believe it or not, i think this is actually the first time i’ve made granola, not just on the blog, but ever.
don’t get me wrong, i like granola, but it was never something i felt a pressing desire to make. with the change of seasons, however, it seems like every blog out there has a pumpkin-spice granola. and when two friends independently shared recipes with me, i decided to give it a try. (there’s also talk of a guest granola blog post, so get excited for that!)
the recipe i started with was this one from minimalist baker, but of course i made some modifications as i went along. and i’m calling mine “autumn-flavored” because although there is pumpkin in it, i just don’t think it tastes like pumpkin. it tastes like yummy pumpkin pie spices, but not the gourd itself. of course, i think that’s true of just about everything called pumpkin-spice at this time of year..
mix together in a large bowl:
3 cups old-fashioned oats
1/2 cup raw sunflower seeds
1/3 cup raw millet
1/3 cup raw pepitas
1 Tbsp sugar
1/4 teaspoon of sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
heat gently in a pot and mix well:
1/4 cup vegetable oil
1/3 cup maple syrup
1/3 cup pumpkin puree
then pour the pumpkin mixture over the oatmeal mixture and stir very well to totally coat.
pour out on cookie sheets. i used two because i have two, but you could use one and stir it more often while baking.
bake at 340 degrees until toasty. the original recipe said 25 minutes, but i think my oven’s running a little slow these days. i kept it in for about 30 minutes and it still could have used a little more time, if you ask me.
i omitted nuts from the core recipe because of his allergies, but i did toast some pecans separately and will add them to my bowl. i also plan to add dried cranberries some mornings and raisins other mornings. you don’t want to include these during the baking step or they’ll get all dried out and hard.
and you’ll also notice the addition of my current favorite ingredient, millet. the little millet seeds add a wonderful crunch.
overall, this one’s a keeper – a great, easy recipe that turned out some tasty granola. i also like it because some recipes out there have a lot of sugar and oil, but this didn’t. especially not when i reduced the sugar it called for even more, but it’s plenty sweet as-is.
how do you eat your granola? some like theirs with yogurt, but i’m a milk girl myself.