Pumpkin Cranberry Granola

Okay, I have to confess that I'm not a huge fan of pumpkin. Every fall when people start gushing about all things pumpkin, I don't get it. I do, however, know that it's good for you, nutritionally speaking. That's why I decided to try it again in this granola. Much to my surprise, I really like it this way. It gives this granola an extra punch of flavor that is perfect with the maple syrup and cranberries. It turned out so tasty, in fact, that I served it with some maple pumpkin yogurt at a brunch I hosted. It was a huge hit. Recipe requested kind of hit. After my mom had some at Thanksgiving, she called to tell me that if i wanted to make her something for Christmas, she would really like some more pumpkin granola. That's why you should try some. It's really good. Here's what you'll need:

  • 6 C oats
  • 2 C raw pecans
  • 1 C pepitas (pumpkin seeds)
  • 1 C raw almonds
  • 1/2 C coconut oil, melted
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1/4 C light brown sugar
  • 1/4 C honey
  • 1 TBL vanilla
  • 3 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1/4 C water
  • 2 C dried cranberries

Start by chopping the almonds and pecans. I like to know what kind of nut I'm eating, so I do a very rough chop, even leaving some of them whole.

In a large bowl, combine the oats, chopped pecans, chopped almonds, and pepitas.

In a microwavable measuring cup, melt the coconut oil. Add the pumpkin puree, maple syrup, brown sugar, honey, vanilla, pumpkin pie spice, and salt and stir until combined. Add the water and mix well.

Pour the liquid over the oats and stir until all the oats are covered with some of the liquid. I start using a spoon, then I finish mixing with my hands to make sure everything is coated.

Pour the mixture evenly into 2 cookie sheets, spreading into an even layer.

Bake in a 250 degree oven for 1 hour, stirring every 20 minutes. After 1 hour, raise the oven temperature to 300 degrees and bake 30 more minutes or until the granola starts to become dry and crunchy. It doesn't get truly crunchy until it cools, though, so don't let it burn.

Remove from oven and let cool. Stir in the dried cranberries. 

Store in an air tight container. I served it with Maple Pumpkin Yogurt, but it's just as good all by itself.

Enjoy!

Lynn

            Pumpkin Spiced Granola

  • 6 C oats
  • 2 C raw pecans
  • 1 C pepitas (pumpkin seeds)
  • 1 C raw almonds
  • 1/2 C coconut oil, melted
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1/4 C light brown sugar
  • 1/4 C honey
  • 1 TBL vanilla
  • 3 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1/4 C water
  • 2 C dried cranberries

Start by very coarsely chopping the pecans and almonds. I like to be able to identify the nuts in my granola, so I really just cut them in half or not at all. 

In a large bowl, combine the oats, chopped pecans, chopped almonds, and pepitas.

In a microwavable measuring cup, melt the coconut oil. Add the pumpkin puree, maple syrup, brown sugar, honey, vanilla, pumpkin pie spice, and salt and stir until combined. Add the water and mix well.

Pour the liquid over the oats and stir until all the oats are covered with some of the liquid. I start using a spoon, then I finish mixing with my hands to make sure everything is coated.

Pour the mixture evenly into 2 cookie sheets, spreading into an even layer.

Bake in a 250 degree oven for 40 minutes, stirring after 20 minutes.

After 40 minutes, raise the oven temperature to 300 degrees and bake 30 more minutes. Remove from oven and let cool. Stir in the dried cranberries. 

Store in an airtight container.

Sausage Bread

Sausage bread is a must have around here for Thanksgiving and Christmas mornings. We first had sausage bread when my brother married my sister-in-law. It was something she grew up eating, so she made it the first holiday she spent with us. Her connection to her family tradition was quickly adopted into our family and has become our tradition as well. I love how that happens! One of the best things about sausage bread, other than the fact that it's delicious, is that you can make it ahead of time and freeze it. Then all you have to do is thaw it and heat it up to serve it. That means one less thing to make on those crazy holiday mornings. It's also super easy to make. The original recipe calls for Pillsbury Hot Roll Mix, but you can also use frozen bread dough. It's delicious either way. My only warning to you is that once you make this, your family will want it every holiday. Here's what you'll need:

  • 1 pkg Hot Roll Mix
  • 1 lb. Mild bulk sausage
  • 1 lb. Hot bulk sausage
  • 1 bunch green onions, chopped
  • ½ C Parmesan cheese, grated

Start by making the dough according to the directions on the package. Be sure you get the separate yeast package out of the box and add it in or your dough won't rise. Don't ask me how I know that...

If you are using frozen dough, thaw the dough so that you can roll it out.

Cook both kinds of sausage together in a skillet until it is no longer pink. Drain off any excess grease and set aside.

Take half the dough and roll it into a rectangle slightly smaller that a cookie sheet. If you are using frozen dough, roll out one loaf. The dough mix is usually sticky, so sprinkle a little extra flour on your surface first to make it easier to roll out.

Now take half of the cooked sausage and sprinkle it on the rolled out dough. Leave about a half inch or so around the edges.

Now sprinkle on half of the chopped green onions.

Now half of the grated Parmesan.

Starting on the long edge farthest away from you, roll the dough towards you, over the sausage, onions, and cheese. Keep rolling until you get to the opposite long edge.

When you get to the opposite dough edge, pinch the seams together along the ends and the edge to close everything. If it doesn't stick, just wet your fingers with a little water when you are pinching the dough and it should stick together.

Transfer the roll onto a parchment covered cookie sheet, seam side down. Repeat with the remaining ingredients so that you have 2 loaves.

Bake at 350 degrees for 20-30 minutes until the dough has turned a golden brown. Remove from the oven and slice and serve. If you are making this ahead of time, cool the loaves then wrap in aluminum foil and freeze, then thaw and reheat to serve.

We serve this sausage bread with cheese grits and Blueberry Biscuit Coffee Cake and it's all delicious!

Sausage Bread

  • 1 pkg Pillsbury Hot Roll Mix
  • 1 lb. Mild bulk sausage
  • 1 lb. Hot bulk sausage
  • 1 bunch green onions, chopped
  • ½ C Parmesan cheese, grated

Prepare roll mix according to package directions. Cook sausage and drain. Roll out ½ of dough into a rectangle slightly smaller than the size of a cookie sheet.  Sprinkle cooked sausage, chopped green onions and parmesan over dough, leaving 1/2” around the edges. Roll dough up and pinch edges to seal.  Bake at 350 degrees until brown.

Enjoy!

Lynn