Flower and Sugar

Chocolate Chip Pumpkin Granola

This is a riff on a pumpkin spice granola I made last fall. Matt and I have been doing quite a bit of traveling recently and I wanted to put together a portable but seasonal snack that we could bring with for munching. The coating for the granola is essentially the same – but it does not include the rice crispy cereal. I think I preferred this version as it made better granola clusters. I also liked this version more because I added some nice chocolate chips! Yum!

Recipe (Adapted from Two Peas and their Pod)

  • 4-5 cups of rolled oats
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¾ cup brown sugar
  • ½ cup pumpkin puree
  • ¼ cup applesauce (I used an unsweetened one)
  • ¼ cup maple syrup (real maple syrup)
  • 1 tsp vanilla extract
  • A pinch of salt

Preheat the oven to 350F. Spray baking sheet with cooking spray and set aside. Put the rolled oats into a large mixing bowl.

Mix together the spices, salt, brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla in a small bowl. Pour the pumpkin mix over the rolled oats. Spread the granola mixture onto the prepared baking sheet. Bake for 30 minutes and mix/turn the granola midway through the baking.

Add the nuts after it has been baking for 30 minute and mix in and continue to bake another 15-25 minutes mixing the mixture every 10-15 minutes until the pumpkin mixture is dried out on the granola. Cool the granola, add in the dried cranberries and chocolate chips. Keep in an airtight container.

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Copyright © 2013 - Amanda