Friday, 28 October 2011
Pumpkin Spice Granola
So it turns out that even though I'm pretty much at home most days with plenty of blogging potential, I don't often have access to our Mac for writing and posting... Even though I grew up using a PC, when I use the one we have for the kids it just feels so foreign now. I have no desire to try and plug my camera into the Piece of Crap and try and figure out how to upload pics when there isn't a proper photo program. With a Mac everything is just so easy and uncomplicated. Nothing to install - just plug your device in and it recognizes it! Wonderful.
Anyway... I've had a few recipe fails lately too and have been unmotivated to try new things. I'm tending to stick to my favourite, trust worthy recipes as well as baking some new allergy-FULL goodies for those in my family who can tolerate them. Have you tried the New York Times chocolate chip cookies? Dang skippy, they are delicious... I really shouldn't have them, but I just had to try a warm, crunchy, yet chewy cookie when they smelled so wonderful! I really wish allergy friendly chocolate chip cookies could be so good. Perhaps that will be my new mission... I need something to keep me motivated in the kitchen!
So, I've had my eye pumpkin spice granola for a while and I really don't know why I took so long to make it! I love granola but haven't made my own before. Its really very easy though! I'm imaging pumpkin muffins with this granola on top... yum!
Pumpkin Spice Granola
2 c GF rolled oats
1 c GF steel cut oats (or just more regular oats, if you don't have steel cut)
1 c crisp rice cereal (I used Nature's Path)
1 c popped amaranth
1/2 c dried, unsweeted coconut
1/4 c hemp seeds (I'm sure flax seed would be good too)
1/4 c pumpkin seeds/pepitas
1 c pumpkin puree
1/2 maple syrup (or honey)
2 1/2 tsp pumpkin pie spice
1 tsp salt
1 tsp vanilla
Preheat your oven to 300F.
In a large bowl combine oats, cereal, amaranth, coconut and seeds.
In a smaller bowl mix together the pumpkin, syrup, spice, salt and vanilla.
Pour the pumpkin mixture over the oat mixture and stir until thoroughly combined. Make sure there are no dry pieces!
Dump the mixture into a roasting pan (or two rimmed baking sheets) and spread out evenly.
Bake for 1 hour to an hour and a half, stirring every 10 minutes, until crispy.
Allow to cool before grabbing handfuls and stuffing your face.
*If desired, you could add in some dried fruit (raisins, cranberries, apricots, etc.) after the granola had cooled.