I am desperately craving Fall. We had a brief taste of it last week, but summer has returned this week with a vengeance. Hot, muggy temps are leaving me dreaming fondly of wool sweaters, fuzzy slippers and being surrounded by the bright oranges and reds of Autumn.
I decided yesterday that if I couldn't make it feel like Fall, I could at least make it smell like Fall. This pumpkin granola brought the scent of pumpkin and cinnamon into the kitchen and for at least a little while we could pretend it wasn't a million degrees out.
2 tbls. coconut oil
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup brown sugar
1/2 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 1/2 tsp. ground cinnamon
1 tbls. ground flax seed
4 cups old-fashioned rolled oats
1/3 cup roughly chopped nuts (almond, walnut, and pecan are all good choices)
1/4 cup dried cranberries
Preheat the oven to 300*F
Place coconut oil in a small microwave safe bowl and microwave for 20-30 seconds or until melted.
In a large bowl, mix together the coconut oil, pumpkin, syrup, sugar, and vanilla. Whisk in the salt and spices until well combined. Add the flax seed and mix well.
Add the oats and nuts. Stir until completely covered in pumpkin mixture.
Spread out the granola evenly on a non-stick jelly roll pan or a greased roasting pan. Bake for 60 minutes, stirring every 20.
Remove pan to cooling rack.
When completely cooled and the cranberries and mix to combine.
Store in an airtight container.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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