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| Pumpkin Spice Granola |
Suffice to say, it is still wintery. 'Nuf said...Anything goes with granola, you add your favorites, leave out what you want, but the coming together of toasted oatmeal and all the spices make this delightful! The pumpkin flavor is not overpowering, it might have taken the place of applesauce and honey for moistening. I enjoy this recipe and I think you will too. My mom, who is a basic granola fan, was very enthused upon trying this. This would be ideal in a ziplock bag when you or family go for a hike or need a snack on any outing.
I use my Pumpkin Spice Mix that I keep for muffins and pie. The recipe follows:
Makes 2 tablespoons
1 tablespoon ground cinnamon
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Blend ingredients together and store in an airtight container.
The Granola
Makes about 5 cups (large batch for you and friends!: 15 cups)
Ingredients
- 3/4 cup canned pumpkin puree (large batch: 2 1/4 cups)
- 1/2 cup packed dark brown sugar (large batch: 1 1/2 cups)
- 2 Tbsp. canola oil or olive oil (large batch: 6 Tbsp.)
- 1 Tbsp. vanilla extract (large batch: 3 Tbsp.)
- 2 tsp. pumpkin pie spice (large batch: 6 tsp.)
- 1 tsp. ground cardamom (large batch: 3 tsp.)
- 1 tsp. kosher salt (large batch: 3 tsp.)
- 3 cups old-fashioned rolled oats (large batch: 9 cups)
- 1 cup roughly chopped pecans (large batch: 3 cups)
- 1 cup pistachios (optional; large batch: 3 cups)
- 1/2 c pepitas, flax seeds (optional; large batch 2 c)
- 1 cup golden raisins (large batch: 3 cups)
- 1 cup dried cranberries (optional; large batch: 3 cups)
- I added a little crystallized ginger because I wanted to! ;)
Directions
Total time: 45 minutes
Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper (3 pans for the large recipe); set aside.
In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice mix , cardamom, and salt. Add oats, pecans, and pistachios, flax seed, pepitas (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container(s). Freezes well.
Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper (3 pans for the large recipe); set aside.
In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice mix , cardamom, and salt. Add oats, pecans, and pistachios, flax seed, pepitas (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container(s). Freezes well.
I love this served with Greek yogurt. If you have any left by summer ( you may have to make more!) imagine it with fresh raspberries and the yogurt. Smacks of desert!
