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Lilly’s Table

 
 
Cranberry Cherry Syrah Sauce
© Lillys-Table.com Photo of Molasses-Pumpkin Granola
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Molasses-Pumpkin Granola

from Cranberry Persimmon Parfait for Breakfast, the Week of November 16, 2014.
View the previous recipe for this meal.

Imagine a bowl full of broken up pumpkin-pie-spiced gingerbread that is a bit crunchy and not too sweet. Not only does it have a pumpkin-pie spice, but a little cooked pumpkin brings it altogether.

Ingredients

  • ½ cup oil, vegetable/nut/seed
  • ¼ cup molasses
  • ½ cup maple syrup, or brown sugar
  • 1 cup pumpkin, cooked
  • 5 cups rolled oats , not instant or quick
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon salt

Serving Size: 8 People

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Preparation Instructions

Preheat oven to 325.

Combine the oil, molasses, maple syrup and pumpkin puree until smooth. Spread the rolled oats in a baking dish. Fold to thoroughly combine them. Sprinkle on the cinnamon, ginger, cloves, nutmeg, allspice, and salt. Combine again and press flat into the pan.

Bake for 20 minutes. Check. As soon as it is starting to crisp up slightly and feels dry, carefully flip large pieces of the granola.

Continue to bake checking every 15 minutes until it appears dried out. About 30-45 more minutes.

Store in a sealed container for a couple of weeks. It will last even longer in the fridge.