Pumpkin Sesame Granola

I've spent the last week making as much ice cream as humanly possible for one lady in one tiny kitchen. I've been rotating pre-frozen drums for my standard-issue ice cream maker (and dreaming loftily of a compressor model) while stocking my ice cream coffers, as I'll be setting up shop at the Parkdale Flea this weekend with four fall-inspired flavours: Pumpkin Spice, Chocolate Chai, Salted Maple Bourbon, and Vanilla Browned Butter!

So after all this time spent up to my elbows in cream, eggs, sugar, and more cream, I was craving something a little... different. I also found myself with a surplus of pumpkin puree. Hardly the worst problem to face! I decided to lend a little pumpkin twist to a healthy, hearty breakfast for the next week: pumpkin sesame granola! It's not too sweet, not too spiced, and the sesame seeds lend the granola a delicious, unique, almost savoury edge.  

The recipe is endlessly versatile; I used half rolled oats and half kamut flakes in my recipe, as that's what I had in my pantry. But feel free to swap in any flaked grain: rye, quinoa, buckwheat, etc. Or use only rolled oats! Don't have any pecans in your cupboard? Swap in walnuts, hazelnuts, brazil nuts... whatever you've got! It's your granola, after all.

Pumpkin Sesame Granola

1 cup large-flake rolled oats
1 cup kamut flakes
3/4 cup pecans, chopped
1/3 cup pepitas
3 tbsp sesame seeds
1/4 tsp cinnamon 
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg 
3 tbsp pumpkin puree
2 tbsp maple syrup
2 tbsp brown sugar
1 tbsp unsalted butter
1 tbsp neutral oil (I used sunflower)
pinch of salt

Preheat oven to 325°F.

In a medium bowl, combine the oats, kamut, pecans, pepitas, sesame seeds, and spices.


In a small saucepan over medium heat, mix pumpkin puree, maple syrup, butter, oil and salt. Heat until sugar dissolves and the mixture is heated through. Pour liquid over dry mixture and mix thoroughly.

Bake granola on a sheet pan for 25 minutes, stirring twice at regular intervals, until the oats and nuts are slightly browned and smell toasted. Let the granola cool completely on the sheet pan (this will ensure that the maximum number of delicious clusters form -- trust me).

When cooled, store in an airtight container. Or better yet, toss some granola on top of some greek yogurt, add a tiny splash of maple syrup, and go to town.