Healthy Puffin Pumpkin Granola

Puffin Pumpkin GranolaAre you looking for a granola without all of the added sugar and extra ingredients? I wanted to create a new recipe with one of my favorite cereals, Puffins. Puffins are full of fiber and slightly sweet which makes them ideal for baking with. I love making granola to just snack on, add to yogurt or oatmeal. This granola is crunchy, slightly sweet, and has a mild pumpkin flavor. The granola is also ideal for packing in a lunch box for a nutritious snack or on the go.

This Puffin Pumpkin Granola is super easy to prepare and can all be done with the food processor and one bowl which makes cleaning up quick. Don’t have a food processor? It can also be mixed by hand or with a hand mixer.

The granola is packed with nutrients including pumpkin, apple sauce and heart healthy canola oil. Make this granola with your child. Since most of the work is done in the food processor, your child can help add and pulse the ingredients together. Discuss each ingredient and talk about what food groups they are in and where they come from. Ask your child, “Where do pumpkins grow?”, “Where is applesauce made of?”, etc.

Carryover Picture Books: Granola Farm, Penguin and Pumpkin, Nothing Like a Puffin

Looking for more Puffin Recipes? Check them out here…

Ingredients
1/2 can of 15 oz pureed pumpkin
1/4 cup of canola oil
1/4 cup of applesauce
1/3 cup of pure maple syrup
1 teaspoon of vanilla extract
1 teaspoon of maple extract (optional)

1 cup of original Puffins (not processed in food processor)
2 1/4 cups of old fashioned oats
1 teaspoon of kosher salt
1 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice

Mix-ins:
1/2 cup of dried fruit
1/2 cup yogurt raisins

Add your own!

Directions
1. Preheat oven to 350 degrees. In a food processor pulse Puffins. Set aside in a bowl. Add oats through pumpkin pie spice.

2. In the food processor, pulse pumpkin through maple extract until smooth.

3. Add pumpkin mixture to oat mixture. Combine until all of the ingredients are incorporated.

4. Spread granola with a spatula onto a greased cookie sheet. Bake at 350 degrees for about 20 minutes until the granola begins to brown. Break up large pieces with a spatula. Lower the temperature to 325 and continue baking until the granola is brown and crispy. Lower the temperature to 300 and bake until desired crispiness. Throughout the baking process, use a spatula to break the pieces down and turn the granola over so it’s nice and toasty on each side.

5. Take out of oven and cool.

6. Add mix-in’s.

8. Store in airtight container. Keeps for a good 5 days or so. It will keep longer if you store it in the fridge.

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