It’s my sister’s birthday today. (The one who lives across the street.) She’ll spend the day going to work and soccer and the usuals, and I wanted to do something small to make her day better. She adores pumpkin pie – something we don’t have in common – but she hasn’t been allowing herself to eat it over the past few months, as she’s been busy losing almost 100 pounds. I know! I’m so proud of her, and not only for that accomplishment.
She loves granola, so I thought I’d make some that tasted like pumpkin pie. A dollop of plain or vanilla yogurt could be like whipped cream almost, couldn’t it? With a drizzle of maple syrup?
I’m just now realizing that although I made it for her, it’s still sitting in my kitchen, so it will require an early morning sprint across the street in the snow if delivery is going to be made in time for breakfast.
Happy birthday Ali! We love you lots.
Pumpkin Pie Granola
4 cups old-fashioned oats
1 cup nuts and seeds (I used sliced almonds, chopped pecans and sesame seeds)
2 tsp. cinnamon or pumpkin pie spice
1/4 tsp. salt
1/2-3/4 cup pumpkin puree
3/4 cup brown sugar
1/4 cup honey or Roger’s Golden syrup
1 tsp. vanilla or maple extract
1/2 cup dried cranberries
Preheat the oven to 325°F.
In a large bowl, toss together the oats, nuts and seeds, cinnamon and salt. In a small bowl, stir together the pumpkin puree, brown sugar, honey and vanilla. Add to the oat mixture and toss to coat well.
Spread out in a single layer on a heavy rimmed baking sheet and bake for 30-45 minutes, stirring once or twice, until the granola is golden and crunchy. Remove from the oven and stir in the cranberries. Cool and store in a jar. Makes about 6 cups.