Thursday, October 18, 2012

Pumpkin Praline Granola

In keeping with my theme of I'm mad for everything pumpkin-flavored, here's my recipe for Pumpkin Praline Granola. If you are also mad for everything pumpkin this time of year, enjoy!

A woman and I were talking about foods we enjoyed made with pumpkin. Pumpkin praline pie came up. And I thought wouldn't a pumpkin praline granola taste wonderful on a cold autumn morning. So this is what I came up with. Taste it before spreading in the baking pan. If not sweet enough or spicey enough, add some maple syrup (to sweeten) or additional cinnamon, nutmeg, ginger. Stir well, then spread in your pan. (I tend to like mine a little less sweet.)

Pumpkin Praline Granola

1/3 cup (80 g) butter or margarine
1/2 cup (90 g) brown sugar
1  1/2 teaspoons (7.5 mL) maple flavoring
1/4 teaspoon (1.25 mL) salt
1  1/2 teaspoons (7.5 mL) cinnamon
1/2 teaspoon (2.5 mL) nutmeg
1/4 teaspoon (1.25 mL) ginger
1/2 cup (105 g) canned, pureed pumpkin (if you use home-cooked pumpkin, let it strain for a couple of hours before measuring)
3 cups (270 g) regular oats
1/2 cup (75 g) chopped pecans (if buying from a bulk bin, about 1/6th of a pound)

In a medium-size, microwaveable bowl, place butter, brown sugar, maple flavoring, salt. Microwave until the butter is melted.

Stir in cinnamon, nutmeg and ginger. Thoroughly blend in pumpkin. Toss with oats. Stir in pecans.

Butter a large sheet pan with raised edges (jelly roll pan). Preheat oven to 325 degrees F (162 C). Spread granola mixture evenly in pan.

Bake for 15 minutes, stir to move granola from edges and corners to center and granola in center to the edges.

Bake 15 more minutes, stir again.

Bake 10 minutes, stir. At this point, check the pecans. Are they toasty looking? The granola will still be chewy, and will crisp up when cooled. I use an insulated baking sheet. And in our oven, this granola needs just a tad more cooking. Yours may not. But if it does --

Bake 5 more minutes, stir.

Allow to cool completely, before transferring to a storage container. It will get crisp when it has cooled. I just keep mine in a jar on the counter and it gets eaten up in about 3 days. You could also store in an airtight container in the fridge and eat within 7-10 days, or freeze and use within 6-8 weeks.

If you want to add some dried fruit, you could add about 1/2 cup, or so, of date pieces. Don't bake them into the granola, but stir them in after baking.


live and learn said...

Sounds delicious.

Anonymous said...

Yum! I bet this would be wonderful with dried cranberries added. I don't have maple flavoring, but I can substitute with what I have and try this.

Economies of Kale said...

Wow, two of my favourite things (pumpkin and granola) combined :) Thanks for the inspiration

Lili said...

Hi live and learn,
it is. We've been enjoying it as often as I can make it this fall.

Lili said...

Hi Shara,
Mmmm, dried cranberries would be delicious!

Lili said...

Hi Economies,
Your welcome. Anything pumpkin is one of my favorites!

Sandy said...

Oh, wow, OH, WOW! I made this this afternoon and it is sooo good! The whole house still smells wonderful! I used Mapleine. Is that what you meant by maple flavoring? Thanks for posting this recipe!

Lili said...

Hi Sandy,
I'm so glad you enjoyed it. I agree about the whole house benefitting from the delicious aroma. It's the mixture of spices, roasting pecans, and maple.

I use a different brand of maple flavoring, but Mapleine is the right stuff. (I think mine is McCormick's).

We have just a little bit left for tomorrow's breakfast. It looks like I'll need to make another batch. (Hubby doesn't usually comment on granola, but makes a special point to say how much he enjoys this one!)

Janice said...

Pumpkins are one of my favourite things about autumn! So, yes, I'm mad for all things pumpkin-flavoured, too! I'm going to try this over the weekend.

Lili said...

Hi Janice,
I hope you enjoy the granola as much as we do. It's a delicious way to sneak in another bit of vegetables!

Thanks for leaving a comment!

Linda said...

Have you tried using real maple syrup for part of the sweetening instead of maple flavoring? I wonder how that would work. This sounds delicious!

Lili said...

Hi Linda,
No I've not tried this recipe with real maple syrup. But I think it would be delicious!
Here on the west coast, real maple syrup is quite expensive, about $8 or $9 for 8 oz. at Trader Joe's. But if real maple syrup was more affordable, I'd give it a try!