I fully intended to bake something to bring into work tomorrow morning. I even told more than one person that I would. But then Shannon Rose didn’t have Pumpkinhead. And though Octoberfest is well and good, I didn’t get my pumpkin fix and decided I needed to make myself something pumpkin instead. I also didn’t really feel like doing a lot of grocery shopping, so granola was the clear winner. I’ve made granola before, but this one might be even better. It clumped really nicely (important in a granola), was slightly salty (also important), and was my first pumpkin adventure of the fall (extremely important!).
And, it’s quick and easy! First, mix the oats and spices in a large bowl.
Return to oven for an additional 15-20 minutes or until golden and crisp. I think it’s because of the lower baking temperature, but this granola seemed much more resistant to the threat of burning than other recipes I have tried.
- 5 cups rolled oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup craisins
- 1/2 cup pepitas
- Stir together oats, pumpkin pie spice, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract in a medium bowl until smooth.
- Add the liquid ingredients to the oats and stir to coat.
- Spread evenly over a baking sheet lined with parchment paper and bake at 325°F for 20 minutes.
- Remove from oven and stir oats. Return to oven and bake an additional 15-20 minutes or until golden and crisp.
- Remove from oven and stir in craisins and pepitas. Allow to cool completely on baking sheet.