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Get Started - 100% free to try - join in 30 secondsMakes about 5 cups granola
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 creamy peanut butter
1/2 cup agave or honey (use agave to keep vegan)
1/2 cup light brown sugar, packed
1/4 cup coconut oil, in liquid state or melted (canola or vegetable oil may be substituted)
1 tablespoon unsulphered molasses (blackstrap may be used, but it’s more pungent)
1 tablespoon vanilla extract
3/4 teaspoon+ cinnamon
1/2 teaspoon+ pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch salt, optional
3 1/2 cups old-fashioned whole rolled oats (not quick cook or instant; use certified gluten-free oats if necessary)
To be added halfway through baking
1 1/2 cups dried fruit (I used 3/4 cup Trader Joe’s raisin medley and 3/4 cup dried cranberries; try diced medjool dates, apricots, candied ginger or your favorite dried fruit)
1 cup nuts and/or seeds, optional (I used none)
To be added after baking
1 cup+ semi-sweet chocolate chips
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