Granola was one of the first things my mother taught me to bake. I’ve since learned her recipe by heart and make it frequently. I love the ritual of stirring the oats every few minutes until they’re just the right golden-brown. A batch of granola in the oven fills the kitchen with a lovely scent. The warmth of cinnamon air is ever comforting.

Like many Fall-enthuaists, I’m finding ways to add pumpkin to anything I can. I’ve modified my mother’s classic recipe to include some of our favorite autumn gourd. Pumpkin granola makes a wonderful seasonal gift—and a sweet, healthy treat for yourself! I’ll be enjoying mine with a splash of almond milk.

Best Vegan Pumpkin Granola

Ingredients:

(Makes about 8 cups)

7 cups old fashioned oats

1 cup chopped walnuts

3 tsp. cinnamon

2 tsp. pumpkin spice

¼ tsp. nutmeg

2/3 cup natural, gooey sweetener of choice (I like coconut nectar because it’s low glycemic. Maple syrup works well, too).

½ cup coconut oil (warmed to its liquid state)

2 tsp. vanilla extract

½ cup pumpkin puree

Optional add-ins (mix in dried fruit and wheat germ after you’re finished baking):

Handfuls of sunflower seeds, pumpkin seeds, toasted wheat germ, dried fruit, shredded coconut, etc.

Directions:

Preheat oven at 250 degrees.

In a large, oven-safe baking dish, mix dry ingredients (oats, spices, chopped walnuts). In a separate bowl, whisk together wet ingredients (sweetener, warmed coconut oil, vanilla extract, and pumpkin puree). Pour mixed wet ingredients over dry ingredients and stir to coat evenly.

Bake for 45-60 minutes, or until oats are golden-brown. Important: be sure to stir your batch every 5-10 minutes to ensure even baking.

Allow granola to cool before storing it.

More healthy breakfast ideas: Hidden Superfood Porridge

Mini Tofu Quiche with Broccoli

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Photo: Mary Hood