Harvest Pumpkin Granola
The holidays are approaching fast and it is nice to have a collection of recipes that you can make ahead. Harvest Pumpkin Spice Granola can be made a week or more ahead of time and stored in an airtight container. Put it out for breakfast with yogurt and fruit or fill ziplock bags for snack time when you go on a walk to the park. When we were on our trip to Israel, last month, I ate granola every morning with plain thick yogurt, fruit and honey. DELICIOUS!!! My favorite style of granola on our trip was full of nuts and seeds. So as you like, you can add or substitute any of the seeds and nuts in this recipe. You can also use the dried fruit that is your favorite and customize as you please.
Ingredients
8 cups oats
5 cups Grapenuts
1 cup oatbran
1/2 cup flaxseed or ground flax meal
1/2 cup wheatgerm
½ cup sesame seeds
½ cup hemp seeds
1 cup raw sunflower seeds
2 cups almonds whole or slivered (your preference)
1 cup raw shelled pumpkin seeds
1 cup coconut
3 Tablespoons pumpkin pie spice
2 Tablespoons cinnamon
2 Tablespoons vanilla
3/4 cup coconut oil
3/4 cup honey
1 cup golden raisins
1 cup dried cranberries
Other add ins: chopped dried apricots, chopped dates, walnut pieces, sesame seeds
In a large bowl, combine all dry ingredients except dried fruit. In a small bowl combine melted coconut oil, honey, cinnamon, pumpkin pie spice and vanilla until well mixed. Pour liquid over dry and toss carefully until mixed thoroughly. Pour into two large roasting pans and bake in 325 degree oven for 2 hours, stirring every 20 minutes. When golden brown, remove from oven and add dried fruit. Stir and allow to cool before placing in airtight container. Will keep for 2-3 weeks if you don’t eat it all up while your company is visiting.
- 8 cups oats
- 5 cups Grapenuts
- 1 cup oatbran
- ½ cup flaxseed or ground flax meal
- ½ cup wheatgerm
- ½ cup sesame seeds
- 1 cup sunflower seeds
- ½ cup hemp seeds
- 2 cups almonds
- 1 cup shelled pumpkin seeds
- 1 cup coconut
- 3 Tablespoons pumpkin pie spice
- 2 Tablespoons cinnamon
- 2 Tablespoons vanilla
- ¾ cup coconut oil
- ¾ cup honey
- 1 cup golden raisins
- 1 cup dried cranberries
- Other add ins: chopped dried apricots, chopped dates, walnut pieces, sesame seeds
- In a large bowl, combine all dry ingredients except dried fruit.
- In a small bowl combine melted coconut oil, honey, cinnamon, pumpkin pie spice and vanilla until well mixed.
- Pour liquid over dry and toss carefully until mixed thoroughly.
- Pour into two large roasting pans and bake in 325 degree oven for 2 hours, stirring every 20 minutes.
- When golden brown, remove from oven and add dried fruit.
- Stir and allow to cool before placing in airtight container.
- Will keep for 2-3 weeks if you don't eat it all up while your company is visiting.
What is your favorite snack food to have on hand when friends and family gather over the holidays?
