I love granola. It’s great stuff.
What I don’t love is the fact that many tend to think of it as a “healthy” food, without taking into account what is often a very high fat content. In addition to the nuts, you’ll likely find copious amounts of oils and syrups, weighing in many granolas at twice the amount of fat as protein. And this isn’t just the case with large, well-known store-bought brands: even many of the granolas I see being made locally and sold at farmer’s markets have oil & honey as the second & third ingredients.
And yet, despite the fact that everywhere, every granola package whose ingredient list I perused seemed to follow this same formula… something inside me whispered, it doesn’t have to be this way. So finally, after what was probably years of rolling this secret conviction around in the back of my brain, I decided to tackle it head-on. The solution, it turns out, is quite easy. In short: simply replace the bulk of the oils and syrups with pureed fruit.
Or in this case, roasted pumpkin and brown sugar.
It’s brilliant, right?
My first step in the tackling involved (what else?) consulting the internet. Step 2 involved literally smacking myself in the forehead for not consulting the internet sooner… because there I quickly found a recipe that called for using apples and dates (pureed with just a small amounts of oil and honey) to hold the granola together. Fresh and dried fruit! Why hadn’t I thought of that?