Wednesday, October 26, 2011

Lowfat Pumpkin Ginger Granola

I love big chunky granola, add lots of spice, some pumpkin puree plus candied ginger then you have a perfect Fall treat for breakfast or a snack.

I purposely do not stir my granola as much as most recipes, just bake it longer to keep the chunks as intact as possible.  I give it a small mini stir when I add the coconut and walnuts, then again with ginger, raisins and cherries.  If you like it a looser texture, then feel free to stir more often while it's baking.

I got this idea from another cooking blog I love, called Baked Bree, but I wanted to play with the flavors a bit, so I hope she understands my need to change things.  Thank you for the inspiraton!

Makes about 8-9 cups
5 cups rolled oats
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup corn oil
1/4 cup maple syrup
1/4 cup applesauce
1/4 cup candied ginger, chopped
1 teaspoon vanilla
1 cup dried cherries
1 cup walnuts, chopped
1 cup golden raisins
1 cup coconut

Mix the dry ingredients (oats thru salt), then the sugars, pumpkin, applesauce and oil. , mix the wet ingredients. Mix together and place on a parchment, or Silpat, covered baking sheet.

Have your 'add-in' elements ready to go... mine are candied ginger, cherries, golden raisins, coconut and walnuts.

Bake at 325 for 20 minutes, add walnuts and coconut, bake another 20 minutes.
Add ginger, raisins and cherries.  Bake another 5 minutes.
Cool thoroughly and put in airtight containers.


  1. Looks Yummy :) Can't wait to try it! (and you can talk about pumpkin as long as you like... as long as eggnog posts are somewhere around the corner)

  2. Love all the different flavors you have going here. What a great way to start the day!

  3. What a seasonally delightful granola recipe, yum!