Monday, November 24, 2014

Pumpkin spice granola


Granola is a staple in our household, though usually it's in bar form (I need to update that recipe as I've made many changes over the years, especially in reducing the sugar). We make granola bars almost every Sunday for our weekday breakfast. Every once in a while though, I crave granola cereal with cool creamy milk. It's usually happens around this time of year when there's pumpkin puree around because that's how I almost always make it. I love granola that is full of spices. It fills your home with wonderful aroma as it bakes. You can eat this granola just as is, but I like to eat it as cereal or with plain yogurt. I wanted to have it around for Thanksgiving week for quick, nutritious breakfasts that make me think fall! Plus, it's a perfect recipe for Week 4 of 12 Weeks of Winter Squash!

On a side note, it seems that the manual focus is working better on my camera, so I'm getting decent photos again now (autofocus is still toast). I love the little pitcher in this photo. My Grandmother made it and the matching plates in her ceramics class!


Pumpkin spice granola
1/3 cup pumpkin puree
1/3 cup real maple syrup
2 tablespoons coconut oil
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups old-fashioned oats
1/2 cup chopped walnuts (or pecans)
1/4 cup pumpkin seeds (pepitas)
1/4 cup shredded coconut
1/3 cup dried cranberries

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

In a large bowl whisk together the pumpkin through allspice until well-combined. Stir in the oats, walnuts, pumpkin seeds, and coconut until the are thoroughly covered.

Spread the mixture onto the baking sheet in an even layer. Bake for about 45-50 minutes, stirring every 10-15 minutes. It is ready when it is golden and has turned crunchy. 

Let the granola cool and stir in the cranberries. Store in an airtight container.


What was I cooking one year ago?: creamy jalapeno & chicken spaghetti squash bake
Two years ago?: maple pecan pie
Three?: ginger-clementine cranberry sauce
4?: sour cream & onion dip



9 comments:

  1. Holy cow, seriously? That pitcher and plate are gorgeous - good job grandma! :) And a big YES to this granola, I wish I had some right now!

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  2. I have to admit, like a lot of people, I am getting tired of pumpkin spiced everything. However, this is one recipe I have to try! It sounds delicious, and I love good granola with icy cold milk. (Your grandmother's pitcher is so sweet. You're lucky to have it!)

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  3. This looks lovely, I wouldn't trying this over some coconut ice cream with rum sauce... LOVING the pitcher, so lovely that it's home-made!

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  4. I would love to try some of your delicious spiced granola over my oatmeal. Gorgeous pitcher your grandma made and I love her glaze. What a fun collection to your photo props.

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  5. Wow, your grandmother is really talented! Glad your manual focus works. When I'm shooting food (and I'm on a tripod) I often use it. Anyway, great dish -- thanks. And Happy Thanksgiving!

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  6. I can see me eating this granola with vanilla yogurt. It would make for a great Fall/Winter breakfast. Have a Happy Thanksgiving.

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  7. I would love this for breakfast mixed into a bowl of yogurt!!

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  8. I don't have pumpkin but I can use butternut squash. Love granola!

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  9. Oh my! Pumpkin spiced granola sounds so good. I cant wait to try this.

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