I’ve been meaning to make granola for months. I eat it for breakfast almost every morning with yogurt and honey, so why not make my own? I knew it was easy, I just somehow never got around to it. Luckily, the Secret Recipe Club gave me just the kick in the butt I needed. Each month members are assigned another blog and must make one recipe. It’s been a fun opportunity to discover new blogs and dishes.
This month I was assigned the Pajama Chef. Sarah has been blogging since July 2010 and is simultaneously working on not one but two Masters degrees! Although her Pumpkin Granola immediately called to me, I was tempted by many of her yummy recipes. Butternut Squash Macaroni and Cheese?! Pumpkin Biscuits?! Maple and Brown Sugar Almond Butter?! I’ve just bookmarked these for another day.
Today, though, is all about this granola. The granola is mixed together quickly and bakes for just 30 minutes. The result is essentially my ideal granola – filled with oats, nuts, and dried fruit and flavorful without being overly sweet like most packaged granola. It’s great with yogurt, or with milk as a cereal. It keeps well in a sealed container and can be adjusted based on your preferences. Instead of Sarah’s suggested cranberries I used chopped apricots, which I had on hand. Although canned pumpkin is hard to come by in Israel a friend brought some back for me from Canada! Of course making your own is also easy as pie. Easier, in fact. I used the remaining puree to make pumpkin bread.
- 1½ cups old-fashioned oats
- ½ cup slivered almonds
- ⅓ cup pepitas [pumpkin seeds]
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅓ cup pumpkin puree
- ⅓ cup pure maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup chopped apricots
- Preheat oven to 300F. Line a baking sheet with aluminum foil.
- In a large bowl, mix together oats, almonds, pepitas, cinnamon, nutmeg, and cloves.
- In a smaller bowl, whisk together the pumpkin, maple syrup, vanilla, and apricots.
- Fold the pumpkin mix into the dry ingredients.
- Spread the mixture onto the baking sheet.
- Bake for 30 to 40 minutes, stirring every ten minutes, until granola is golden brown and crisp. Granola will continue to harden as it cools, so don't over-bake.
- Store in an air-tight container.