Crisps

Autumn Harvest Granola

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Thanksgiving is fast approaching, the air has a chill you can’t ignore, and comfort food season is nearly upon us. Today’s recipe is my definition of comfort food. For some, an old family pie recipe or a big bowl of soup may comfort them, but for me, it’s this incredible not-too-crunchy, not-too-sweet spiced autumn granola.

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If you haven’t made granola from scratch before, try it once and I swear you’ll be hooked. It’s super simple to bake, and all of the possibilities for add-ins make customizing your granola such a fun task. From dried fruit to nuts to seeds to spices chocolate chips (my favorite addition), there are endless varieties to best suit you.

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This specific granola swirls together warm autumnal flavors in the perfect blend. I find that many store-bought granolas are too sweet or not sweet enough, or I’m digging around for a spoonful that has my favorite add-ins. With this recipe, there’s a perfect balance of flavors and textures.

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Granola makes the perfect breakfast, lunch, or snack. Pour it over a cup of almond milk, stir it into some yogurt, layer it with fruit for a parfait, or seal some in a small bag for a quick and simple snack.

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Enjoy!

xx

Juliet

Autumn Harvest Granola

Adapted from Annie’s Noms

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 2 cups

Ingredients

  • 1 1/2 cups rolled oats
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon vanilla
  • 1/4 cup coconut oil, melted (or oil of your choice)
  • 1/2 tablespoon maple syrup
  • 1/4 cup pumpkin pureé
  • 1/4 cup pumpkin seeds
  • 2 tablespoons finely diced dried apricots
  • 1 tablespoon miniature dark chocolate chips

To bake

  1. Preheat your oven to 325*F and line a cookie sheet with parchment paper or a Silpat liner.
  2. In a large mixing bowl, stir together the oats, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and vanilla until evenly incorporated.
  3. In a separate bowl, combine the coconut oil, maple syrup, and pumpkin puree. Mix this with the dry ingredients. Toss in the pumpkin seeds and diced dried apricots, and stir until evenly distributed.
  4. Spread out the mixture in an even layer on your cookie sheet and bake for 20 minutes. After 20 minutes, gently stir the granola around on the cookie sheet to ensure even baking and return it to the oven for another 20 minutes, or until it’s darkened in color and has a crunch to it.
  5.  Allow the granola to fully cool to room temperature before stirring in the miniature dark chocolate chips. Store in a mason jar or an airtight container for up to a month.
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