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Healthy Pumpkin Granola Parfait with Cranberry Jam

by Nora Reed

I love anything pumpkin flavor! Nothing says fall to me like a good sweet pumpkin treat. But sometimes, it’s hard to find a healthy recipe featuring my favorite flavor. My mother has the reputation for being an AMAZING baker. She can knock anyone off the health wagon with one of her famous brownies. One of my favorite recipes is her pumpkin granola parfait with cranberry jam! Here is a healthy twist on my favorite fall recipe! 

Pumpkin Granola Parfait with Cranberry Jam

Pumpkin Granola:

2 1/2 cups rolled oats

1/3 cup pumpkin seeds

1/3 cup chopped pecans, almonds or walnuts

1/3 cup pumpkin puree

1/3 cup dark coconut sugar

1/4 cup maple syrup

1 tablespoon coconut oil

2 teaspoons pumpkin pie spice

1/2 teaspoon vanilla extract

1/2 cup dried cranberries (optional)

Orange Cranberry Jam:

Zest of 1 orange, grated

1 cup orange juice

1/2 cup honey

One 12-ounce bag fresh cranberries


For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.

Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, dark coconut sugar, maple syrup, coconut oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat. Let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.

Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Spread the mixture in a single layer onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using.

Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.

For the orange cranberry jam: Combine the orange juice, orange zest, and honey in a medium saucepan and bring to a boil over high heat. Cook until warm. Add the cranberries, reduce the heat to low so the mixture simmers.  Cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools). This will take about 10 minutes. Transfer to a bowl and let cool.

Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.

Our lovely Nora taking a healthy bite!