Would you believe that I've never made my own home made granola before this? I'm not sure why, I never really thought it would be difficult or time consuming and it's definitely not. It was just a matter of gathering the ingredients and throwing them in a bowl, mixing, baking on low heat and then voila, warm, cinnamon apple and pumpkin granola for breakfast served with some Greek plain yogurt.
Simple. Delicious. Fall flavors, Check.
I've made several batches of this and can't seem to keep it in the house for more than a day or two which is a very good thing. The kids are enthralled with this granola and who can blame them? Home made granola is everything I imagined it would be and more. Seriously. Pumpkin and apples and cinnamon and o.k. everything fall flavored is my happy place.
{I just had an image of Will Ferrel dressed as a school boy in Zoolander spinning in circles saying "Happy, Happy, Happpppy, Happy....."
Unlike store bought granola, home made turned out much, much well, moister (is that a word? Can granola be moist?) Never mind. It's damn good. Obviously, you can substitute whatever nuts and dried fruits you like in this granola. I also like to add Hemp Hearts, ground flax and/or chia seeds.
A handful of ingredients to gather, change it up to your liking and in 10 minutes your house will smell like a potpourri of Autumn goodies.
Throw the mixed granola onto a stone baking pan for optimal toasting and non sticking.
YIELDS 4-5 CUPS TIME 40 MINUTES
Ingredients
2 cups Coach's Oats (or other whole, unrefined oats)
1/2 cup pumpkin puree
1/2 cup *real maple syrup
1/4 cup raisins
1/4 cup chopped, dried apple
1/4 cup pepitas/roasted pumpkin seeds
1 teaspoon pumpkin pie spice
2 tablespoons coconut oil
stone baking pan or a cookie sheet lined with parchment paper
Preheat oven to 300F.
In a large mixing bowl, or bowl of your stand mixer with cookie paddle attachment, combine pumpkin puree, maple syrup, coconut oil and spices. Mix for 1 minute till combined. Add remaining ingredients, mix till combined. Spread onto cookie sheet, place in oven and cook for 25-30 minutes until fragrant and toasted, tossing with a spatula once.
Remove from oven and let cool. Enjoy with plain, fat free yogurt.
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