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Share your recipes December 2014

Food Ventures

Fat-Free Pumpkin Raisin Granola

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“Recipe from OATRAGEOUS OATMEALS by Kathy Hester Page Street Publishing/September 2014”

Pumpkin is good for replacing fat when making cookies, cakes and granola bars. Makes about 2 & ½ cups.

2 cups rolled oats

½ cup pumpkin puree

¼ cup raisins

¼ cup coconut sugar or brown sugar, or more to suit your taste

¼ cup agave nectar or ½ teaspoon stevia

1 tablespoon chia or flaxseeds

1 teaspoon cinnamon

½ teaspoon allspice

Pinch of cloves

Salt to taste


Preheat the oven to 350 degrees F. Mix all of the ingredients together in a mixing bowl. Spread on a parchment paper-lined cookie sheet.

Cook for 25 to 35 minutes, but keep an eye on it and stir every 10 minutes because in the oven granola can go from not ready to overdone very quickly! Let the granola cool on the cookie sheet and store it in an airtight container.


Ann's Article:

Cheers to Health in the New Year


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