Have you seen this meme on the internet? (http://makeameme.org/meme/Brace-yourselves-Pumpkin)
If you have, it’s possible you contemplated not even bothering to come see my new recipe because you are tired of seeing pumpkin in everywhere, too. But how could I not share a fantastic recipe with you? Even if it is pumpkin. 🙂
Actually, this was an effort to try to convince my not-that-thrilled-with-granola family that granola can be special and just as tasty as the more expensive boxed cereals. I think it worked at least for one of them, because I didn’t end up having to eat it all myself!
The great thing about this granola is that you put it in the oven for 6-8 hours and forget it. Go to work, go to sleep; it will be there when you get back to it. When you walk in the door, or get out of bed, the house will smell amazing! Your stomach will begin to growl, and you might just decide to have a bowl of it right then before it has had much of a chance to cool off.
- 10 c. rolled oats (not quick or instant oats)
- 1 c. unsweetened shredded coconut
- 1 1/2 c. walnuts, pecans, cashews, or your favorite nut to find in granola
- 1/2 c. juice (apple, white grape, or another gently-flavored juice that blends well with pumpkin)
- 1 14-16 oz. can of pumpkin puree (1 1/2 c. if you are using a pumpkin cooked from scratch)
- 1/2 c. real maple syrup
- 1/2 c. demerara sugar, raw sugar, or brown sugar
- 1/4 c. coconut oil, melted
- 1 T. vanilla (or more if you like)
- 1 1/2 tsp. salt
- 1 – 1 1/2 tsp. cinnamon
- 1 – 1 1/2 tsp. pumpkin pie spice
Break nuts into pieces – whatever size you like to chew in your granola. I break a walnut half into about 4 pieces, roughly. In a large bowl, mix oats, coconut, and broken nuts. In a separate bowl, whisk the remaining ingredients. Pour pumpkin mixture over the dry ingredients and mix until well coated.
Spread evenly onto 2 large cookie sheets. (I really need to get another stoneware baking sheet. It works incredibly well here.) Put on racks in oven and set it to “warm” or 175°. Bake for 6-8 hours. (Note: I have allowed a similar granola to bake for as long as 12 hours before, but it does get very, very crunchy. If you choose 6 hours, it will be moist enough that you should store it in a cold location if you won’t finish it in a week.) Place on cooling racks. Store in an airtight container only once it has completely cooled down. What you eat before that is up to you! 😉
This is great served with raisins or date pieces.