Today I’m sharing my go-to granola recipe. My daughter and husband eat this almost daily!
This recipe is perfect for fall with the pumpkin flavors, and has no added sugar.
As an aside, I’ll admit that when I first started making this, I did add palm sugar (the natural local sugar in Cambodia) to this recipe, along with a tablespoon of peanut butter. Then, one time I couldn’t get either of these ingredients and was forced to make the granola without them–and it was just as delicious! It’s been my experience that ingredient scarcity often changes our meals for the better.
And one more note before we dive into the recipe… In Cambodia, I make my own pumpkin puree. However, when I’m in the U.S., I use a canned pumpkin puree that is organic and kosher.
Yield: Makes 7 cups of granola
- Large mixing bowl
- 2 small bowls
- Mixing spoon
- 2 large baking sheets (with edges)
- Parchment paper
- Baking spray
- 6 cups raw oats
- 1 cup pumpkin puree
- 1 ½ apples, diced
- ¾ cup raisins
- 1-2 ripe bananas
- ¼ tsp. salt
- 1 tsp. vanilla extract
- ½ cup rice milk (or water)
- Pre-heat the oven to 350 F (180 C).
- Using a good blender, add the diced apple, vanilla extract, salt, pumpkin puree, and rice milk (or water) and blend until you achieve a smooth consistency.
- Cut the bananas into small pieces and set aside.
- Pour the wet ingredients over the oats in your mixing bowl and mix using a spoon.
- Add the banana pieces and mix in evenly.
- Meanwhile, place parchment paper onto the two baking sheets and spray canola oil baking spray so the granola does not stick while baking.
- Spread the mixture evenly on the two parchment covered baking sheets.
- Bake for about 35-40 minutes, or until the mixture is light brown and toasty.
- Make sure to stir every 10 minutes to make sure the granola is cooking evenly. (Pay special attention to the granola at the edges so that is does not burn.)
- Remove from the oven, and add any raisins or additional dried fruits, if you desire.
- Store in an airtight container in the refrigerator.
Enjoy anytime with plant-based milks, as a topping for applesauce, or by the handful as a snack.
In the comments, tell me: What are your favorite granola flavor combinations, or your favorite way to eat granola?
If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals