Fall is officially here—hooray for my favorite season! Time to bring out the sweaters, the scarves, the cute little boots that I bought last spring in anticipation of this season! And time to bust out all the great fall recipes. Time to bring out the pumpkin! I love all things pumpkin. Pumpkin pie, pumpkin soup, pumpkin cookies. So when I came across a recipe for pumpkin granola, I had to try it out. It’s still piping hot from the oven right now, but I’ve sneaked a couple of bites and I think this will be a hit!
Follow the directions below (from BakingBites.com) to make your own granola. And remember, packaged nicely in a jar or fun bag, granola could make an excellent gift!
Pumpkin Spice Granola
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tsp pumpkin pie spice mix
pinch ground cardamom
3/4 tsp salt
3/4 cup brown sugar
1/2 cup plain pureed pumpkin
1/4 cup plain applesauce
1/4 cup maple syrup
1 tsp vanilla extract
up to 1 1/2 cups chopped nuts
up to 1 cup dried fruit
nut suggestions: almonds, walnuts, pecans, pumpkin seeds
dried fruit suggestions: cranberries, raisins
Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.
Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.
Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a fine wire rack.
Break granola up as desired and store in an airtight container. Add dried fruit before serving.
Makes about 8 servings, more depending on add-ins.
If a delicious pumpkin granola isn’t quite what you’re looking for, here’s another recipe that I made a few weeks ago. Delicious! Be warned: I am prone to also throwing in a handful of chocolate chips to just about anything.
- 3 cups rolled oats
- 1 cup blanched slivered almonds
- 1/4 cup wheat germ
- 1/2 pkg (14 ounce) package flaked coconut
- 1/3 cup unsalted sunflower seeds (optional)
- 1/2 cup pure maple syrup
- 1/3 cup dark brown sugar
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 cup craisins
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in craisins. Cool, and store in an airtight container at room temperature.