. Believe it or not, I actually made this recipe all the way back in March. I had half a mind to share the recipe right then, but the more rational side of my brain figured it was a little early.
So I started infiltrating the blog with pumpkins and squashes in more subtle ways, such as these Butternut Squash and Roasted Onion Tacos, Pumpkin and Zucchini Cauliflower Crust Pizza, Buckeye Brownie Baked Oatmeal, Jelly Doughnut Baked Oatmeal and Salted Chocolate Pecan Pie Oatmeal (yes, the last three all contain pumpkin).
Now that it’s nearly October (yikes!), it’s time to unleash the pumpkin spice!
This granola’s made with a mixture of my favorite spices: cinnamon, ginger, nutmeg and cloves. Pumpkin puree, almond butter, brown sugar and maple syrup add moisture and flavor. Then, for some crunchiness and general excitement, there are almonds, pumpkin seeds, raisins and some shredded coconut.
There’s no added oil, the granola’s completely vegan, and it’s gluten-free too (if you use certified gluten-free oats).
So I guess what I’m trying to say is: granola for all! (Uh, except for people with nut allergies. Sorry, it’s not personal).
I hope everyone else is as excited as I am for the pumpkin spiced months ahead!
Finally, I’m going to end this post on something I hope to sustain throughout my holiday-themed recipes:
Yes, that thing exists!
Pumpkin Spice dog treats do, in fact, exist.
- ⅓ cup (85g) pumpkin puree
- 3 tablespoons (50g) almond butter
- ¼ cup (50g) brown sugar
- ¼ cup (60mL) maple syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 ¼ cups (245g) rolled oats
- ½ cup (35g) shredded coconut
- ½ cup (75g) pumpkin seeds (pepitas)
- ⅓ cup (55g) whole almonds
- ⅓ cup (50g) raisins
- Preheat the oven to 340°F (170°C). Line a large baking sheet with non-stick paper.
- In a large bowl, use a fork to whisk together the pumpkin puree and almond butter. Add the brown sugar and maple syrup, and mix until smooth.
- Stir in the cinnamon, ginger, nutmeg, cloves and salt.
- Add the rolled oats, shredded coconut, pumpkin seeds and almonds. Mix until well combined.
- Transfer the mixture to the prepared baking tray. Bake for 25 - 30 minutes, rotating the baking sheet halfway through, or until the granola is golden brown. The granola should be a little crunchy (at least on the edges of the baking tray), however, it will become crunchier as it cools.
- Allow the granola to cool. Ideally, transfer the granola from the hot baking tray and onto a clean surface or sheet of non-stick paper.
- Once completely cooled, stir in the raisins and store in an airtight container. Enjoy with yogurt and fruit, or just by the handful.