September 15, 2010 in breakfast
If you can believe it, I’m just not feeling the pumpkin this year. I think I did too much last year because I am out of ideas and motivation when it comes to the big, orange things. But since September means fall to me, I feel like I should be doing some sort of fall-ish cooking.
This granola has pumpkin in it’s name which automatically makes it scream fall, right? Plus it made the whole house smell sweet & spicy as if a pumpkin pie was in the oven. And I can’t forget how delicious it was! It was so good on it’s own but even better in milk. The spices flavored the milk and made for a tasty drink at the end.
As with every granola recipe, it’s all easy adaptable. Use the nuts and seeds you have on hand. Dried fruit would be delicious, especially cranberries. I also thought about throwing in some white chocolate chips once it was cooled which I think would be ah-mazing.
If you want, you can eliminate all of the oil but substitution more applesauce. I have a pretty much oil-free recipe here if you want to check it out. I like a combination of oil and applesauce but you can get crunchy granola with just a tablespoon or so of the oil, so check out that recipe if you’re interested.
Last thing: every time I post a granola recipe I get emails from people saying that their granola wasn’t crunchy. Granola is weird, I’ve found. A lot of it depends on your oven and a lot depends on how you spread it out on your baking sheet. I don’t like to dirty 2 pans so mine isn’t in a single layer, spread apart as you can see in the below picture. That means that I have to bake mine about twice as long as the recipe states. I recommend always tasting your granola before you turn your oven off to make sure it’s how you want it.
- 4 cups old-fashioned oats
- ½ cup chopped walnuts
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- 1 cup coconut
- ⅓ cup applesauce
- ¼ cup vegetable oil
- ⅓ cup honey
- 1 heaping teaspoon pumpkin pie spice
- ½ teaspoon salt
- Preheat oven to 300. Spray 2 large, rimmed baking sheets with oil.
- In a large bowl, stir oats, walnuts, pumpkin seeds, sunflower seeds, and coconut together. Set aside.
- Over low heat, stir the applesauce, oil, honey, pumpkin pie spice, and salt together until everything is combined and heated through. Pour over oat mixture and stir to combine.
- Put oats on the baking sheets and spread into a thin layer. Bake until golden brown, about 50 â€“ 55 minutes, stirring every 10 minutes. Cool before serving.