I am notorious for over baking my granola! I always think I have time to go throw some laundry in the washer or check my email. I can promise you… if you can focus and stay with the oven for about 20-30 minutes, the end result of this Pumpkin Spice Granola is worth the time spent hovering over a toasty oven.
Preheat your oven to 325 degrees. I line 2 cookie sheets with parchment paper.
In a large bowl put in 2-1/4 cups oats, 1/4 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1/8 tsp of ground nutmeg and a good pinch of ground cloves. Stir it around a little to mix the spices into the oats. Then add 1 cup slivered almonds or your favorite nuts, and 1 cup of raisins, dried cherries, or whatever dried fruit you want! Oh, and don’t forget to stir in 1/2 to 1 cup of pumpkin seeds!! Stir around to combine.
In a measuring cup pour in 1/2 cup of good maple syrup, 2 T agave syrup or honey, and about 3 T of pumpkin puree. I’m sure pumpkin pie filling would work too but you might have to adjust the spices. Use a fork and stir to blend.
Then pour the syrup mixture over the oats. You can stir with a spoon or do what I do….use your hands! Divide the granola between the two cookie sheets.
Now, here’s the time consuming part. I put the cookie sheets in the oven and set the timer for 10 minutes and I stay put! After the first 10 minutes, pull the sheets out and gently stir the granola, pop it back in and set the timer for another 10 minutes. Again pull the sheets out and stir the granola. Put the sheets back in the oven and do the same thing now at 5 minutes, two more times but you can take the granola out of the oven as soon as it has toasted nicely but it NOT over toasted and crunchy!
Do no over bake!!! Carefully remove the parchment paper with the granola from the cookie sheets and place on your counter to cool. When completely cooled, place in a container that seals tightly.
This recipe makes about 6 cups of granola.
Here’s the recipe again:
2-1/4 cups oats
1/4 tsp cinnamon
1/2 tsp pumpkin pie spice
1/8 tsp ground nutmeg
good pinch of ground cloves
1 cup slivered almonds or your favorite nuts
1 cup dried fruit, cherries, raisins, your favorite….
1/2 to 1 cup pumpkin seeds
1/2 cup good maple syrup
2 T agave syrup or honey
3 T pumpkin puree
Bake at 325 degrees on cookie sheets lined with parchment paper. Set timer for 5 to 10 minute intervals, stir and bake until toasted. Cool and store in a tightly sealed container.