Pumpkin Pistachio Granola
Gluten-Free
It is not uncommon for my sister, Sara, and I to share recipes...multiples times a day that is. Normally, the exchange occurs when Sara ends up emailing me a link with the caption, "Let's make this!" I can tell you from experience that every time she writes that, she has a secret hope that I alone will make that for her. With frequent coercing, I usually oblige, as long as I get to lick the bowl.
Sara originally sent me a pumpkin granola recipe from Minimalist Baker which actually served as the inspiration for this recipe! Dana's blog is full of awesome and healthy 10-ingredient-or less recipes, of many I have happily made and quickly devoured.
Let's talk serving size..
Granola gets both a good and bad rap. Most people say that granola isn't healthy. There is some truth in that, but not the whole truth. The key is serving size. You'll notice on a box of store-bought granola, the serving size is generally around 1/2 to 1/3 c (about the size of a baseball). However, when you go to your cereal bowl and pour out what you think is a serving, it ends up being around two to three times that! What I have learned over the years with portion control, especially for things like addictive granola, you HAVE to measure. Yes, take out that measuring cup and see how much that really is, no shame people.
In terms of the good, homemade granola is quite nutritionally dense, especially this one. The first ingredient: oats. By themselves, oats are a great whole-grain source of protein and fiber. The next classic granola ingredient: nuts. They provide us with heart-healthy fats, protein, vitamins and minerals. Again, with this mind, it's important to know that, yes, nuts are healthy, but you should stick to the 1/4 c (small handful) serving.
Warning: This recipe is SUPER ADDICTIVE.
I found myself nibbling chunks straight off the baking sheet. To avoid this slippery slope, grab some plastic bags and a half cup measure and portion out the recipe for some snacks or quick breakfasts. You'll thank me later, at least I hope you will.
Enjoy!
Ingredients
6 c rolled oats
2 c raw pecans, roughly chopped
1 c unsweetened coconut flakes
2/3 c shelled pistachios
6 tbsp raw turbinado sugar or light brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon (you may choose to add more)
1/2 tsp salt
2/3 c pumpkin puree
1/2 c coconut oil, melted
1/4 c unsweetened applesauce
1 tbsp vanilla extract
1/3 c egg whites (omit if vegan)
2/3 c maple syrup
Directions
Preheat oven to 350F. Line two rimmed baking sheets with non-stick foil and set aside. In a large mixing bowl, add in the dry ingredients (oats, pecans, coconut, pistachios, spices, salt) and stir until well combined. In another bowl, stir together the wet ingredients (sugar, pumpkin, coconut oil, applesauce, vanilla, maple syrup) until well combined. Pour the wet ingredients into the dry ingredient bowl and stir to combine with a large spatula or your hands (which I prefer). Divide the mixture by putting a half on each prepared baking sheet, spreading with your hands to make an even, thin layer. Bake each sheet for about 25 minutes until golden brown, rotating the sheet halfway. Let sheets cool on rack for 1-2 hours before breaking into clusters. Store at room temperature in an air-tight container for up to one month.
Notes:
If you want more cluster-like granola, DO NOT STIR it while it bakes. After it is done baking, be sure to let it fully cool and harden before breaking into clusters.
For even drier, crispy granola, follow the same directions except after you have finished the baking time, turn off the oven with the baking sheets still inside, leaving the oven door open so that the granola can dehydrate overnight.
Sara originally sent me a pumpkin granola recipe from Minimalist Baker which actually served as the inspiration for this recipe! Dana's blog is full of awesome and healthy 10-ingredient-or less recipes, of many I have happily made and quickly devoured.
Let's talk serving size..
Granola gets both a good and bad rap. Most people say that granola isn't healthy. There is some truth in that, but not the whole truth. The key is serving size. You'll notice on a box of store-bought granola, the serving size is generally around 1/2 to 1/3 c (about the size of a baseball). However, when you go to your cereal bowl and pour out what you think is a serving, it ends up being around two to three times that! What I have learned over the years with portion control, especially for things like addictive granola, you HAVE to measure. Yes, take out that measuring cup and see how much that really is, no shame people.
In terms of the good, homemade granola is quite nutritionally dense, especially this one. The first ingredient: oats. By themselves, oats are a great whole-grain source of protein and fiber. The next classic granola ingredient: nuts. They provide us with heart-healthy fats, protein, vitamins and minerals. Again, with this mind, it's important to know that, yes, nuts are healthy, but you should stick to the 1/4 c (small handful) serving.
Warning: This recipe is SUPER ADDICTIVE.
I found myself nibbling chunks straight off the baking sheet. To avoid this slippery slope, grab some plastic bags and a half cup measure and portion out the recipe for some snacks or quick breakfasts. You'll thank me later, at least I hope you will.
Enjoy!
Ingredients
6 c rolled oats
2 c raw pecans, roughly chopped
1 c unsweetened coconut flakes
2/3 c shelled pistachios
6 tbsp raw turbinado sugar or light brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon (you may choose to add more)
1/2 tsp salt
2/3 c pumpkin puree
1/2 c coconut oil, melted
1/4 c unsweetened applesauce
1 tbsp vanilla extract
1/3 c egg whites (omit if vegan)
2/3 c maple syrup
Directions
Preheat oven to 350F. Line two rimmed baking sheets with non-stick foil and set aside. In a large mixing bowl, add in the dry ingredients (oats, pecans, coconut, pistachios, spices, salt) and stir until well combined. In another bowl, stir together the wet ingredients (sugar, pumpkin, coconut oil, applesauce, vanilla, maple syrup) until well combined. Pour the wet ingredients into the dry ingredient bowl and stir to combine with a large spatula or your hands (which I prefer). Divide the mixture by putting a half on each prepared baking sheet, spreading with your hands to make an even, thin layer. Bake each sheet for about 25 minutes until golden brown, rotating the sheet halfway. Let sheets cool on rack for 1-2 hours before breaking into clusters. Store at room temperature in an air-tight container for up to one month.
Notes:
If you want more cluster-like granola, DO NOT STIR it while it bakes. After it is done baking, be sure to let it fully cool and harden before breaking into clusters.
For even drier, crispy granola, follow the same directions except after you have finished the baking time, turn off the oven with the baking sheets still inside, leaving the oven door open so that the granola can dehydrate overnight.
