Wednesday, October 16, 2013

Easy Overnight Pumpkin Spice Granola (Gluten-Free/Vegan)

It's a busier than usual week here in Sweet Peaville and when life gets hectic, I love easy, go-to recipes to keep life simple.

With pumpkin food items popping up everywhere, I was inspired to use some canned pumpkin in my Easy Overnight Cinnamon Vanilla Granola to create a new taste twist.  It was a winner!  The pumpkin taste was subtle, but sweet, spicy and best of, delicious.

Easy Overnight Pumpkin Spice Granola

7 cups whole gluten-free oats (conventional oats are fine if you don't need to be GF)
1/2 cup ground flax (optional--I use it to add a nutritional boost)
1 tablespoon ground cinnamon
dash of salt
1/2 cup brown sugar
1/2 cup honey, maple syrup or agave nectar
1/4 cup vegetable or coconut oil
1/4 cup canned pumpkin puree
2 teaspoons vanilla extract

Preheat oven to 375 degrees.

In a large bowl, combine the oats and flax, then add the cinnamon, salt and brown sugar.

In a microwave safe dish pyrex combine the honey, vegetable oil, pumpkin and vanilla extract.  Mix well:

Cook on HIGH in a microwave for 1 minute and stir well:

Add to the oats and stir well:

Place on a cookie sheet lined with parchment or a Silpat liner.

Bake for 10 minutes.

Turn off the oven, but keep it closed until morning.

In the morning, remove the tray and begin to break up the granola.

Break into small pieces and place in airtight containers.

Makes about 7 cups of yummy pumpkin spice granola.

Life is sweet,


Laura said...

Making this tonight!! Yay for pumpkin granola!

Kim said...

Made this two times already. Each time I added a bit of ground ginger and cloves. Second time around, I added chopped raw almonds and pepitas! My new favorite granola recipe and I LOVE the technique of baking briefly and leaving in warm over all night!

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