Pumpkin Gingersnap Chocolate Chip Granola
Pumpkin Gingersnap Chocolate Chip Granola requires about 1 hour and 45 minutes from start to finish. This recipe serves 4 and costs $2.52 per serving. Watching your figure? This gluten free and dairy free recipe has 1127 calories, 29g of protein, and 57g of fat per serving. A couple people made this recipe, and 87 would say it hit the spot. This recipe from Sumptuous Spoonfuls requires chocolate chips, pumpkin puree, ground ginger, and salt. It works well as a budget friendly main course. Overall, this recipe earns an excellent spoonacular score of 93%. Users who liked this recipe also liked Pumpkin Chocolate Chip Granola Bars, Pumpkin Chocolate Chip Granola Bars, and Pumpkin Chocolate Chip Granola Bars.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
3/4 - 1 cup mini chocolate chips (or you could substitute dried fruit)
1/4 cup flaxmeal
1 teaspoon ground ginger
2 -4 Tablespoons maple syrup (depending on how sweet you want it … I used 2 T because I don't like it overly sweet)
1/4 cup molasses
4 1/2 cups old fashioned oats
1 Tablespoon peanut butter
1 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
1/2 teaspoon salt (optional … skip this part if you're watching your sodium)
2 cups mixed seeds and/or nuts - I used 1/2 cup sunflower seeds, 1/2 cup pecans, 1/2 cup peanuts, 1/2 cup pepitas (pumpkin seeds)
2 teaspoons vanilla
Equipment:
microwave
sauce pan
bowl
oven
Cooking instruction summary:
Preheat the oven to 275 degrees. In a large bowl, mix the oats and nuts. Set aside.In a separate small bowl, mix the pumpkin, vanilla, molasses, maple syrup, spices, salt, flaxmeal and peanut butter. Microwave on high for a minute, stir, and then microwave 30 seconds more until the mixture is good and hot. (Or heat the mixture in a saucepan. Either way will work.)Pour the hot pumpkin mixture over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it). Set it in the oven and bake for about an hour and 30 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.Here is the hard part:Let the granola cool COMPLETELY before stirring in the chocolate chips. Store in an airtight container. It will keep for about a month or so.
Step by step:
1. Preheat the oven to 275 degrees. In a large bowl, mix the oats and nuts. Set aside.In a separate small bowl, mix the pumpkin, vanilla, molasses, maple syrup, spices, salt, flaxmeal and peanut butter. Microwave on high for a minute, stir, and then microwave 30 seconds more until the mixture is good and hot. (Or heat the mixture in a saucepan. Either way will work.)
2. Pour the hot pumpkin mixture over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it). Set it in the oven and bake for about an hour and 30 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.Here is the hard part
1. Let the granola cool COMPLETELY before stirring in the chocolate chips. Store in an airtight container. It will keep for about a month or so.
Nutrition Information:
covered percent of daily need
