Since it is fall I thought I'd share my recipe for pumpkin granola. I make a batch every week and then have it with greek yogurt each morning for breakfast. I typically make "healthy" granola so it is not very sweet. If you like sweeter or richer granola, just up the sweetener and add more goodies (nuts, dried fruit, etc). It is really customizable so if you don't have all the ingredients, don't sweat it and if you want to add other things in it, go for it. Enjoy!
2 mixing bowls, one large & 1 medium
2 baking sheets
1 rubber scraper
1 mixing spoon
6 cups Rolled Oats aka "Old Fashioned Oats"
1/4- 1/2 cup Flax seed (ground)
1/4 cup Wheat Germ
Few shakes of Cinnamon
Dash of Nutmeg
Dash of Ginger
(and other spices to taste)
3/4 - 1 cup Coconut Flakes (or brown sugar, sugar in the raw or other sweetener--adjust amount to taste)
1 Can of Libby pumpkin puree or equivalent amount of pureed fresh pumpkin
3/4 cup Applesauce
Squeeze of Honey
1. Preheat oven to 375 degrees.
2. In the large mixing bowl combine the dry ingredients.
3. In the smaller mixing bowl combine the wet ingredients.
4. Pour wet ingredients into dry and combine. Mix until the wet ingredients are thoroughly dispersed and most of the flakes are no longer dry looking.
5. Pour onto the baking sheets and smooth out. This will allow it to cook more evenly.
6. Cook for 30-45 minutes or until the granola reaches the texture you prefer. The shorter time will yield granola that is a little more chewy and the longer will yield crunchy, hard granola.
7. Let cool and then store in an airtight container.
This tastes great in yogurt, mixed with applesauce, put on top of ice cream or even eaten with milk like cereal.