Pumpkin pie spiced granola
Just in case you’re wondering, yes, I believe I have been possessed by The Great Pumpkin. Or maybe the onslaught of Starbucks “PSL” promotions have truly wormed their way into my psyche. Whatever it is, today really feels like the first day of fall here in the Bay Area and the chill in the air totally has me craving warming spices. This leads me to my second pumpkin-inspired recipe of the week: granola subtly flavored with a DIY pumpkin pie spice made from cinnamon, ginger, allspice, cloves and nutmeg. I’m gonna warn you that I’m a spice nerd and really believe that it is worth the effort (which isn’t much effort at all) to buy your spices in their whole form and grind what you need. You get a much bigger and more intense flavor this way because the volatile oils that give spices their flavor and aroma are more intact. I use a small Krups grinder for everything but the nutmeg which I shave with a microplane grater. With all of that said, if you have a tin of pumpkin pie spice lying around and you want to use it I promise, I won’t call the spice police.
There are a few of other things to know about this granola: 1. In addition to the spices there are also pumpkin seeds, pecans and cranberries in the mix which pretty much makes it like a pre-Thanksgiving breakfast party in your mouth. 2. I call for coconut oil because I like the flavor and subtle sweetness it imparts (not to mention the good fat), but if you don’t have any you could also go with olive oil. 3. Speaking of sweetness, I don’t love cloyingly sweet granola so there’s no refined sugar in here, only real maple syrup (none of that Aunt Jemima B.S.) 4. I like to cook this until it’s REALLY golden brown and toasty because it gives off a rich, nutty flavor at that point. Every oven is different, so at the 45 minute mark you should keep your eyes on the prize and use your best judgement. 5. It tastes really good with maple vanilla cashew milk.
Pumpkin pie spiced granola recipe
3 cups old-fashioned rolled oats (I use Bob’s Red Mill gluten-free oats)
1 1/2 cups raw pecans, coarsely chopped
1 cup raw hulled pumpkin seeds
1/2 cup real maple syrup
1/2 cup extra virgin coconut oil, melted
1/4 cup chia seeds
1/4 cup golden flax seeds
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup dried cranberries
Pre-heat your oven to 300 degrees. In a large bowl combine everything but the dried cranberries. Spread the mixture evenly on to a silpat lined, rimmed sheet tray. Bake for 45 minutes, rotating once at the mid point. Check for doneness and if necessary continue to cook in 5 minute increments until you achieve the level of golden brown that you desire. Remove from the heat and cool the entire sheet pan of granola on a wire rack. Once it’s at room temperature toss in a large bowl with the dried cranberries and store at room temperature in an air tight container.