Wednesday, February 23, 2011
Spiced Pumpkin and Brown Sugar Granola
If you know me, then you know that I love, love, love all things pumpkin and am always on the lookout for a new and delicious way to use it. So, it definitely caught my attention when I found this recipe for Spiced Pumpkin and Brown Sugar granola on Kori's Refresh blog. Now, I've made pumpkin bread, cookies, pie, and scones, but a granola, hmmmm, well that sounded downright interesting. Having stocked up well on pumpkin last year, I still had a couple of cans left in my pantry and they were calling my name.
It all came together beautifully and the only change I made was to double the spices. I would also recommend that you bake it longer than it states in the recipe. Although I baked it for the full time and let it cool completely, it still remained soft and chewy like oatmeal cookies rather than the munchy crunchy granola I was going for. But, after putting it back in the oven for another half an hour or so, it was just right.
As for the taste, I would have liked a little more pumpkin punch to it, but it was still very tasty and I found myself snacking on it over the next few days. Now that I know how easy it is to make my own granola, I'm already contemplating making other versions. Oh the yummy possibilities.
Spiced Pumpkin & Brown Sugar Granola (from Refresh)
3/4 c. canned pumpkin
1/2 c. brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla
2 tsp. pumpkin pie spice (I increased the spices)
1 tsp. kosher salt
3 c. old-fashioned oats
2 c. nuts (I left these out)
2 c. dried fruits (I used dried cherries and peaches)
Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the pumpkin, sugar, oil, vanilla, pumpkin pie spice, and salt. Add oats and nuts; toss to coat. Spread evenly on baking sheet and bake 30 min., stirring halfway through (I'd recommend letting it go for an hour). Stir in dried fruit and continue baking until oats are just crisp, about 10-15 min. more. Stir one last time; then set aside to cool completely. When hard, break into chunks and store in an airtight container.
This recipe is linked to:
Decidedly Healthy or Horridly Decadent
Full Plate Thursday