I am still not ready for summer to end. But as much as I dislike the shorter days and colder weather, I am definitely looking forward to some fall baking. Last fall I talked a lot about my love for baking with pumpkin, probably to the point that it got annoying. I haven’t done any serious pumpkin baking yet this year because I am trying to hold on to summer for as long as I can. However, I have started seeing pumpkin recipes pop up all over the blog world. In order to get my pumpkin fix, I made a large batch of Pumpkin Spice Granola last week.
This granola is incredibly easy to make and packed with warm fall flavor. I added chopped pecans and dried cranberries, but feel free to use any dried fruit or nuts of your choice. I have been enjoying this Pumpkin Spice Granola mixed with vanilla greek yogurt for the past week- it really makes a tasty breakfast. I guess if summer has to end, I can get on board with enjoying this granola everyday for the next few months. And now that I have opened one can of pumpkin puree, let the the pumpkin baking begin!
- 3½ cups rolled oats
- 1½ cups puffed rice cereal
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ¾ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup applesauce
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup dried cranberries
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine the rolled oats and puffed rice cereal.
- In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.
- Pour the wet ingredients over the dry ingredients. Stir until evenly coated. Spread the oat mixture onto the prepared baking sheet in an even layer. Bake for 30 minutes. Using a large spatula, turn over the granola.
- Sprinkle the pecans on top of the oat mixture and bake for another 15 minutes or until crisp and golden.
- Allow the granola to cool completely on the pan or a wire rack. Break up the granola as desired and add the dried cranberries. Store in an airtight container.