Thursday, October 13, 2011

Pumpkin Spice Granola ~ 10.13.11

It always amuses me how I end up some places on the web. Just the other day I landed here and found a lovely recipe for Pumpkin Spice Granola. I was intrigued by it because it called for adding sweet potato puree and I just roasted some sweets the other day and had not eaten them yet. Coupled with the fact that I love making granola and haven't for some time- this recipe was sure to hit my oven in less than a day!

And it did! I love a quick recipe turnaround. Print one day and make it the next (or that night!). I did one better by reviewing it for you, on the blog. She has a lot of great recipes, so be sure to visit and try one of the many granola recipes she featured recently.

I was hoping that while it was cooking it would taste as amazing as my house smelled. The aroma was delightful and so comforting. And the taste- delicious. Not too sweet at all, in my opinion-- just right!

I appreciated the idea of letting your granola cool in the oven to let it crisp--- that didn't always happen in the past with other recipes I've tried. So, from now on... cooling in the oven after it bakes!

Pumpkin Spice Granola
adapted from Finding Joy in My Kitchen

4 1/2 cups oats (I used a combo of Steel Cut and Old Fashioned)
2 1/2 cups Rice Crispy type cereal
1/4 cup toasted wheat germ
2 tsp pumpkin pie spice **(I made my own and recipe is at bottom)
1/2 tsp salt
3/4 cup brown sugar
1/2 cup sweet potato puree
1/4 cup applesauce (just happened to have homemade!)
1/4 cup maple syrup
1 tsp vanilla

Mix the oats, cereal and wheat germ in a large bowl. Add in the spices and the salt.

In another bowl, mix the sugar, sweet potato, applesauce, syrup and vanilla.

Add the puree to the oat mixture and stir to coat.

Spread onto a large cookie sheet lined with a silpat or parchment paper (you could spray with cooking spray) or baking pan. Bake for 30 min at 325 degrees, stirring every 15 minutes.

Let cool in the oven and store in an airtight container or large ziplock bag. Granola will keep for several weeks -- if it lasts that long!

**Homemade Pumpkin Pie Spice mixture
(found somewhere on the internet)

To a small glass jar add:
1/4 cup ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp nutmeg
1/2 tsp cardamom*

print out a little label with the date and contents and you have your own Pumpkin Pie Spice!
*I searched high and low in my pantry and somehow was out of cardamom, so, know that it will taste just fine without it in your spice mixture, too. ;)

1 comment:

  1. oh, I am so glad you enjoyed this recipe! Yes, the original recipe called for pumpkin puree -- so you can certainly use that if you don't have sweet potatoes on hand, or want to try something different. We use sweet potato in all-things pumpkin b/c of food allergies at our place. Thanks for your sweet comment & for sharing your thoughts here.