Pumpkin Pecan Granola

From The Sprouted Kitchen: A Tastier Take on Whole Foods

Cookbook

Author(s): Sara Forte, Hugh Forte

Page 36

Cuisine: North American

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 3.0 / 5

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kfranzetta

12 years ago

★ ★ ★ ★ ★ 3/5

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I decided to make this recipe to use up leftover canned pumpkin after making a batch of pumpkin bread. This recipe is a little different from your standard granola recipe--substituting olive oil for butter and using pumpkin puree as well as sesame seeds. The result is good, but not amazing. The flavors are very subtle and it is not overly sweet.

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