It feels like its been forever since I’ve written a post for my little blog. Two weeks have blown by and I have not had a spare moment to sit down and type. Halloween has been left in the dust and we’re rapidly coming up on Thanksgiving. Yikes.
Lotsa stuff going on around here that has been diverting my attention, some good, some bad. But, I have been in the kitchen quite a bit. I call it therapy.
And it is cheaper than buying shoes…
I made this granola looking for some Fall flavor in my breakfast and I found it! Pumpkin pie spice, maple syrup, pumpkin puree, and dried cranberries all mixed up and delicious. Because this recipe uses no oil, I had to keep it in the oven longer than suggested below to get it all dried out and crispy. Just watch it as it cooks. You can use whatever combination of nuts and dried fruit that you wish – I was using up what I had on hand. Enjoy!
Pumpkin Pie Spice Granola
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tsp. pumpkin pie spice
3/4 tsp. salt
3/4 cup packed brown sugar
1/2 cup pumpkin puree
1/4 cup plain applesauce
1/4 cup maple syrup
1 tsp. vanilla extract
up to 1 1/2 cups chopped nuts (almonds, walnuts, pecans, pumpkin seeds, etc.)
up to 1 cup dried fruit (cranberries, raisins, etc.)
1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats and cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract until very smooth.
3. Add wet ingredients into dry ingredients, stirring until the oat mixture is evenly coated.
4. Spread onto the prepared baking sheet in an even layer.
5. Bake for 30 minutes. Remove the pan from the oven and using a large, wide spatula, turn over the granola.
6. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. (Depending on the size of your baking sheet, the granola in the center may not be fully dried if the layer is thick. If necessary, remove the granola on the outer edges of the pan and let the rest cook until done, 10-15 more minutes.)
7. Cool in pan on a wire rack. Break up granola as desired and toss with dried fruit.
8. Store in an airtight container.
Source: Annie’s Eats