Thursday, November 17, 2011

Fall Spice Granola

Here's a quick recipe to utilize those last few bits of pureed pumpkin left over after making your Thanksgiving baked goods. (Seriously, so many recipes call for 1 cup and not 1 can). This is such a low-maintenance recipe. It's easy to tweak: add some almonds, some extra cinnamon, some flax seeds, or whatever suits your fancy.

Fall Spice Granola

2 cups old fashioned oats
1 tsp pumpkin pie spice
pinch of salt
3 Tbs. pumpkin puree
3 Tbs. pumpkin butter
3 Tbs. maple syrup
2 Tbs. canola or grapeseed oil

homemade granola + homemade yogurt = crunchy blogger
Preheat oven to 325 degrees. Combine spice, salt, pumpkin puree, pumpkin butter, syrup, and oil and whisk until smooth. Add oats and stir until evenly coated. Spread granola out onto a large cookie pan lined with foil or a Silpat. Bake for 18-20 minutes, tossing the mixture halfway through baking. When granola is golden, remove from oven and allow to cool. It won't be cruncy right out of the oven, but it will harden as it cools.

This recipe makes eight 1/4 cup servings (or, let's be honest, four 1/2 cup servings). It would make a great hostess gift for Thanksgiving if you can hold onto it for that long!

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