Pumpkin Granola And Orange-Cranberry Jam With Maple Yogurt Parfaits
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
63
Sourness
33
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2.5 cups
Rolled Oat1 cup
Pumpkin Seed1 cup
Pumpkin Puree1 cup
Maple Syrup1 tbsp
Canola Oil1 tbsp
Pumpkin Pie Spice1 tsp
Vanilla Extract1 cup
Orange Juice1 cup
Sugar2.25 cups
Greek Yogurt1 cup
Granulated Sugar1 cup
Light Brown SugarDirections:
1
Watch how to make this recipe
2
Special equipment: 4 parfait glasses For the pumpkin granola: Preheat the oven to 325 degrees F
3
Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside
4
Put the oats, seeds and nuts in a large bowl
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Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally
6
Remove from the heat and stir in the vanilla extract
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Pour the wet ingredients over the oat mixture and stir until the oats are fully coated
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The mixture will be pretty wet
9
Evenly spread the mixture, in a single layer, onto the prepared baking sheet
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Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp
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Cool on a baking rack
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Transfer to a bowl and stir in the cranberries, if using
13
Store leftovers in an airtight container in a cool, dark, place, for up to 1 week
14
For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat
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Cook until the sugar has melted
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Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes
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Transfer to a bowl and let cool
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Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks
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For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter
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Chill
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To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses
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Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola
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Drizzle over some Pumpkin Spice Syrup, if using
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Serve
25
Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes
26
Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes
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Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes
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Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining
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) Remove from the heat and let the mixture cool for 10 minutes
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Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth
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Pour the mixture through the strainer and let it strain slowly into the bowl
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Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid
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The syrup will last 1 month stored in the refrigerator
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Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week