Thursday, December 16, 2010
An apology and a Present
You could ask my Dad I suppose if you want an opinion on this but I think that this granola is really great and surprisingly easy. It's difficult to imagine a world where we make our own cereal. It's just one of those things that if you want it, you have to buy it. Well not anymore! I'm in love! This granola is flavored with pumpkin and pumpkin pie spice with just a bit of brown sugar. It has some nuts and dried fruit added to this which just makes for a great hearty breakfast or maybe even dessert if you're weird like me.
If you also use golden raisins then I would advise throwing them in later or maybe not cooking them at all because some of them did that weird burnt raisin thing for me where they inflate and then turn black. Weird.
I found this recipe in the Oprah magazine. I read some comments online before I committed to the recipe that said their granola stayed soggy. Mine was fine but homemade pumpkin puree is wetter than the canned stuff so that may have been their problem-- I ran into this with my pumpkin pie (coming soon!) so straining homemade pumpkin through cheesecloth or something can help to combat this. Or just break down and use the canned stuff.
3/4 cup canned pumpkin puree
1/2 cup dark brown sugar
2 Tbsp Olive or Canola Oil
1/2 Tbsp vanilla extract
2 tsp pumpkin pie spice
1 tsp kosher salt
3 cups old fashioned rolled oats
1 cup roughly chopped pecans
1 cup golden raisins
1 cup dried cranberries
1. Preheat the oven to 325 degrees and line a rimmed cookie sheet with parchment paper. In a medium bowl whisk together the first 6 ingredients (pumpkin, sugar, oil, vanilla, pie spice and salt). Stir in the oats and pecans to coat them in the mixture. Transfer this to the lined cookie sheet and spread the oats and nuts in an even layer.
2. Cook the mixture for 30 minutes, stirring once halfway through. After 30 minutes, stir in the raisins and cranberries and then cook for an additional 15 minutes. Pull out of the oven and stir up some more. They may still be slightly soft at this time, but they will harden more while cooling on the cookie sheet. When the granola is cool, break up into pieces and store in an airtight container.
So what's the verdict? Am I forgiven?
I linked this recipe up to Foodie Fridays, Friday Potluck, Vegetarian Foodie Fridays, and Fight Back Fridays