Fat & Happy: Pumpkin Granola

Granola is something I consider a staple. I typically have it for breakfast, and I do keep a baggie of it in my desk drawer at all times for a quick snack; Dave tends to eat it as a snack after work…and sometimes after drinking.

It’s pretty simple to change up the flavor of your granola by adjusting a few seeds and one base ingredient. Again I found myself with some leftover pumpkin, and this is where it lead me: Pumpkin Granola. The addition of the pumpkin seeds (pepitas which you can pick up at Whole Foods) make a big difference. Also, if you do use the dried blueberries, take a few extra minutes and soak them in orange juice, or they will get too dried and burnt. You do not need to do this to the raisins, however. Granola stores easily in the cupboard or in the freezer for longer keeping.

Mix up your granola today with a little pumpkin, and see how often you find your hand in the granola jar…after drinking! Be granola Fat and Happy!

Pumpkin Granola

begin by soaking
1/2 cup of dried blueberries in 1/2 cup orange juice

Mix all the below dry ingredients in a large bowl:

7 cups oats
1/2 cup pumpkin seeds (pepita, green)
1/2 cup sunflower seeds
1/4 cup flax seed
1/2 cup raisins
1/2 cup sliced almonds

Whisk the wet ingredients together:

1/2 cup pureed pumpkin
1/2 cup applesauce
2 teaspoons vanilla
4 tablespoons brown sugar
1 heaping teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon allspice
2 tablespoons maple syrup

Add the soaking blueberries and the orange juice to the wet ingredients. Now add to the dry ingredients and mix with your hands until all is covered. Don’t spend too much time mixing.

Spread on two lightly sprayed cookie sheets. Bake at 250 degrees. Toss every half hour until baked and crunchy. Depending on your oven, this may take 2-4 hours.

Often I’ll start it the oven and toss twice, and then shut off the oven and go to bed. In the morning I have perfect granola.

For more recipes, go to Monique’s blog: FatandHappyBlog.com