Fall has arrived in Utah! I am frequently playing the heat in the morning/AC on the drive home game, the leaves are changing color and road construction is at full power. :) To celebrate my favorite season I thought I would share a delicious new recipe. Enjoy!
Pumpkin Granola
Makes about 16 cups
Makes about 16 cups
10 cups rolled oats
2 teaspoon pumpkin pie spice
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tsp. salt
1 1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup maple syrup *
2 teaspoon vanilla extract
1 1/2 cup raisins
1 cup chopped pecans
2 teaspoon pumpkin pie spice
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tsp. salt
1 1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup maple syrup *
2 teaspoon vanilla extract
1 1/2 cup raisins
1 cup chopped pecans
Preheat the oven to 325° F. Line two large baking sheets with parchment paper or tinfoil and set aside.
In a large bowl combine all ingredients. Mix well. Oats should be moist and evenly coated. Spread the mixture evenly between the two prepared baking sheets.
Bake for 20 minutes. Remove pans from the oven, stir and rotate pans to opposite racks. Bake for an additional 20-25 minutes or until the granola is golden and crisp. Let cool completely. Store in an airtight container.
Serve with milk, yogurt or enjoy it by the handful.
Adapted from Two Peas and Their Pod
* I am spoiled and used some of the Grade A New Hampshire Maple Syrup Brett sent us for Christmas, but I am sure regular pancake syrup would work too.
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