Slightly basic granola

by jessica on November 26, 2014

Typically when I hear someone talk about pumpkin anything, my instinct is to roll my eyes. The only pumpkin food I go crazy for is my mom’s pumpkin bars, and we don’t even reserve those for the fall season. We will have pumpkin bars in April. I don’t know why but this whole pumpkin craze every fall kind of annoys me. There are so many other amazing fall flavors! Cranberries? Anyone? Well despite my strong feelings towards the pumpkin trend, I just could not help myself this weekend. I wanted to make granola as my party favor for Friendsgiving, and well the next thing I knew I was adding pumpkin puree. So maybe if I put spice before pumpkin, this granola will be slightly less basic. Maybe.

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Spice Pumpkin Granola:

  • 8 cups of rolled oats (do not use quick cooking!)
  • 1 tablespoon of cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 1/2 cups pumpkin puree
  • 1/2 cup melted coconut oil
  • 3/4 cup maple syrup
  • 2/3 cup turbinado sugar
  • 1 1/2 cups chopped pecans
  • 3/4 cup white chocolate chips
  • 1 cup dried cranberries

In a large bowl, stir together the oats, cinnamon, nutmeg, ginger, and salt. Set aside. In another bowl, mix together the pumpkin, melted coconut oil, maple syrup, and sugar. Pour this wet mixture over the oats and stir together. Pour the granola onto a greased rimmed cookie sheet. I needed three cookie sheets. You don’t want the granola to be in too thick of a layer or it will take forever to bake. Bake at 325 degrees for 10 minutes. Stir and bake for 20 more minutes. The granola will crisp up as it cools so don’t worry if it still feels soft when you take it out of the oven.

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 Once cooled, stir in the pecans, white chocolate chips, and craisins. I pouched this off into small treat bags as the favor for Friendsgiving. It made enough for ten treat bags.

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