our kitchen table
I haven’t stopped baking! My kitchen is currently tu-tu land (getting ready for Molly’s wedding), and I haven’t had much time for blogging! I wanted to share this recipe for Pumpkin Granola…it is PUMPKIN-Y, yummy, and a healthier option for all you pumpkin lovers out there. This granola tastes great alone, on yogurt, or on oatmeal! For the weekend…I currently have a pumpkin caramel cheesecake in the oven. I’ll share that one on here if it passes the taste test! :O) Have a great rest of the week!
Pumpkin Spice Granola
3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 ½ tsp. pumpkin pie spice
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp. vanilla extract
Pecans and Cranberries (optional)
Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer. I usually leave a space in the middle, so it cooks through. Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the pecans onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes.
Cool on pan or on a fine wire rack.
Break up granola as desired and toss with cranberries. Store in an airtight container.