Pumpkin Spice Granola with Crisco Imported Olive OIl

Fall is all about pumpkin. You'll see it in breads, pies, drinks, and more. You've probably also seen it in oatmeal. I can't do that, because it still tastes a little raw that way, but it does give baked goods a great flavor. So, I created a batch of pumpkin oatmeal. This granola is packed full of oat clusters, nuts, pepita seeds, and dried fruit, and will be the highlight of your breakfast.

Since the granola I make has oil, I used Crisco Imported Light Tasting Olive Oil instead of vegetable oil. I received these bottles from the Foodbuzz Tastemaker program, only they arrived a month after the deadline to post a recipe. However, being grateful for still having received them, I wanted to use the products in a recipe. Olive oil has many benefits, and by using it in granola you have an even healthier start to the day.

The light tasting olive oil is neutral in flavor, making it perfect for baked goods. A too pronounced olive taste, like from extra virgin, just wouldn't pair well with the sweet flavors here.

Along with the olive oil, brown sugar, honey, pumpkin puree and egg whites are mixed to create the glaze that coats the oats. Following the recipe I made for my Holy Grail Granola, vanilla extract and baking soda were stirred after removing the mixture from the heat.

Like with my other recipe, I used a combination of old fashioned oatmeal and coarsely ground oatmeal, since I didn't have quick oats. The finer oats help create the clusters. Wheat bran was added to give it more nutrition, and can be substituted with wheat germ or flax seed meal. For crunch, I chopped up walnuts and tossed in raw pepita seeds. The green color adds nice pop alongside the dried cranberries that are added later.

Since you can't have pumpkin without spices (well, you can, but it wouldn't be the pumpkin we all know and love), cinnamon, ginger, allspice, and cloves are stirred into the oats. It smelled great then, but it smelled even better as it baked!

Stir in the liquids and watch as clumps of oats begin to form while mixing it all together. After its baked and cooled, the oatmeal crisps up. Dried cranberries are stirred in at the very end. This would also be tasty with dried cherries or blueberries, too.

Now that's my kind of pumpkin oatmeal.

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Pumpkin Spice Granola
Recipe by Christina Provo

A delicious autumnal granola flavored with pumpkin and spices

Yields many 1/2 cup servings

Ingredients -

3 cups old fashioned oatmeal
2 cups quick oats (or old fashioned oats, coarsely ground)
1/2 cup wheat bran or germ
1/2 cup chopped walnuts
1/2 cup raw pepita seeds
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup brown sugar, packed
1/2 cup honey
1/2 cup pumpkin puree
2 egg whites, lightly beaten
1/2 cup light olive oil
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
12 ounces dried cranberries

Directions -

1. Preheat oven to 325°. Lightly coat a rimmed baking sheet with cooking spray and set aside. In a large bowl, combine the oatmeal, wheat bran, nuts and seeds; stir in the spices until dry ingredients are evenly coated.


2. In a small saucepan over medium heat, whisk together the brown sugar, honey, pumpkin puree, and oil until combined. Cook just until mixture begins to simmer, and brown sugar is dissolved. Remove from heat; stir in the vanilla and baking soda.


3. Pour wet ingredients into the bowl with the oats. Using a large wooden spoon or rubber spatula, stir until the oats are thoroughly coated. Pour out onto prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes or until granola is golden brown. Remove from oven and cool completely. When granola has cooled, mix in the dried cranberries.