Cool weather makes me feel like baking. I make granola often and have previously posted my basic recipe and a few modifications. However, I keep experimenting. There are more recipes coming once I actually get them consistent enough to be an actual recipe. I tend to start with ideas and make things up as I go. Anyway, I finished the last of the previous batch of granola this morning, so planned to make more. The last batch was applesauce spice. I wanted to try pumpkin spice. This flavor was given family approval on the first try and I knew what I did. The applesauce granola and the banana nut granola recipes are in constant flux, but hoping to get them finalized and posted one of these days. Spoiler alert, the pumpkin and apple granolas steal ideas from the banana nut granola. Anyway, this recipe has some seemingly odd ingredients but they work well. As usual, no guarantees that I won't change the recipe in the future. In fact, I can almost guarantee I will change the recipe over time. I always do.
Pumpkin Spice Granola
6 cups old fashioned oats
1 cup walnut pieces
1 cup pecan pieces
1 cup cooked pumpkin
1/2 cup peanut butter
1/4 cup unrefined coconut oil
1/3 cup olive oil
1/4 cup honey
3/4 cup pure maple syrup
2 eggs
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon salt
Mix oats and nuts together. Mix peanut butter, oils, honey, and maple syrup, whisk in eggs. Stir in salt and spices. Pour liquid ingredients over dry ingredients and mix well. Pour into greased baking pan and bake at 300F for about 1 hour, stirring every 20 minutes. Let cool in pan. It will harden more as it cools. I store this in an airtight container in the refrigerator. Enjoy! 💗
Notes:
Essentially, there should one cup of oil/fat, one cup of sweetener, one cup of pumpkin.
I used canned pumpkin. I planned to use all peanut butter, but was running short so added virgin coconut oil and extra virgin olive oil. The unrefined coconut oil has some coconut flavor, which I like in granola recipes. I planned to use maple syrup and no honey, but there was just a tiny bit of honey that seemed to be begging to be used up. I debated adding molasses, but decided that is a future experiment. I was going to add coconut, but was out. I have used the pumpkin, peanut butter, maple syrup combination before, but not in granola.
I have been using peanut butter in granola for quite some time and had updated my earlier recipe to reflect this. This summer I have been using mashed bananas in place of honey and peanut butter in place of oil and it gives a good combination of flavor. The eggs were just an idea to boost protein some. I quickly discovered that they also make granola clumpy and stay that way instead of disintegrating into individual oats as most of my homemade granola does. Thus, eggs have become a normal granola ingredient for me. I also added chia seeds to this, but just poured. I would guess maybe a couple of tablespoons? I used two 9x13" pans. If using only one pan, it will take longer to bake and may need to decrease the baking temperature.
Obligatory note reminding that infants under one year of age should not have honey.
Pumpkin Spice Granola!
PS: this is my first blog post completely written and edited from my phone. This is my latest trick. 😊
Copyright © 2019 by Only By God's Grace. All rights reserved.
No comments:
Post a Comment