Pumpkin pie is synonymous with Fall. Perhaps, it’s the flavors of cinnamon and spice that swirl through the crisp Autumn air when it’s baking in the kitchen. Or, maybe it’s the way pumpkins have become a part of Fall activities- hayrides, pumpkin picking, carving, etc.
The first time that I set out to whip up the best pumpkin pie granola, I used a pumpkin that was supposed to be ideal for pies. However, I found the pumpkin to be stringy and savory. Luckily, a curry recipe that called for squash led me to a discovery – squash is surprisingly sweet and not stringy. Adding to that, I read an article that stated how most canned pumpkin is actually squash. After that little discovery, I finally made the best pumpkin pie granola.
Why should you eat butternut squash? This in-season winter vegetable is rich in vitamin A. The vitamin is not only essential for eye health, but it protects our bodies against lung and oral diseases. It’s also high in the B vitamins- riboflavin, niacin, and B6. It also has heart-healthy oils and proteins and the antioxidant Vitamin C.
The other superstar of this recipe are dates. Three years ago, I dedicated myself to a sugar-free diet. Yet, I had to supplement my sweet tooth with something. That’s when I found out about medjool dates. These fruits are usually found in your grocery isle as dried and they have a caramel-like sweetness to them that is ideal for baked treats. Nutritionally, they’re high in potassium (more than bananas) and are a good source of other minerals copper, magnesium and manganese.
What more could you ask for than healthy whole-foods for breakfast? How about in-season vegetables that bring out the best flavors of Autumn? That’s something to be thankful for.
Thanksgiving Pie Granola
This ‘pumpkin pie’ granola recipe combines one of the quintessential Fall flavors with an easy-to-bake basic granola recipe.
Pumpkin Pie Filling
- 1 1/2 Cups Pumpkin or Squash (Cooked or Canned)
- 1/4 Cup Your Milk of Choice (I used Homemade Almond Milk )
- 8 Dates (Soaked)
- 1 Tbsp Pumpkin Spice
Granola
- 1 1/2 Cups Rolled Oats
- 1/2 Cup Pecans (Raw & Chopped )
- 1/2 Cup Pumpkin Seeds (Raw)
- 1 Tbsp Oil or Butter (I used Coconut Oil )
- 1 Tbsp Pumpkin Spice
- 1 tsp Salt
Granola
Preheat the oven to 325 degrees.
Combine the granola ingredients together in a bowl. Add each ingredient one at a time in the order listed and stir after adding each ingredient.
Spread the ingredients onto a baking sheet.
Bake for 15-20 minutes or until the granola turns a light brown on the outer corners.
Remove from heat and allow to cool.
Pumpkin Pie Filling
While the granola is baking, add all of the pumpkin pie filling ingredients to a blender.
Adjust the sweetness to your tastebuds, spice by adding in more dates or pumpkin spice. Blend until combined and smooth.
Once the granola is lightly cooled, layer the ingredients into a jar or bowl and enjoy!
