Saturday, October 8, 2011

Pumpkin Granola... a few days late

So, I was all about pumpkin recipes on Thursday of every week. And currently it's Saturday and there has been no pumpkin recipe. Life got busy. Funny how teaching starts to take over your life! (Oh, plus Bible study and small group and Tastefully Simple parties and cross country meets. It's been a busy fall. But I love it.)

Last night I finally got to hang out in the kitchen! (Yes my idea of a good Friday night. Heh.)

I made up a batch of pumpkin spice granola. Remember this pumpkin yogurt? Yeah, why not double-dose and top it with pumpkin granola?

And this granola is good. My Business Man and I pretty much ruined our dinner snacking away on it. (Not that I cooked dinner. We got our standby - Friday night $12 pizza. It'd actually been since May since we had our beloved Beer Barrel. It wasn't as good as we remembered, which saddened me.)

Anyways, back to the granola. 

It starts out with a mixture of rolled oats and crisp rice cereal.

And then you stir up a mixture of pumpkin, maple syrup, brown sugar, and spices. No oil or butter at all!

[Side note: Real maple syrup is expensive. Insert Cracker Barrel syrup. My Business Man made fun of me so much when I took it from the restaurant, but it was the exact perfect amount for this recipe. Who's laughing now?]

After a quick toast in the oven, it's ready for devouring!

With milk, on yogurt, sprinkled atop oatmeal, the options are endless.

I'm thinking on top of a bowl of pumpkin ice cream. With caramel sauce. I'll let you know how that turns out.

Pumpkin Spice Granola

  •  cups rolled oats
  •  cups puffed rice cereal
  •  teaspoons cinnamon
  • ¼ teaspoon cloves
  • pinch ground ginger
  • ¾ teaspoon salt
  • ¾ cup brown sugar
  • ¾ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  •  cups chopped nuts


Preheat oven to 325*F. Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal. In medium bowl, combine spices, salt, brown sugar, pumpkin, maple syrup, and vanilla. Mix until smooth. Fold into dry ingredients until the oat mixture is evenly coated. Spread onto the baking sheet in an even layer.

Bake for 30 minutes. Flip the granola over using a wide spatula. Add the chopped nuts, and bake an additional 15 minutes. Flip granola again. If it is still pretty wet, bake another 10-15 minutes. Let cool and store in an airtight container.

Source: Annie's Eats

Other pumpkin recipes in the weekly challenge:


Jessica @ rerunrunning said...

Okay, I love the idea of this on top of pumpkin ice cream with carmel sauce!!! Awesome!!

Can you not use regular old Mrs. Buttersworth syrup?

Sara said...

I don't think so... because it's very processed and has a 'fake' maple flavor. It's also more thick and gooey than real maple syrup. You could try, tho!

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