The Brellis House

 

Pumpkin Granola

We’ve been taking full advantage of pumpkins this year. We have been frequently making this granola and it’s been our breakfast almost every day for a few weeks. The recipe is adapted from Recipe Boy’s pumpkin granola. It’s great in milk or yogurt.

Ingredients

3 cups old fashioned (rolled) oats
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup pure (unsweetened) pumpkin puree
1/4 cup applesauce
2 tablespoons brown sugar
1 1/2 teaspoons vanilla extract
1 cup dried cranberries
1/2 cup pepitas
1/2 cup mini chocolate chips
1/2 cup roasted pecans

Method

1. Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper, or use a nonstick baking sheet.

2. Mix the dry ingredients in a large bowl (oats through salt). Mix the wet ingredients (syrup through vanilla) in a smaller bowl. Stir the wet ingredients into the dry ingredients. Then stir in the cranberries, pepitas, and pecans.

3. Spread the mixture out onto your baking sheet. Bake until golden- stirring halfway through baking- 20 minutes, then stir, then bake another 20 minutes. If it’s not quite golden and crisp, bake 5 to 10 minutes more. It will get crisper as it cools. Let it cool and mix in┬áchocolate┬áchips, and then store it in a covered container to nibble on for a couple of weeks.

pumpkin granola

Suess clearly approves!suess and pumpkin granola

Posted in Breakfast, Cooking, Fall, Recipes

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