homemade granola, this pumpkin granola deserves a spot on the blog as well. With a little bit of pumpkin left over from the pumpkin penne, I contemplated making pumpkin granola bars and instead decided to stop at the word granola.
Not only did this make my kitchen smell heavenly while baking, the finished product was the perfect accompaniment to yogurt. I eat yogurt and granola on a near-daily basis and was excited to have a new variation from the store-bought stuff I've been using lately. This granola isn't overly sweet, nor is the pumpkin flavor overpowering. Rather, it's just a tasty granola bursting with spices that remind me of Fall (but are still completely welcomed in March!) The finished product is a little softer than what you'll find in the store, but it still had plenty of chunks to satisfy chunky granola lovers.
One Year Ago: Whole Wheat Pita Bread
adapted from Erin's Food Files
-1 1/2 cups old-fashioned oats
-1/2 cup slivered almonds
-1/3 cup pepitas
-1/8 tsp salt
-3/4 tsp cinnamon
-1/8 tsp nutmeg
-1/4 tsp cloves
-1/8 tsp ginger
-1/3 cup pumpkin puree
-1/2 tsp vanilla extract
-1/3 cup pure maple syrup
-1/3 cup dried cranberries
1. Preheat oven to 300F. Cover a baking sheet with foil and spray with cooking spray.
2. In a large bowl, mix together oats, nuts, salt, and spices. Add pumpkin, maple syrup, vanilla, and cranberries, mixing until well combined.
3. Spread granola mixture on prepared baking sheet. Bake for 30-40 minutes, stirring occasionally, until granola is golden brown and crisp (note: granola will continue to harden as it cools).
4. Store in an airtight container for up to one week.