Pumpkin Spice Granola

Pumpkin Spice Granola

posted in: Breakfast | 0

So, this is entirely the wrong time of year to be posting a recipe involving pumpkin, but this pumpkin spice granola is so good, that I just couldn’t wait until the fall.

I love granola, and love trying new flavour combinations in it.  This one is so great that I really cannot stop eating it.  It’s all I’ve wanted for breakfast since I made it a couple of weeks ago.  It’s soon going to be all gone, and I’ll have to make another batch.IMG_6332

I may need to make the exact same combo again.  Which will definitely be a first, I’m much more into trying something new, every single time!

My favourite way to eat this has been with fresh strawberries and plain Greek yogurt, which really indicates how good this granola is, as I have never been one for plain OR Greek yogurt.  I just haven’t been able to jump on board the Greek yogurt train.  But for this granola, the plain yogurt just compliments it perfectly.  Hope you like it as much as I do!Pumpkin Spice Granola

Pumpkin Spice Granola

Yield: about 7 cups of granola

Pumpkin Spice Granola

Ingredients

  • 4 cups rolled oats
  • 1 cup cashews
  • 3/4 cup pumpkin seeds
  • 1/4 cup vegetable oil
  • 6 tablespoons maple syrup
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup raisins

Directions

  1. Preheat the oven to 250 degrees F.  Combine the oats, cashews, pumpkin seeds, brown sugar and pumpkin pie spice in a large bowl.  I like to either chop the cashews roughly, or just break them up a bit with my hands as I add them to the bowl so that there's some whole and some pieces.
  2. In another bowl or measuring cup, combine the oil, maple syrup, and salt.  Pour the liquid into the oat mixture while stirring to combine.  Mix until the liquid is evenly distributed.
  3. Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even.  Bake for  1 hour and 15 minutes, until it starts to brown.  I usually swap the baking sheets halfway through the baking time.
  4. Remove from the oven and allow to cool completely.  Transfer to a large airtight container and stir in the raisins.  It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I can't be sure!

Adapted from my favourite granola.

http://bakeeatrepeat.ca/breakfast/pumpkin-spice-granola/

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