Some say pumpkin has been overdone, that it has been commercialized and artificially sweetened into something almost unrecognizable.
And to a certain extent it has. Come October, everything is pumpkin-flavored, from syrupy-sweet coffee to a certain well-known sandwich cookie.
But behind this pumpkin pandemonium is my favorite fall squash in all its glory. Add rolled oats, chopped nuts, spices and brown sugar and the result is perfect: Spiced Pumpkin Granola for a nostalgic, nourishing and downright delicious treat.
Spiced Pumpkin Granola
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3 cups rolled oats
1 cup chopped walnuts
1 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pureed pumpkin
1 tablespoon vegetable oil
1/2 cup brown sugar
1 teaspoon salt
Heat oven to 300 degrees. In a large bowl, combine oats, walnuts, pecans, cinnamon, nutmeg, cloves and ginger. In a smaller bowl, combine pureed pumpkin, vegetable oil, brown sugar and salt and whisk until smooth. Combine all of the ingredients in the large bowl and mix with a wooden spoon.
Line a large, rimmed baking sheet with parchment paper and spread oat mixture evenly across the lined baking sheet. Bake for 25 to 30 minutes until the granola is a light golden color, stirring and rotating a couple of times to ensure it is cooked evenly. Enjoy!
Anna Dudenhoeffer Simpson is a lawyer, writer, omnivore and lifelong Kansas Citian. She enjoys exploring different cuisines and cooking techniques, and writes and curates her own food blog, EatAndDrinkWithAnna.com.