Pumpkin Granola

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I fully intended to bake something to bring into work tomorrow morning.  I even told more than one person that I would.  But then Shannon Rose didn’t have Pumpkinhead.  And though Octoberfest is well and good, I didn’t get my pumpkin fix and decided I needed to make myself something pumpkin instead.  I also didn’t really feel like doing a lot of grocery shopping, so granola was the clear winner.  I’ve made granola before, but this one might be even better.  It clumped really nicely (important in a granola), was slightly salty (also important), and was my first pumpkin adventure of the fall (extremely important!).

And, it’s quick and easy! First, mix the oats and spices in a large bowl.

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Then, in a medium bowl, whisk together the sugar, pumpkin, applesauce, maple syrup, and vanilla extract until smooth.

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Pour the liquid ingredients into the oats and stir to coat.

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Spread the oats evenly over a baking sheet covered in parchment paper.

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Bake for 20 minutes at 325°F and remove from oven to stir.

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Return to oven for an additional 15-20 minutes or until golden and crisp.  I think it’s because of the lower baking temperature, but this granola seemed much more resistant to the threat of burning than other recipes I have tried.

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Stir in the craisins and pepitas and allow to cool completely before storing in an airtight container.  See? Easy!

Enjoy!

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Pumpkin Granola

Ingredients:

  • 5 cups rolled oats
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup craisins
  • 1/2 cup pepitas

Directions:

  1. Stir together oats, pumpkin pie spice, cinnamon, nutmeg, and salt in a large bowl.
  2. Whisk together brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract in a medium bowl until smooth.
  3. Add the liquid ingredients to the oats and stir to coat.
  4. Spread evenly over a baking sheet lined with parchment paper and bake at 325°F for 20 minutes.
  5. Remove from oven and stir oats.  Return to oven and bake an additional 15-20 minutes or until golden and crisp.
  6. Remove from oven and stir in craisins and pepitas.  Allow to cool completely on baking sheet.
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