I am still looking for baked good donations for the bake sale I am hosting in honor of Run for Dave on Oct 2. Please e-mail me at spiffycookie at gmail dot com if you are interested in contributing to the bake sale!
I have never made granola before. I made granola bars once, but never granola itself. So in the spirit of trying new things and the fall season which is nearly upon us, I decided to make pumpkin granola – a recipe I have been eyeing for months but now feel it is appropriate.
Did you know that granola is easy to make? Because it is. And you should definitely make this one in particular because it’s inhalable. Mix in yogurt, serve it with milk, or just snack on it by itself. How you get it into your belly isn’t important, just make sure it gets there soon and frequently. At least that is what I prefer.
Makes approximately 6-1/2 cups
5 cups rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup dried cranberries
3/4 cup pepitas (pumpkin seeds)
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats, spices, and salt. Mix well.
- In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
Source: Adapted slightly from Two Peas & Their Pod