Pumpkin Spice Granola
I feel like I’m guest-blogging for my own blog today, which makes no sense.
In actuality, I’m just writing from a different computer since apparently, yet unbeknownst to me, I managed to get the spontaneous combustion feature on my laptop and had to send it in for repair the SECOND time in two years. Now, don’t get me wrong, in the winter it’s nice to have a built-in lap-warmer…to a point, but when it starts to rev its processor with the force and sound of what I can only describe as a jet engine rather than a melodic hum, and the smell of melting plastic fills the air, it’s pretty much a different story altogether.
Needless to say, I’ve been without my computer for a week now, during what is without a doubt the busiest time of the school quarter, and I can only hope Dell gets it together this time and sends my computer back fresh and new!
On that note, Thanksgiving week is upon us! I’m usually pretty amazed and envious that some working folk get not just Wednesday, but the ENTIRE week off! That’s something I’m absolutely not used to, since I’m usually plugging away in non-canceled classes up until Wednesday evening, just in time to head home and hit inevitable, massive amounts of holiday traffic. However, I lucked out this year, and come Tuesday evening, I’ll be home free, ready to prepare for the arrival of Turkey Claus =)
In the mean time, I’ve continued the pumpkin theme with none other than pumpkin spice granola, because let’s face it, nothing says fall quite like pumpkin. And spices. And granola? Go with it. It’s a super yummy, tweaked up version of my Half-Marathon Training Granola (which, by the way, I still haven’t put to marathon training use yet! I know…), and it makes your kitchen smell better than any of those holiday scented spray thingies ever could! Done deal.
Pumpkin Spice Granola
* 4 Cups Old-fashioned oats
* 2 Cups Rice Crispies
* 1 Cup Raw Spanish Peanuts
* 1 Cup Pecans, roughly chopped
* 1/4 Cup Golden flax seeds
* 1/4 Cup Shredded coconut (sweetened or unsweetened)
* 2 tsp Pumpkin Pie Spice
* 1 tsp Salt
* 1/2 tsp Nutmeg
* 1 Cup dried cranberries, raisins, or whatever you like
* 3/4 Cup Pumpkin puree (from a can)
* 1/2 Cup Maple syrup
* 2/3 Cup Packed brown sugar
* 4 Tbsp Olive oil
* 2 Tbsp Peanut butter (or almond butter would work!)
* 1 Tbsp Vanilla extract
Preheat oven to 325*F and line a baking sheet with parchments paper or a silpat.
Combine all of the dry ingredients, except for the cranberries, in a large bowl.
Stir together all of the wet ingredients, except for the vanilla extract, in a separate, microwave safe bowl. Microwave about a minute, then stir, and heat 2-4 more minutes until bubbly, depending on the strength of your microwave. Mine took about 5 minutes total.
Stir in the vanilla extract.
Pour the wet mixture over the dry mixture, and stir, stir, stir! Combine well, and then pour the mixture onto prepared pan.
Bake for 30 minutes, then remove from oven and move browner, edge areas inward. If you like crumbly granola, you can stir it all up on the pan. If you like chunks of granola like I do, try to only move the brown edges and leave the rest of it in tact. Bake another 10-20 minutes, checking at 5 minute intervals so it doesn’t burn! Remove and let cool FULLY. At this point, if you stirred the whole pan, you will have loose granola, and if you didn’t stir it, break it up into large chunks.
Stir in the dried cranberries. Store in an airtight container, probably for about a week…maybe two? I have no idea if it will keep beyond about 5 days, actually, haha 😉
Cat tested, cat approved!
On the other hand, someone is caged this morning, and clearly NOT amused… =p
I hope your short work/school week kicks off with a great Monday!