Pumpkin Granola

Get a load of that massive granola-y goodness.

OM. NOM. NOM.

This isn't just any granola. It's pumpkin granola from Baked Bree. The weird thing is that it's not too much different than my go to recipe for granola.  The main difference is this one doesn't have any filler Rice Krispies, but does have pumpkin.  Hmmm...since this granola has applesauce and pumpkin in it, does it qualify as eating a fruit and a veggie?  Well if the government considers pizza a vegetable, then the answer must be a resounding YES!

I made a few minor additions to this recipe.  First I added about 1/2 c coarsely chopped walnuts, and quite a bit more than 1/2 c of sliced almonds.  I just dumped the almonds into the cooked and cooled mixture until I thought it looked almond-y enough. I also added 1/2 c steel cut oats, 1/4 c wheat germ and 1/4 c ground flax seed.  I add all that to my regular granola for extra fiber so I did the same here.  With all those add ins the granola didn't clump up as much as it probably should.  I don't particularly care for the huge chunks in my granola either, so it worked well for me.

When this first came out of the oven, I snuck a tiny bit to test taste.  At the time, I didn't think it was anything special.  However, once the granola cooled, the spices and slight pumpkin flavor emerged.  YUM!  It was difficult to stop eating. It tasted that good.

This really is the perfect granola for the fall and winter.  There is something about it that tastes really hardy.  More so than my go to recipe.  I'll keep making my usual granola in the spring and summer.  I think the extra spices would be too heavy for the warmer months. 

Pumpkin Granola from Baked Bree
5 cups rolled oats
1/2 c rough chopped walnuts (optional)
1/2 c steel cut oats (optional)
1/4 c wheat germ (optional)
1/4 c ground flax seed (optional)
1 teaspoon pumpkin pie spice (you can buy this or make your own. See below.)
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon salt
3/4 cup brown sugar (use splenda brown sugar to reduce the sugar)
1/2 cup pumpkin puree (Make sure it's puree, not pumpkin pie filling)
1/4 cup maple syrup (I used the fake stuff, go ahead and use sugar free if you want)
1/4 cup applesauce (Again, sugar free is ok, I used Cinnamon applesauce as I am a cinnamon fiend)
1 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup sliced almonds (or more if you are like me)

In a large bowl, combine oats, walnuts, flax, wheat germ, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar. In another bowl, combine the pumpkin, maple syrup, applesauce, and vanilla. Pour the pumpkin mix into oat mix. Toss til coated. Spread onto baking sheet lined with foil or parchment. Bake in a preheated 325F for 20 min. Take granola out and stir it around. Bake another 20 minutes or until granola gets crisp. (I usually have to cook mine for about an hour to get it as crisp as I like it.) Take granola out and mix in the cranberries and almonds. Store in an airtight container.

Pumpkin Pie Spice from Baking Bites
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp ground cardamom

Mix everything together and store in an airtight container.