I've been wanting to make granola for quite some time now and as soon as I saw this recipe, I knew it was what I was looking for. Ashlee, from "A Year in the Kitchen", made this granola with her favorite fall flavors. But she invited her readers to take her base recipe and make it their own. That's exactly what I did. I used walnuts instead of pecans, decreased the amount of oats, and added raisins, ginger, and black pepper to suit my tastes. Delicious!
Harvest Granola
adapted from Ashlee Wetherington, "A Year in the Kitchen"
Ingredients:
1 1/2 c. rolled oats
1/2 c. canned pumpkin puree
1/2 c. pure maple syrup
1 tsp. cinnamon
1/2 tsp. freshly-grated nutmeg
1/2 tsp. ground ginger
3/4 c. chopped walnuts
1/2 c. golden raisins
3/4 c. dried cranberries
1 TBSP canola oil
1/4 tsp. salt
1/2 tsp. freshly-ground black pepper
Directions:
1. Preheat oven to 300 degrees.
2. Add all ingredients to a mixing bowl, toss to evenly distribute.
3. Pour onto a baking sheet lined with parchment or a Silpat. Spread into an even layer.
4. Bake for 20 minutes, toss with a fork, then bake for another 20 minutes.
5. Remove from the oven and let cool on a cooling rack for four hours at room temperature. When completely cooled, store in an air-tight container.
It makes a yummy autumn parfait when layered with Greek yogurt and pumpkin puree with a little added cinnamon!
It also makes a great gift. Just pour into a mason jar and add some rafia!
Harvest Granola
adapted from Ashlee Wetherington, "A Year in the Kitchen"
Ingredients:
1 1/2 c. rolled oats
1/2 c. canned pumpkin puree
1/2 c. pure maple syrup
1 tsp. cinnamon
1/2 tsp. freshly-grated nutmeg
1/2 tsp. ground ginger
3/4 c. chopped walnuts
1/2 c. golden raisins
3/4 c. dried cranberries
1 TBSP canola oil
1/4 tsp. salt
1/2 tsp. freshly-ground black pepper
Directions:
1. Preheat oven to 300 degrees.
2. Add all ingredients to a mixing bowl, toss to evenly distribute.
3. Pour onto a baking sheet lined with parchment or a Silpat. Spread into an even layer.
4. Bake for 20 minutes, toss with a fork, then bake for another 20 minutes.
5. Remove from the oven and let cool on a cooling rack for four hours at room temperature. When completely cooled, store in an air-tight container.
It makes a yummy autumn parfait when layered with Greek yogurt and pumpkin puree with a little added cinnamon!
It also makes a great gift. Just pour into a mason jar and add some rafia!