Except for an occasional treat, we stopped buying packaged cereal years ago. The common box of cereal just has too many strikes against it: Preservatives, transgenically-altered ingredients, packaging, plus it’s expensive! Since my guys still like to have a crunchy bowl of cereal in the morning, I started making my own homemade granola. This maple pumpkin granola recipe is the latest in a line of recipes that we switch through for a little variety. Even my eggs and bacon breakfast eater liked this one!
This is made with pumpkin puree and spices, and might remind you a bit of a pumpkin pie. But don’t get all particular about the pumpkin. You can try it with other winter squash varieties like acorn or butternut squash, too.
DIY granola (no matter the flavor) is so crazy simple to put together. To save energy, I try to cook it when dinner is in the oven or while the oven is already on for something else.
It’s good with milk, of course, but it’s good sprinkled on homemade yogurt, too.
Maple Pumpkin Granola Recipe
- 1/2 cup oil (I used local macadamia nut oil)
- 1 cup pumpkin puree (I used my homemade pumpkin puree, but canned works too)
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 8 cups rolled oats
- 1 cup shredded coconut
- 2 cups buckwheat groats
Measure oil into large roasting pan. Turn the pan so the oil coats the bottom to prevent sticking.
Add remaining wet ingredients and spices. Stir until thoroughly combined.
Add oats, coconut, and buckwheat groats stirring until well-coated.
Bake at 350 (F) degrees, stirring every 10-15 minutes for about an hour or until the granola is toasty brown.
Turn off the oven and allow the granola to remain in the oven until it cools. Store in an airtight container.