Pumpkin Granola, has been on my mind since last year. I did not make it, but I thought about it. Last week I made a pumpkin cheesecake to share at an event I attended. I had 1 cup of canned pumpkin left. I have been looking at it in my refrigerator for the last few days pondering its fate. Well I need granola, so I searched my healthy recipes and tweaked my existing granola recipe a bit. I’ve added flaxseed for the omega-3 fats, used maple syrup as that sounded nice with the pumpkin and added cinnamon too. I have the ratio of oil and sugar as low as they can go and still taste good.
I often make granola for Christmas gifts. I find great bags, and serve family size servings. My friends all love it, rather than giving sweets, or candy. This year I am using this pumpkin recipe, and jazz it up with some colorful dried fruit! Giving healthy home-made gifts is a healthy diet habit that your friends will greatly appreciate!
The cinnamon and pumpkin give this granola a nice flavor. We have been using it as a topping for Greek yogurt and it’s a wonderful dessert treat too! Keep in mind that granola is on the caloric side. A proper serving would be one fourth to half of a cup. I usually leave a half cup serving cup in the cereal jar to remind everyone of the serving size.