I don’t know how to spell.
Forgive me, I majored in math.
Oh well. Let’s pretend there’s a k.
Besides the crazy lack of spelling skillz… …this was a tasty granola. A nice pumpkin flavor, but it wasn’t a crunchy granola. It was a soft granola, more like a granola bar consistency that crunchy granola.
To me, it’s the purfect… …mid-fall-week recipe. Yay!
adapted from here
- 2 1/2 cups old-fashioned oats
- 2 1/2 cups quick cooking oats
- 2 cups brown rice crisp
- 1 tablespoon pumpkin pie spice
- 1 (15 ounce) can of pumpkin
- 1/2 cup honey
- 1/2 cup light or dark brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1/2 cup sliced almonds
- 3/4 cup chopped walnuts
- 3/4 cup chopped pecans
- 1 cup raisins
- Place two oven racks on the top and bottom 1/3 of the oven.
- Preheat the oven to 300°.
- Set aside two baking sheets with sides lined with a silpat liner, parchment paper or aluminum foil.
- In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice.
- In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract.
- Stir the wet ingredients into the dry ingredients.
- Pour the granola on the baking sheets, splitting evenly between the two baking sheets.
- With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola.
- Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).
- While that is in the oven, chop your nuts and combine them in a bowl and set aside.
- With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet.
- Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite.
- Bake for a final 20-30 minutes, until completely dry and golden brown.
- Let the granola cool completely on the baking sheets.
- Once cool, add in the raisins.
- Store in airtight containers and enjoy!