Spiced Pumpkin Granola with Cashews and Cranberries
You can never have too many breakfast recipes, so give Spiced Pumpkin Granola with Cashews and Cranberries a try. This recipe serves 14. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 526 calories, 14g of protein, and 25g of fat per serving. For $1.64 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 2010 people have made this recipe and would make it again. It will be a hit at your Christmas event. It is brought to you by Healthy Green Kitchen. If you have pumpkin, ground nutmeg, dried cranberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is spectacular. Similar recipes include Skinny Pumpkin Granola with Quinoa & Cranberries, Pumpkin and Yogurt Parfaits with Pumpkin Spiced Granola, and Pumpkin Spiced Granola.
Servings: 14
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
*1/4 cup organic butter, melted (you could use additional oil instead, if you like)
*1 1/2 cup raw, unsalted cashews, roughly chopped (or use walnuts or pecans)
*1 cup dried cranberries (all-natural, if possible)
*1/2 teaspoon ground cardamom
*2 tablespoons ground cinnamon (I used McCormick brand Roasted Saigon Cinnamon)
*1/2 teaspoon ground ginger
*1/2 teaspoon ground nutmeg
*3/4 cup raw hemp seeds (available at natural foods stores; use a differed type of nut or seed if you can't find them)
*1/2 cup maple syrup (or honey)
*1/2 cup organic, extra virgin coconut oil (warmed so it's liquid, if necessary), or use olive oil
*1 can/15 oz. organic pumpkin
*8 cups organic rolled (not instant) oats (use certified gluten-free oats if you must avoid gluten)
*1 scant tablespoon fine sea salt
*1/2 cup organic sugar
Equipment:
baking paper
baking sheet
oven
bowl
wooden spoon
frying pan
Cooking instruction summary:
1. Preheat oven to 300°F. Line two large baking sheets with parchment paper or silicone baking mats.2. Mix all ingredients except dried cranberries in a very large bowl. Use clean hands to make sure the oats, nuts, and seeds are coated with the pumpkin, spices, oil/butter, and sweeteners.3. Spread the granola evenly over the two pans. Pack it together and press it down evenly with a wooden spoon or your hands.4. Bake for 45 minutes-1 hour, breaking the granola up and stirring it around once or twice as it cooks, or until the granola is golden brown and done to your liking (strangely, one pan took 20 minutes longer to finish baking than the other). Allow to cool slightly, then mix in the dried cranberries. You can store in an airtight container at room temperature for several weeks; place in the refrigerator or freezer for longer term storage.
Step by step:
1. Preheat oven to 300°F. Line two large baking sheets with parchment paper or silicone baking mats.
2. Mix all ingredients except dried cranberries in a very large bowl. Use clean hands to make sure the oats, nuts, and seeds are coated with the pumpkin, spices, oil/butter, and sweeteners.
3. Spread the granola evenly over the two pans. Pack it together and press it down evenly with a wooden spoon or your hands.
4. Bake for 45 minutes-1 hour, breaking the granola up and stirring it around once or twice as it cooks, or until the granola is golden brown and done to your liking (strangely, one pan took 20 minutes longer to finish baking than the other). Allow to cool slightly, then mix in the dried cranberries. You can store in an airtight container at room temperature for several weeks; place in the refrigerator or freezer for longer term storage.
Nutrition Information:
covered percent of daily need
