Pumpkin Granola

I know that it is most important meal of the day, but I am not much of a breakfast eater. I like to snack on things, but not eat a whole meal.  Plus, I do not drink milk.  I have never had a glass of milk in my entire life. I think that if I did, cereal would be what I would eat.  It is sweet, crunchy, and easy to make first thing in the morning. I am not exactly what one would call a “morning person”. Granola is my go to breakfast.  It is so easy to make, keeps for awhile, and I can put some in a Ziploc bag and run out the door.  I like this version for fall because it is spicy and sweet, and of course has pumpkin in it.  I cannot seem to get enough pumpkin these days.  I also like to make granola because you can use whatever you have in your pantry to spruce it up.  Pepitas, pistachios, walnuts, peanuts, any kind of dried fruit you like.  I also used this pumpkin granola to make granola bars for my son’s preschool snack.  So versatile!

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup sliced almonds

In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar.

In another bowl, combine the pumpkin, maple syrup, applesauce, and vanilla.

Pour the pumpkin mixture into the oat mixture.

Toss the mixture until all of the oats are coated.

Spread the granola onto a baking sheet lined with foil or parchment.

Bake in a preheated 325 degree oven for 20 minutes.  Take the granola out and stir it around.  Bake another 20 minutes or until the granola gets crisp.  Take the granola out and mix in the cranberries and almonds.

This recipe is adapted from Two Peas & Their Pod.

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