Pumpkin Pecan Granola From The Sprouted Kitchen

Pumpkin Pecan Granola From The Sprouted Kitchen

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The Sprouted Kitchen: A Tastier Take on Whole Foods is the cookbook of the food blogger Sara Forte--whose site is also called "The Sprouted Kitchen." She has compiled recipes featuring seasonal fruits and vegetables. From sides and salads to drinks and desserts Sara covers simplistic recipes that she wishes she could come over and show you herself! 

Pumpkin Pecan Granola
Adapted From The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte

A simple, healthier recipe when you’re craving something pumpkin.

  • 2 ½ tbls. EVOO
  • Sea Salt
  • ¾ tsp. Pumpkin Pie Spice
  • 1 tsp. Cinnamon
  • 1/3 cup Grade B Maple Syrup
  • 1/3 cup Pumpkin Puree
  • 2 cups Old-Fashioned Rolled Oats
  •  ½ cup raw pecans (rough chopped)
  • 2 ½ tbls. Sesame Seeds
  • ¼ cup craisins
  • ¼ golden raisins

Yields about 3 Cups

Preheat the oven to 325 degrees. In a mixing bowl whisk together the olive oil, ½ tsp. salt, pumpkin spice, cinnamon, maple syrup, and pumpkin puree. Add the oats, pecans, and sesame seeds, stir until evenly coated. Spread the mixture on a baking sheet, you can keep some of the bigger clusters. Bake the granola, stirring every so often until dry and light brown in color. I found watching the pecans was the best indicator for readiness. It will take about 40 minutes. Allow to cool for a couple of minutes then add in the raisins, raisins and a pinch or two of salt to the mix. Store in an airtight container for up to two weeks.


Source: www.thesproutedkitchen.com

About Samantha Ring

Samantha Ring, our cookbook editor, grew up in the suburbs of Chicago spending weekends baking in her kitchen. She attended Kendall College where she graduated with a degree in baking and pastry arts in March 2013. She has interned with Na Young Ma at Proof Bakery in Los Angeles and is currently working as a bread and pastry cook at Balena in Chicago.