5 Days of Pumpkin: Pumpkin Cranberry Granola

My unconventional seasonal calendar is governed by the agricultural seasons, rather than the traditional spring, summer, fall and winter (or spring, winter, summer and fall if you live in San Francisco). Rather than becoming blissfully happy when summer rolls around you’re more likely to see me bouncing around my apartment thrilled about tomato season, or stone fruit season, or Dungeness crab season. My palate rules many aspects of my life, but we’ve finally hit my favorite season… pumpkin season! Yes, I am even one of those obsessive people standing in line for my pumpkin spice latte the day they return.

Each year I see more pumpkin flavored products on grocery store shelves and hear more people raving about the Trader Joe’s pumpkin pancake mix (which I do admit is delicious). Regardless of how many pumpkin flavored breads, waffles and other goodies there are, I really do love the actual squash. The raw, orange fleshy goodness hosts numerous vitamins (like A, B6 and E) and minerals (like potassium and riboflavin) that promote good eyesight and keep skin healthy, while pumpkin seeds and oil can help reduce LDL cholesterol. In addition to the many nutritional benefits pumpkins provide they are extremely versatile, taking center stage in everything from baked goods to savory soups to creamy desserts!

I’m celebrating pumpkin season with 5 days of delicious recipes that highlight the flexibility this vegetable brings to fall recipes! We’ll kick-off the count down with one of my favorite ways to spice up the morning: Pumpkin Cranberry Granola.

This granola takes less than 10 minutes to whip up before baking and makes a large enough batch to last all week!

Pumpkin Cranberry Granola

4 cups rolled oats (not quick-cook)

1 cup pepitas (raw pumpkin seeds)

¾ cup chopped almonds

¾ cup chopped pecans

¾ cup dried cranberries

¾ tsp salt

3 tsp cinnamon

1 tsp ginger

¾ tsp cloves

½ tsp allspice

½ tsp nutmeg

1 15oz can pumpkin puree

2 tsp vanilla extract

¼ cup pumpkin butter

¾ cup pure maple syrup

 Preheat oven to 300˚ and lightly grease a large rimmed baking sheet (approximately 11” x 17”) or two small rimmed baking sheets. You can also line a baking sheet with parchment paper instead of greasing the sheet.

In a large bowl mix together the oats, pepitas, almonds, pecans and cranberries and spices. Then add the pumpkin puree, vanilla extract, pumpkin butter and maple syrup. If you don’t have pumpkin butter available, you can increase the amount of maple syrup to 1 cup. Thoroughly mix ingredients together and spread evenly onto the baking sheet. Bake for 25 minutes, remove from oven and gently break apart granola with a spoon. Return to the oven and bake for another 30 minutes, stirring every 10 minutes. After nearly an hour of being tantalized by the aromas from your oven you’ll be tempted to give the granola a try right when the timer buzzes, but be patient! Giving the granola plenty of time to cool will make sure it gets nice and crispy! 

Mix the granola into some non-fat yogurt, or enjoy with milk and a dollop of pumpkin butter! This granola will leave you full and energized all morning. It also makes a great gift for friends and family. I pack large mason jars with the granola and tie a pretty ribbon around it for a festive fall gift.

Check back tomorrow for my savory pumpkin soup recipe!