I created this recipe three years ago during my Dietetic Internship. I was doing a rotation at a gym at the time, and they asked me to create something for the cafe in the gym. I suggested a pumpkin granola, and they loved the idea (who wouldn’t?). “Can you make 200 servings?” they asked. “Sure,” I replied, as the little eager intern I was.
Well, that was the day I realized that no, I cannot make 200 servings of granola without a commercial kitchen. Scaling recipes is an art that should be left to chefs that work in food service. Not to mention that I didn’t have the equipment to make that happen.
Regardless, I worked all day and some of the night to get them their 200 servings of granola. After that, I took a few years break from this granola, and now I’m back!
I made this recipe again the other day because I was talking about sweeteners on Facebook Live (catch the replay if you haven’t seen it). I was explaining that I love to use agave to sweeten foods because it’s sweeter than traditional table sugar, so you can use less. Also, I ran a half marathon today, and I usually add a some extra carbs into my diet the week leading up to a big race. And as a side note, the race did NOT go well. Here’s a little behind the scenes video from my Instagram stories. I don’t think I could fake that face if I tried. At least I tried to look happy in this selfie!
And lastly, it may still be close to 80 degrees in New York, but it’s technically fall. So yeah, pumpkin everything! This granola is a simple mixture of oats, pumpkin and fall spices with any of your favorite additives. I threw in some pumpkin seeds and apple chips, and it really tastes like fall in your mouth. Whip up a batch before your next race or for a healthy and sweet afternoon snack.
Pumpkin Pie Granola
- 1 1/2 cups oats
- ⅓ cup pumpkin seeds
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1/4 cup pumpkin puree
- 1/4 cup agave
- 1/4 cup vegetable or canola oil
- Canola or vegetable oil cooking spray
Preheat oven to 325 degrees.
In a large bowl, combine oats, spices, salt, and pumpkin seeds and mix together.
In a separate bowl, combine agave, oil, and pumpkin puree.
Add the pumpkin mixture to the oats and spices and stir well. The mixture should be moist and evenly coated.
Coat baking sheet with cooking spray. Spread oat mixture evenly onto baking sheet.
Bake for 10 minutes. Remove pan from oven and stir. Bake for another 10 minutes or until granola becomes crispy and golden.
* Pumpkin is part of the squash family. It is rich in carotenoids, including beta-carotene, which aids vision in dim light and may help to prevent cancer. * Whole grain oats are high in fiber to keep you feeling fuller longer. Diets rich in fiber have been linked to lower cholesterol. * Cinnamon has antifungal and antimicrobial properties. Adding cinnamon to dishes intensifies sweetness without adding sugar!