What Do I Make With All That Leftover Pumpkin? Why Pumpkin Granola Of Course!

 

It’s been reported that tonnes of pumpkin will go to waste over the coming days from all that lantern carving. I’m not surprised but am determined that I won’t be adding mine to the pile. I have already made soup and a cake and will refresh myself with the ideas here, but have already tried out a new recipe to add to the repertoire.

Let me introduce you to Pumpkin Granola – a tasty little bite for bariatric breakfast time! Simple and easy to make with either your own pumpkin puree or some canned solid pack type (it works well with either) all you need in addition are some oats and sweetening. For the latter I have used Sweet Freedom but do feel free to use another syrup of your own liking and toleration. It’s far more bariatric-friendly than some commercial sugar-laden ones.

I also like to add some chopped nuts and dried fruit for the final baking but these can be added later if you prefer. 

Depending upon your choice of syrup and pumpkin type this granola can take from about 30-50 minutes cooking time so that it becomes crisp and golden. Keep checking after 30 minutes, adding 5 minutes extra time segments as necessary. The granola does crisp up further on cooling but don’t allow to become too brown or burn. Then store in an airtight box for several days – you can always re-crisp any in the oven just before serving if you like it extra crisp or warm at breakfast time.

I served mine (with nuts and fruit added) with some thick fat-free Greek yogurt and fresh fruit – all of which boost the protein content, but a simple milk addition may well suit you when time is short.

 

Plain Pumpkin Granola from Sweet Freedom

 

Ingredients

 

Before Baking

 

After Baking with Extras if Required

 

PUMPKIN GRANOLA

Ingredients

METRIC/US

125 g/1¼ cups porridge oats

125 g/generous ½ cup pumpkin purée (made from fresh or solid pack canned unsweetened)

3 tbsp sugar free or reduced sugar syrup (I used Sweet Freedom Light), to taste

 

METHOD

1.  Preheat the oven to 190 C/350 F/gas 4.
2.  Mix the oats with the pumpkin and syrup until thoroughly combined.
3.  Spread out in a thin layer on a tray lined with parchment or non-stick paper. 
4.  Bake in the oven for 15 minutes, remove, stir to break up into large or bite-sized pieces, then bake for a further 15 minutes until golden and crisp. If the granola requires further crisping and colouring then cook for a further 5 minutes then check and repeat until cooked to your liking. Add nuts and dried fruit for 5 minutes before the end of cooking if liked.
5.  Allow to cool and crisp further then store in an airtight box until required. The granola can be refreshed and crisped again in a hot oven for about 5 minutes if liked.
6.  Serve with milk or yogurt and fruit if liked.

 

SERVES 4

WLS PORTION: ½-1

V suitable for Vegetarians

 

CALORIES PER PORTION (PLAIN): 152

PROTEIN: 3.8 g

CARBOHYDRATE: 28.1 g

FAT: 2.5 g

Serving Suggestion (with my powdered vitamins stirred in before eating

 

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