Choose wellness for the holidays with this healthy (+ giftable!) granola recipe by Kaity of Fare Isle.
Recipe and photography by Kaity Farrell of Fare Isle. Introduction by FP Julie.
A sweet, spicy scent wafts from your oven. The smell of holidays past and present that instantly transports you, whether you’re feeling festive or not, to snow-covered trees, wreath-bedecked doorways and lights of all colors reflecting off icy sidewalks. Behind the oven door, this pumpkin spice granola slowly crisps, hinting at its promise of cozy winter mornings curled up by a favorite window, or being dug out from a knapsack while you rest on a cold-weather hike. The warming aroma of cinnamon and ginger dance through your kitchen as you prepare jars to be filled, jars that will eventually be handed to family, friends and coworkers alike, a token of your love and appreciation. There’s something so very special about giving and receiving handmade gifts for the holidays, even if the gift is to yourself! If you’re looking for something easy to craft up this weekend, this lightly sweet maple granola from our friend Kaity of Fare Isle is the perfect recipe to make, whether it’s destined for family and friends or your own favorite breakfast bowl.
Pumpkin Maple Spice Granola
Makes about 6 cups
4 cups rolled oats (not quick cooking)
1 cup raw pumpkin seeds
1/4 cup raw hemp hearts
1/2 cup of pureed pumpkin (canned or made from scratch — see notes)
1 cup maple syrup
1/4 cup canola oil
1 tsp ground vanilla bean or the seeds scraped from 1 vanilla bean
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 tsp ground clove
pinch of sea salt (optional)
Preheat oven to 350˚F. Line a baking sheet with parchment paper. Optional: take 1 cup of the oats and process them into a coarse flour using a blender, coffee grinder or food processor. This will help to create those crunchy clusters of granola we all love. Mix all ingredients in a large mixing bowl until everything is evenly coated. Spread mixture onto the parchment lined baking sheet using a rubber spatula. Bake on center rack for 35-40 minutes until golden and pumpkin seeds are toasted. Gently stir granola with a spoon about halfway through to make sure it bakes evenly, and to prevent the edges from burning.
Transfer baking sheet to a cooling rack and cool to room temperature. Package in air-tight jars or bags to give as gifts this holiday season. Granola will keep fresh stored at room temperature in an airtight container for 2 weeks.
Recipe can be easily multiplied to suit your needs for gifts and such.
For a less sweet version, reduce maple syrup to 2/3 cup.
Feel free to substitute or add other raw nuts and seeds as you wish. You can also add dried fruit like cranberries or chopped dates once granola has cooled to room temperature.
To roast pumpkin from scratch: Preheat oven to 425˚F. Line a baking sheet with parchment paper. Cut your squash or pumpkin (I prefer heirloom buttercup squash for its thick, sweet and dry flesh) in half horizontally. Scoop out the seeds. Place on parchment skin side up. Bake on center rack for about 30-40 minutes until tender. Remove from oven and scoop out flesh and pureé in a blender or food processor. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 year.