Pumpkin spice granola
I hope you make yourself some of this granola as soon as you can. It’s crunchy, full of Autumn flavors, super healthy, and just plain delicious. I am completely smitten with it and I think you will be too.
So far, we’ve snacked on it, added it to yogurt, and poured milk over it. It’s been wonderful every time, but I have to admit that my favorite is in a bowl topped with ice cold milk. I can’t think of a nicer way to start my day.
Recipe: Pumpkin Spice Granola
(adapted from Baking Bites)
3 1/2 c. old-fashioned rolled oats
2 1/2 c. Rice Krispies cereal
2 tsp. pumpkin pie spice
generous pinch of cinnamon
3/4 tsp. kosher salt
3/4 c. light brown sugar
1/2 c. pureed pumpkin
1/4 c. unsweetened applesauce
1/4 c. honey or maple syrup
1 tsp. pure vanilla extract
3 Tbsp. flax seeds, optional
1/2 c. slivered almonds, walnuts, pecans, or pepitos
1 4-oz. bar of white chocolate, chopped
add-ins: dried fruit, to be added as granola is eaten
Preheat the oven to 325 degrees and line a large baking sheet with parchment paper. In a large bowl, whisk together spices, salt, brown sugar, applesauce, pumpkin puree, honey, and vanilla. Add oats and Rice Krispies. Stir until completely coated, then transfer to baking sheet.
Bake for 15 minutes, then turn granola with a wide spatula and return to oven for another 15 minutes. Remove tray from oven and add slivered almonds and flax seeds to the granola mixture. Turn granola with wide spatula again and return to oven for another 15 minutes. If granola isn’t crisped and golden, continue cooking at 10 minute intervals until it reaches your desired doneness. (I removed the parchment paper after the 30 minute mark and feel that the granola started to crisp up more at that point. I cooked my granola for approximately an hour and 15 minutes all together and I’m very pleased with its crunch.)
Cool granola completely before adding white chocolate chunks.
Add dried fruit before serving, to help maintain the crunch of the granola.
Store in airtight container.