Wednesday, November 23, 2011

Pumpkin Spice Granola

Given that Thanksgiving is tomorrow, it's appropriate that I've dedicated this week's blog posts to food.

I scoured my pantry once again, and to my astonishment, I did not even have to go to the grocery store to make this recipe!

I had a leftover can of pumpkin from my October cooking, slivered almonds, applesauce, and oats in my pantry, so Pumpkin Spice Granola immediately came to mind.

Does anyone else associate granola with earthy people? The Ninth Street crowd? The women that wear long skirts and wrap their babies to their bodies? My mom calls these people "Granolas," so I will forever associate them with this food.

There's several great pumpkin spice granola recipes on the Web, so be sure to check 'em out.

Here's the basic recipe I wrote down and intended to follow, but as always, I didn't stick to it. I sorta did my own thing. You'll notice I used less oil, and added applesauce. I also did not want to go to the store, so I left out the pecans that I had wanted to add. Maybe next time.

Pumpkin Spice Granola

In a saucepan, bring 1 cup of pumpkin, 3/4 cup brown sugar, 1/4 cup applesauce,  approx 4 tbsp oil, 2 tsp vanilla, and all of the spices (nutmeg, cloves, cinnamon, salt) to a simmer on medium heat. Those measurements do not have to be exact. Go heavy on the spices, if you please. Once the sugar has dissolved and the mixture is hot, add it to the rolled oats and slivered almonds. Make sure all of the oats are coated. Line a baking sheet with aluminum foil or parchment paper and coat with non-stick spray. Spread out the granola on the baking sheet.


Bake at 350 for 45 minutes. Mix with spatula occasionally while cooking. Once taken from the oven, let sit for about 30 mins, as the granola will actually get crunchier after baking.


A perfect addition for your yogurt.


Or a hostess gift.


I could have eaten the entire batch. It's truly delicious.

1 comment:

  1. Looks yummy! Please bring any leftovers home to your mother. . . .

    ReplyDelete