Homemade granola is a breakfast staple at our house. I decided to veer from our usual recipe this week to creat something new. The results are delicious and perfect for the cooler weather ahead.
PUMPKIN SPICE GRANOLA
by Blessed Roots Farm
6 C. rolled oats
1/2 c. white whole wheat flour
1/2 c. unsweetened shredded coconut
1 c. chopped walnuts (finely chopped at our house or people pick them out :))
1/4 c. anything else you like (sesame seeds, flax seeds, wheat germ, more nuts . . .)
1 tablespoon ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/2 c. butter, melted
1/2 c. honey
1/2 c. pumpkin puree
2 teaspoons vanilla
Preheat oven to 300 degrees. Combine all of the dry ingredients in a large bowl. In a small sauce pan, melt your butter and stir in the other liquid ingredients. Pour the liquid butter mixture into the dry ingredients and stir until everything is moist. Pour into a large pan (I use my roasting pan so I don’t flip it over the sides while stirring.) and evenly distribute. Bake in your preheated oven, stirring every 10 minutes until you reach your desired level of “brown” – probably about 40-60 minutes.
Let the granola cool completely before storing. Adding dried cranberries to the finished product sounds like an excellent idea, as well.