We've been in the fall season for almost a month now, and I have yet to post a recipe involving pumpkin -- the horror! Since I just ran out of granola this morning, I needed to bake up another batch. I quickly decided that doing so would be the perfect occasion to add a little pumpkin flavor to my normal yogurt-and-granola breakfast routine. A bonus to baking up this granola? It makes the whole house smell like pumpkin pie. Yum!
Pumpkin Spice Granola
makes about 8 cups
5 cups 7-grain flakes (alternately, you can substitute in rolled oats)
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup chopped pecans2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
2/3 cup honey
1/4 cup unsweetened applesauce
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup dried cranberries
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the 7-grain flakes (or rolled oats), shredded coconut, sliced almonds, roasted pumpkin seeds, and chopped almonds. Set aside.
3. In a medium bowl, whisk together the cinnamon, nutmeg, ginger, cloves, sea salt, honey, applesauce, pumpkin, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the dried cranberries.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.