This granola is a product of me using what I had on hand and trying to not let anything go bad in the fridge!
I pretty much dreamt this recipe up. I was craving cookies, but also wanted something healthier. I also knew I needed to do something with all that butternut squash I roasted the other day…
So this is what I came up with:
Cinnamon Almond Butternut Granola
- 1 1/2 cup rolled oats
- 1/3 cup roasted butternut squash (or canned pumpkin)
- 2 Tbs cinnamon (or pumpkin pie spice)
- 1 egg white
- 1 pinch kosher salt
- 3 Tbs honey (or maple syrup or agave)
- 1/2 cup raw almonds (or pecans or walnuts)
- 1/2 cup craisins (or raisins)
Method: Preheat your oven to 350. Combine all ingredients except craisins in a large bowl and mix it all together. Pour out onto greased baking sheet, separating any large clusters, and bake for 15 minutes, stirring/moving granola around once about half way through baking. After you take the granola out of the oven, add the craisins. Mix it all up, leaving this on your baking sheet. With your oven OFF, put the baking sheet back into the oven while the oven cools down. This just allows it to dry up and increases the crunch factor. After about 15 minutes, remove from the oven, allow to cool.
You could tweak this recipe to your liking, hence the odd ingredient list.
The egg white, although not an ordinary ingredient in granola, not only adds some protein, but it helps form some clusters which is the part I love about granola. Last time I made granola, there were hardly any clusters. This had to change. (But that granola was soo tasty!) Since granola is so much like cookies, and cookies use eggs, I figured this would work.
Also, if you’re concerned that butternut squash is an odd ingredient, just think of it like pumpkin. You actually could very easily sub pumpkin for the squash. When it roasts, it caramelizes and becomes very sweet. Tastes great with cinnamon!
I had this granola for breakfast with some sliced banana and almond milk. Nothing like making your own cereal!
Mmm mm mmmmm….